Nutrition

How to make your own ghee

What is ghee?

Homemade ghee

Ghee is a form of clarified butter widely used in South Asia and it is a fixture in Ayurveda medicine. Traditional ghee is actually made from a form of curd that is turned into butter, and then into ghee. The recipe I am sharing today is made from basic organic butter, which means it doesn’t contain the same friendly bacteria, but it is much simpler to make at home.

Ghee is a great alternative to processed oils because it contains a wide range of vitamins and minerals but unlike butter, it can be used to cook at high temperature. Ghee is particularly rich in vitamin K2 and vitamin A. It also contains Omega 3, linoleic acid and butyric acid. In fact, it is often described as a superfood as it is packed with nutrients!

Ghee is essentially butter without milk particles, which means it doesn’t burn and can be kept for longer. The benefits of making your own ghee is that you can use good quality organic butter to make a big batch, and it actually works out cheaper than buying it.

Health Benefits of ghee

Ghee has a large range of medicinal properties, and it is particularly interesting for digestive health. Ghee is often used for constipation issues: you can consume it on its own, or mix a teaspoon of ghee into a glass of milk. It is a gentle laxative with no side effects, so can be given to children if needed.

Because of the anti-inflammatory qualities of butyric acid, ghee can be particularly useful to people suffering from chronic inflammatory diseases such as Crohn’s and IBS and prevent flares. In fact, a 2014 study found that butyric acid acts to increase the permeability of the mucosa in digestive tract, meaning it is better protected from bacteria. It also serves as an energy source for the gut colonocytes, improving gut health and strengthening the immune system.

Ghee is also used for healthy skin and hair in South Asia: it can be applied on the skin as a mask, and to bring relief to chapped lips. It is a great moisturiser and it contains antioxidants, which means it helps lessen wrinkles and signs of aging.

Finally, ghee supports strong bone as vitamin K2 helps calcium to be absorbed by the body.

In Ayurveda medicine, ghee is considered as a nourishment for the whole body, and it is said to contribute to cell rejunevation. Traditionally, it is advised to take a teaspoon every morning before breakfast.

My basic ghee recipe

Melt a block of organic (ideally grass fed) butter on low fire.
The milk particles will start to gather at the surface, and then fall to the bottom of the pan.
After around 10 mins, your ghee should be ready to strain as the milk particles have burnt and have fully separated from the fat part. Pour into a clean jar and leave to cool.
My finished product! Ghee doesn’t go rancid as butter does so can be kept for longer, provided you use a clean spoon every time and make sure not to introduce bacteria into the jar. It doesn’t necessarily need to be kept in the fridge, unless the weather is very hot.

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