Updated: Feb 6
What is ghee? Ghee is called, in Western countries, a clarified butter. Basically butter is slightly boiled to get the water to evaporate and milk particles to separate and the end product is just fat.
Ghee has lots of very good properties. It is slightly cooling in the body. It increases the digestion and improves absorption and assimilation, strengthens the brain and nervous system and improves memory. It lubricates the connective tissue and makes you more flexible (and who wouldn’t want that!). Ghee helps to carry the medicinal properties of herbs into the body tissues. So there are a lot of very good properties.
You can use it for cooking (instead of other oils, because it has a relatively high burning point) but people who have high cholesterol or are obese should be cautious not to use it too much(the same goes with other oils). It’s good but still fat!
So here’s the tutorial how to make ghee:
1. Take about 2 blocks of butter (depends how much you want to make. I will show how much ghee you will get with this amount of butter). I tool 2x250g.
2. Put it into a pot or a pan on a low heat and let it melt there
3. it takes around 10-15 min to get ready. It will bubble for some time. After about 10 min it should calm down and you will start to smell popcorn. You should also see that on the bottom of the pot there is some whitish (by that time light brown) residue. When this is light brown already (do not let it burn!) then it’s time to remove it from the heat.
4. Let the clear yellow liquid cool down a bit and then it’s ready to be put in an airtight jar. Would be good if you could keep it in a cupboard where there’s not too much bright light.
5. Done! Great job J! You can use it the next time you cook. No need to worry about using it quickly as ghee can stay for about 6 months (depends on how well and clean you keep it) in a cupboard. (PS: ghee is great to use on cold sores and on skin if you have a skin condition with redness as its cooling and moisturising)