The Magic of Ghee

by Kelley Herring, The Healing Gourmet

Most people are willing to admit their love affair with butter and it’s creamy, golden decadence...

Personally, I enjoy the rich flavor of this culinary staple so much, that I often think of certain foods as little more than a delivery mechanism for sweet, creamy butter.

Fortunately, it’s packed with beneficial fatty acids and lipid-soluble vitamins... but unfortunately, for many people, butter just isn’t on the menu. This includes me, as I have a mild allergy to dairy, so I generally limit my consumption.

But that’s where ghee comes in.

In case you’re not familiar with this staple of Indian cuisine, ghee is simply a type of clarified butter, where the water and milk solids have been simmered off and filtered out.

What is left is simply the rich, golden butterfat with a light nutty taste... or ghee.

While it tastes very much like butter, ghee is lactose and casein free so it is easily digested by those with a sensitivity to dairy products. Although, for those with a severe dairy allergy, it should be avoided.

It is also stable at high temperature and has a high smoke point, so it is an ideal fat for cooking and sautéing.

And of course, when you start with high-quality, grassfed butter, the resulting ghee is rich in vitamins A, D, E and K as well as cancer-fighting CLA. It is truly a culinary and nutritional superfood.

About the only thing not to love about ghee is the big price tag that often comes with it. High quality, organic ghee often sells for more than $20 a pound.

The great news is that it’s very quick and easy to make your own ghee right on your stove top or in your slow cooker. All it takes is a few minutes and the finished product is less than half the price of packaged products.

Ghee is quite stable and will keep for several months or longer at room temperature. You may also store it in the refrigerator, if you prefer.

Cheers to rich buttery flavor... with benefits!

HOW TO MAKE GHEE THE INGREDIENTS & TOOLS

To get started, purchase several pounds of Kerrygold Unsalted Butter. In general, half a pound of butter will yield roughly one cup of ghee. You’ll also need a fine mesh strainer, lined with cheesecloth (preferred) or a paper towel and a wide-mouthed glass jar with an airtight lid. You can make ghee on the stovetop or in your slow cooker.

HOW TO MAKE GHEE ON YOUR STOVETOP

• Add Kerrygold Unsalted Butter to a small saucepan and heat over medium heat.

• When the butter has melted and begins to bubble, reduce heat to medium-low and skim the foam with a spoon. Continue skimming to remove all foam (10-15 minutes). • As the butter continues to cook, it will become darker as it condenses and the water is driven off. The milk protein will form dark clumps and sink to the bottom (this is where some of the nutty taste comes from). • Place the strainer lined with cheesecloth over a wide-mouth jar. • Carefully pour the liquid through the strainer.

HOW TO MAKE GHEE IN YOUR SLOW COOKER

• Add Kerrygold Unsalted Butter to a slow cooker. Turn the heat to the “low” setting. • Cook on low for 6-8 hours (the longer cooking time produces a darker ‘nuttier’ ghee). • You may skim the foam if you wish or simply allow it to sink to the bottom.

• Place the strainer lined with cheesecloth over a widemouth jar. • Carefully pour the liquid through the strainer. • You can add a sprinkle of high quality salt, like Colima

Sea Salt, to mimic the flavor of butter. Or for a more mellow flavor, consider mixing ghee with an equal amount of organic, virgin coconut oil to make “coconut ghee”. Store in an airtight container.