Benefits of Ghee


Benefits of Ghee

5000-Year-Old Super Oil

We could learn a lot from the ancient, 5000 year old Indian science of healing known as Ayurvedic medicine. They knew back then (and still do) how to treat illnesses using diet, herbs, spices, exercise and spiritual practices, and they certainly knew the benefits of ghee.

What is Ghee?

Ghee is clarified butter, which means butter that has had the lactose and milk solids removed. This leaves a clear golden liquid, which is effectively the oil of the butter. In addition most of the natural water content will have evaporated in the heating process Ghee is very pure, has a rich buttery taste and smell, and provides cooking oil that is very healthy and is also delicious.

Benefits of Ghee

  • Very high burning point so does not smoke when cooking.
  • Does not spoil and needs no preservative.
  • Does not need to be refrigerated and can be kept at room temperature.
  • So full of flavour that less is required than other fats or oils.
  • Aids digestion – helps balance excess stomach acid and repairs stomach lining.
  • Good for burns and can prevent blisters and scarring if applied quickly.
  • Aids brain function and promotes learning, memory and recall.
  • Rich in antioxidants and helps the absorption of vitamins and minerals.
  • High concentration of butyric acid, a fatty acid with anti-viral properties, is believed to inhibit the growth of cancer cells.
  • Great replacement for butter as a spread.
  • Used in Indian beauty creams to soften skin.
  • More stable saturated fatty acid bonds are resistant to free radical damage when heated.
  • No oxidised cholesterol, no trans fats and no hydrogenated fats are among the other benefits of ghee.

How to Make Ghee

  • Ghee is made by gently heating organic butter until it is just simmering (we used 6 packets).
  • The lactose and milk solids float to the surface and also settle on the bottom of the pan.
  • The floating solids should be carefully skimmed off during the simmering process as they accumulate.
  • After about 20 minutes the liquid should begin to look clearer in the pan and at the same time you will hear a crackling like sound coming from the liquid as opposed to the previous sound of simmering. This crackling is quite noticeable and distinct.
  • Turn off the heat and carefully pour the golden liquid into your glass storage container through a muslin or cheese cloth folded a few times and placed over the container as a sieve. There will be milk solids left in the bottom on the pan which should be easy to remove and not baked on.
  • Allow to cool to room temperature.
  • Place container in the ridge for about 1 hour to solidify.
  • Take out and leave near your kitchen cooktop for easy access and use.




Ghee Getting Clearer


Straining ghee into jar


Lactose & solids should be easy to remove

Uses of Ghee

  • One of the benefits of ghee is that it combines very well with spices and herbs, and actually enhances the flavours they impart to your food.
  • Ghee can also be mixed with extra virgin cold pressed organic coconut oil at the time of straining through muslin/cheese cloth into your container. Simply fill the container about ¼ full with coconut oil and pour the freshly made hot ghee on top of this. This creates an oil with a very interesting flavour, that has a high smoke point and again one that does not spoil or need to be refrigerated.
  • Ghee can be used for all your cooking needs and is a very healthy replacement for butter especially if you or anyone in your family is lactose intolerant or has a problem with casein in milk.

Enjoy this healthy, tasty oil and please let us know what you think of it, what uses you find for it and any other benefits of ghee that you discover.

Loving our healthy oils, Edith and Tim at CoolWellbeing Foundation.

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