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The Sanskrit word “ghee” is pronounced with a slight aspiration after the “g,” so both “ghee” and “ghi” are considered correct. As I’ve mentioned before, ghee is clarified butter made by slowly heating unsalted butter until the milk solids separate from the fat. It can be stored for many months even without refrigeration due to its high level of purification. Let’s explore it in more detail.
First and foremost, ghee aids digestion. It enhances the absorption and assimilation of nutrients from food. According to Ayurveda, the ancient Indian science of health and wellness, ghee is suitable for all body types and metabolic constitutions.
Ghee acts as a “lubricant” for connective tissue and improves memory. It is also a catalyst that transfers the healing properties of food, herbs, and spices into the body’s tissues.
Precautions
Individuals suffering from obesity or high cholesterol levels should consume ghee cautiously. It is also not recommended for those with a high accumulation of toxins in their body.
- 500 g unsalted butter
Use a pan with a thick bottom or a heavy-bottomed pot. Place the butter in the pan and heat it over medium heat until it melts. Reduce the heat to low and simmer, uncovered.
Initially, the butter will foam, then sputter, and finally calm down. Stir occasionally to ensure even cooking.
After about 15 minutes, you’ll notice a pleasant, nutty aroma (resembling freshly made popcorn), and the butter will turn a golden color. Milk solids will settle at the bottom, while foam will form on the surface. When the ghee starts making a crackling sound while simmering and the solids at the bottom darken slightly, it is ready. Remove it from heat immediately to prevent burning.
The maximum cooking time for 500 g of butter is around 20 minutes.
Carefully skim off the foam. You can discard it, though in India, it is often used, for example, in rice dishes.
Storing Ghee
Strain the ghee into a jar and seal it with a lid. Discard the sediment. Ghee does not need to be refrigerated, although it can be stored in the fridge if desired. The main requirement is to keep it in an airtight container.
It is believed that ghee’s healing properties increase over time.
Avoid repeatedly removing ghee from the storage container. Instead, transfer small amounts to a secondary container. Also, do not use a wet spoon or allow water to get into the ghee.
Use a pan with a thick bottom or a heavy-bottomed pot. Place the butter in the pan and heat it over medium heat until it melts. Reduce the heat to low and simmer, uncovered.
Initially, the butter will foam, then sputter, and finally calm down. Stir occasionally to ensure even cooking.
After about 15 minutes, you’ll notice a pleasant, nutty aroma (resembling freshly made popcorn), and the butter will turn a golden color. Milk solids will settle at the bottom, while foam will form on the surface. When the ghee starts making a crackling sound while simmering and the solids at the bottom darken slightly, it is ready. Remove it from heat immediately to prevent burning.
The maximum cooking time for 500 g of butter is around 20 minutes.
Carefully skim off the foam. You can discard it, though in India, it is often used, for example, in rice dishes.
Storing Ghee
Strain the ghee into a jar and seal it with a lid. Discard the sediment. Ghee does not need to be refrigerated, although it can be stored in the fridge if desired. The main requirement is to keep it in an airtight container.
It is believed that ghee’s healing properties increase over time.
Avoid repeatedly removing ghee from the storage container. Instead, transfer small amounts to a secondary container. Also, do not use a wet spoon or allow water to get into the ghee.
