According to Ayurvedic teachings, ghee provides resistance against disease as it contains butyric acid, a fatty acid which has been reported to contain anti-viral and anti-cancer properties, and also promotes healing of gastro-intestinal conditions such as stomach ulcers. It is one of the finest cooking oils and has a wonderful sweet and nutty taste when added to soups, casseroles, dotted on baked potatoes and other veggies.
Ghee is a popular choice for the health-conscious as all the milk proteins have been removed during the clarifying process. Because it is lactose free, it is a safer alternative for those who are lactose intolerant.
To make Ghee ….
- Using 1kg of unsalted butter, heat saucepan on low heat and add butter.
- Heat until nearly boiling then turn down to simmer. When foam starts to forms on top, skim off with wooden spoon.
- Cool to allow the milk solids to settle to the bottom of saucepan.
- Strain through a fine sieve and store in a glass container.
- Do not leave unattended at any time during this process as butter may start to burn.
- Refrigerate in warm weather.