Let me Ghee! To Ghee or not to Ghee

Ghee pour/strain

Ghee pour/strain (Photo credit: ljguitar)

I found a jar of what I thought was butter in my momz fridge. But what it turned out to be was Ghee or clarified butter. My momz was holding out on me!

I have been eating it on my cinnamon raisin Ezekiel bread with my eggs in the morning.

Ghee was invented or created or gifted to man a very great many long times ago in a far away land now known as India. With lack of refridgeration they needed a way to have their Ghee and eat it too. All of the impurities have been removed. No saturated fats,no milk solids no nothing. This makes it shelf stable and won’t go rancid on you if you leave it out. If you did that with butter it would turn nasty on ya.

Found this brand on Amazon. $22 smackers for a little over a pound!! Shocking! You can find cheaper just look for it, don’t be lazy.

Ghee vs Butter

1) Great for cooking: Ghee does not contain milk solids and it is very stable at high heat. Because of its high smoke point (~485 °F), it is considered one of the best oils for baking, sautéing and deep fat frying. When you sauté with butter, the milk solids precipitate to the bottom of the pan and they can burn causing an unpleasant odor, appearance and taste. When you sauté and fry with ghee, there is no hissing, popping or splattering. It also has a sweet aroma and actually becomes richer in flavor as well.

2) Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Please discuss this with your doctor if you have any concerns about triggering an allergic response. We work hard to bring a very pure ghee to you!

3) Shelf Stable: A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year. In India, aged ghee is considered to have healing properties and some families have ghee that is over 100-years old. Ghee such as this is rare and very expensive. The aged ghee is used externally for therapeutic purposes, and only under the care of an experienced practitioner.

4) Rich Flavor: Ghee has a rich, sweet and deliciously nutty flavor. A little amount of ghee adds a lot of flavor to the food. One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe.

5) Alkalizing Effect: Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect.

6) Ayurvedic Usage: A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee is widely used in Ayurvedic massages and supplements. Ghee is sattvic food whereas butter is tamasic. Also, butter increases Kapha whereas ghee balances all the 3 doshas (kapha should use it in moderation).


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