Joanna Wolczyk and I will be collaborating on February 16th at Pranashanti Yoga Studio in Ottawa for a Mom & Babe Yoga Retreat-and Ghee will be certainly be on the menu! Ghee is also first on the list in my Dairy Free Basics course that I will be offering at Pranashanti on January 8th, 2016. (check out http://www.chelsearetreats.com/upcomingretreats/ for more details!).
Joanna Wolczyk is a Kripalu certified, bilingual Ayurvedic Health Counselor in the National Capital Region. She is also a member of the National Ayurvedic Medical Association (NAMA) and the Quebec Naturotherapist Association (ANQ). She has been trained in Marma Therapy (acupressure) under the supervision of Dr. Vasant Lad at the Ayurvedic Institute in New Mexico. In addition, fueled by her passion for working with Women’s Health, Joanna has taken an Ayurvedic Pregnancy Training with Dr. Rosy Mann to better serve expecting mothers!
What has a higher smoke point than butter, a better flavour than butter, keeps better, cooks better and is spreading like butter all over the world? Ghee of course!
I love ghee and so does everyone in our house. We use it to cook, on food, on skin even my kitty cats enjoy it!
In a nutshell, ghee is the butterfat that is left over after the water and milk solids are taken out of butter. The only difference between ghee and clarified butter is that ghee is cooked until the milk solids are slightly browned which adds a nutty flavor to the finished product. The word ghee is the Hindi word for fat. In India, ghee is referred to as desi ghee which means real ghee. The word desi refers to a person who was born in India and is of Indian origin. Ghee is basically the same as clarified butter, but with an Indian name.
Some of the benefits :
1. Lasts forever (can last up to 100 years for some mixtures)!
2. Lactose friendly : people who have dairy intolerance can generally consume ghee since ghee does not have casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest. However, be sure to consult with your physician before trying it.
3. Weight loss : when derived from grass-fed cows, the butter contains cancer-fighting fatty acid conjugated linolenic acid (CLA), which aids in weight loss.
4. Healthy gastrointestinal track : helps minimize stomach acid while also repairing the stomach’s lining. Also produces digestive enzymes which help food digestion and reduces indigestion.
5. Provides antioxidants : rich in healthy fat-soluble vitamins such as A, D, E and K. These vitamins are important for promoting bone and brain health, and for boosting the immune system.
6. Aids in reducing inflammation : reduces leukotriene secretion as well as prostaglandin levels which are both linked to inflammation.
1 pound unsalted butter
Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
~ Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color.
~ Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm.
~ Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.
1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
Recipe source : Dr. Vasant Lad