Simple Wonders of Ghee
Ghee is Indian clarified butter which is good for your diet and health. And guess what? You can turn the butter that sits in your fridge into ghee quite easily.
In Ayurveda ghee tops the list of oily foods and is known for its healing purposes: it aids digestion and boosts the immune system. It also serves as a base for traditional Ayurvedic ointments and as massage oil: ghee makes muscles more flexible.
The fact that ghee contains no hydrogenated fat sets it high above common butter in what regards healthy diet. Ghee is safe for the lactose-intolerant as it is free from milk proteins. Besides, it has a higher burning point than butter and is therefore better for cooking. To top it off, ghee tastes deliciously, and you need less of it to give flavor to your dishes. It is, however, saturated fat and should be eaten in moderation, especially if your cholesterol level is high or you have heart issues.
So how do you make ghee? Put 1-2 lbs of butter in a saucepan and slowly start heating it. As the butter melts, white curds separate and sink to the bottom. The golden liquid that remains is ghee. Remove the curds and put ghee in a jar. You can store it at room temperature in a tightly closed jar provided there is no contact with water. When ghee cools, it solidifies and becomes light yellow of color.
Now you can use it for cooking or healing, just remember: even though ghee has better nutritious qualities than butter, it’s still fat, whose intake should be controlled.