I’m All About Ghee
By Tricia Juanitas
The day I learned about Ghee was the day I turned my back on butter and never looked back. Not to say that butter is bad for you, but I always felt slightly guilty, and maybe even a little judged, when I would use butter in heaping amounts…that is until I found Ghee. It was a way to give in to the seductions of buttery flavor without the guilt and I would be remiss if I didn’t share this secret with you all.
What is Ghee?
Ghee (pronounced “gee”) is clarified butter, the most concentrated form of milk. It’s completely lactose-free and considered non-dairy by the USDA. What starts as cultured butter, which is then boiled down removing any lactose, protein solids and water, results in a product we call Ghee. It’s a food that has been around for thousands of years and has been used in South Asian countries, such as India and Tibet, for cooking as well as healing and medicinal properties.
Characteristics of Ghee
Ghee has a rich, sweet and nutty flavor with a whipped and slightly grainy texture.
Uses of Ghee
Cooking: Ghee is great as cooking oil. You can heat Ghee up to 485°F before it starts to break down and it won’t oxidize or go rancid.
Spreading: Spread it on your toast, biscuits, pancakes, homemade popcorn … whatever! Just know a little goes a long way.
Healing: Many health claims have been made about Ghee—holistically and scientifically—from age reversal to easy digestion and although I haven’t read the journals or experimented myself, I tend to side with my taste buds.
Where I buy my Ghee: You can find Ghee at health and Indian food stores, but if you’re looking for local fare, I like to buy my Ghee from Mama Satva Ghee in Chico, CA.
How to make Ghee: If you’re interested in making it yourself, give this tutorial a try!
Well, there you have it – now your life will never be the same. I hope you enjoy Ghee as much as I do!