Ghee Or Indian Clarified Butter: Uses And Benefits
Ghee is a typical ingredient of Indian cuisine and is a clarified butter. It is possible to buy it ready-made in organic or Asian grocery stores or to prepare it yourself from ordinary butter. We suggest you discover the uses and benefits of this Indian butter.
What is ghee in cooking?
A widely used ingredient in traditional Indian cooking, ghee is a clarified butter.
It is made from regular fresh butter that is heated and filtered to remove water, lactose and milk proteins.
In India, this beautifully golden-colored ingredient is considered the purest and most noble fat.
How to make ghee?
Today, this ingredient is easily found in Asian or organic grocery stores.
However, you should know that it is simple to make ghee yourself. To get 750g of this Indian clarified butter, you need one kilo of fresh butter.
Cut the butter into small pieces in a saucepan and melt it over low heat. When it becomes liquid, reduce the heat further and cook 30 to 40 minutes until the butter becomes translucent and a whitish residue settles at the bottom of the pan.
Once the butter elements have dissociated, remove the pan from the heat and pour the butter into a glass container straining it through very fine cheesecloth or a coffee filter.
All you have to do is let it cool to a solid consistency.
How to store ghee?
Ghee is unique in that it stays for several months without oxidizing or going rancid at room temperature.
As long as you keep it in a tightly sealed jar, you don't need to put it in the fridge.
This ability to store it without a refrigerator is probably one of the reasons why Indians are in the habit of clarifying butter.
How to use ghee in cooking?
Unlike regular butter, ghee does not blacken when cooked even at high temperatures. It remains stable up to 250°C.
Because it has a high smoke point, this clarified butter can be used to fry foods, but also to prepare sauces or to brown spices.
If you're wondering what it tastes like, note that it has a nutty flavor that is very pleasant and won't distort your dishes.
What are the benefits of ghee?
You may have heard that Indian ghee is better than butter and wonder why...
If you are lactose intolerant, first note that this butter, once clarified, no longer contains the proteins of milk. So anyone on a lactose-free diet can consume it without fear.
Because of the absence of lactose and casein, this Indian butter is more digestible. However, it remains rich in polyphenols and vitamins A and E with strong antioxidant power.
In India, this ingredient has been used for centuries in Ayurvedic cooking. Traditional Indian medicine or Ayurveda lends it regenerative, nutritive and cleansing properties. It is said to aid digestion, eliminate toxins and strengthen the immune system.
But beware, this clarified butter is still a high-calorie fat and rich in saturated fatty acids. It should therefore be consumed in moderation, alternating with vegetable oils such as olive oil and rapeseed oil.
In Ayurvedic medicine, this fat is also used externally. It is applied to the skin to relieve burns and sunburns or simply to moisturize the skin, lips and hair.
