Contents:

• How is ghee made?
• Properties of clarified ghee butter
• The use of ghee in the kitchen

Ghee , also known as clarified butter, is gaining popularity as a healthier and more versatile alternative to regular butter. Ghee originated in India, where it has been used for centuries not only for cooking but also in Ayurvedic medicine. It boasts a unique nutrient profile and a high smoke point, making it ideal for cooking and frying. Unlike regular butter, ghee contains no lactose or casein, making it a good choice for people with an intolerance to these ingredients. Let's take a look at the properties of ghee, compare them to those of regular butter, and examine how it can be used in your daily diet.

How is ghee made?

Ghee is made by simmering traditional butter for a long time, separating the milk solids from the fat. Initially, the butter melts slowly over low heat, allowing milk proteins and other insoluble matter to separate and settle to the bottom of the pan. As the water in the butter gradually evaporates, the proteins floating on the surface form a golden, foamy layer. It's important not to let the butter boil during this time to avoid burning. Once all the water has evaporated and the milk solids have turned brown and settled to the bottom of the pan, the clear, golden fat—or ghee—is carefully poured through a sieve or cheesecloth to separate it from the rest of the sediment. The result is a clean, flavorful fat with a nutty aroma that can withstand high temperatures and can be stored for a long time without refrigeration.

Properties of clarified ghee butter

Due to its unique properties, ghee is highly valued in both culinary and health settings. Rich in fat-soluble vitamins such as A, E, and K, ghee is valued for supporting eye health, skin health, and the body's immune functions. Its high content of medium-chain fatty acids, primarily butyric acid, helps support digestive health and contributes to the maintenance of a healthy gut flora, among other things. Ghee is also lactose- and casein-free, making it ideal for people with lactose intolerance or milk protein allergies. Furthermore, its high smoke point (up to 250°C) makes it ideal for frying and baking without releasing harmful compounds that can occur when other fats are overheated. This versatility and health benefits make ghee a valuable addition to many people's diets. Ghee clarified butter :

• has a high smoke point, which makes it ideal for frying – it does not burn and does not release harmful substances,
• Thanks to its deep, creamy and buttery aroma, it subtly enriches the taste of dishes.
• It is free from casein, lactose and gluten and is therefore also suitable for people with an intolerance to these ingredients.
• Used in cosmetics, moisturizes and smoothes the skin, can be used in bathing or for massage.

Ghee is a rich source of fat-soluble vitamins, which are vital for many bodily functions. Here are the vitamins it contains:

• Vitamin A – necessary for the health of vision, skin and the proper functioning of the immune system,
• Vitamin E – acts as a powerful antioxidant and protects cells from free radical damage; it also supports skin and hair health.
• Vitamin K – important for blood clotting and maintaining strong and healthy bones,

B vitamins – although in smaller amounts, ghee may also contain some B vitamins, which are important for energy metabolism and the nervous system.

Ghee also contains various fatty acids that are important for the health and proper functioning of the body. Here are some of the fatty acids found in ghee:

• Butyric acid – a short-chain fatty acid that has a positive effect on intestinal health as it supports the proper functioning of bacterial flora and can help reduce inflammation in the digestive tract.
• Linoleic acid – an unsaturated fatty acid from the Omega-6 family that plays an important role in the body and supports the health of the heart and circulatory system.

The use of ghee in the kitchen

Ghee is highly prized in the kitchen, especially for its versatility and unique culinary properties. Its high smoke point makes it perfect for frying, baking, and even grilling, as it doesn't burn as easily as regular butter. Ghee can also be used as a base for sauces and marinades, providing a deep, buttery flavor. It's also a great choice for preparing traditional Indian dishes like curry or dal.

You can successfully fry meat, fish, and vegetables on it. It perfectly brings out the flavor of dishes, which pairs particularly well with millet dishes. Furthermore, due to its resistance to high temperatures and long-lasting freshness, ghee is an ideal fat for use in cake and dessert recipes, and it can be used as a substitute for regular butter or oil in many recipes. Donuts fried in ghee butter taste delicious and have a subtle, slightly caramelized, nutty flavor.

In summary, ghee is a valuable alternative to traditional butter. Furthermore, its rich nutritional profile, packed with vitamins and healthy fatty acids, speaks volumes. Ghee not only enhances the taste of food but also contributes to a healthier lifestyle.