IT'S ALL ABOUT THE GHEE
WHAT IS GHEE?
Golden oil you get from clarifying butter (removing water and milk solids). Ayurveda’s OG of superfoods.
HOW DO YOU GET THIS MAGIC OIL?
You can buy one of my faves from my shop page, but if you are feeling adventurous you can make it yourself. Making ghee requires little effort, but always your complete attention, unless you want to burn it, that is.
Place unsalted butter in a pot, stir and simmer (be careful, as it will splatter as the water evaporates). When milk solids start to separate, skim the bits off the top, then strain with a cheesecloth or spoon the rest out. Voilà!
WHAT'S THE HYPE?
- Ghee has a high smoke point, making it ideal for cooking with high heat.
- Ghee is casein- and lactose-free, which usually makes it safe for lactose-intolerant people.
- Ghee is shelf-stable: since it’s water-free, bacteria don’t really dig it. Keep it away from steaming pots and you won’t need to refrigerate it. If a bit of water sneaks in, don’t fear. Just refrigerate. You can also refrigerate to keep it fresh for longer, as like coconut oil, it will harden and then soften when you leave it at room temperature.
- Chefs are being converted to the ghee life as we speak: its versatility, nutty flavour and high smoke point are taking over kitchens everywhere in the world.
HOW DO I USE IT?
Everywhere and on everything. Spreading, sautéing, searing, dipping, spooning... Use it any way you’d use your beloved coconut oil or olive oil: to sauté your eggs, dip fresh bread, spread on warm pancakes or spoon into Golden Milk and porridge for extra creaminess.
DOES IT HAVE ANY MAGICAL PROPERTIES?
Ghee has been used in India and Ayurveda for thousands of years. It has anti-inflammatory properties, lubricates the joints and enhances digestion. It is also said to help carry the nutrients to your body tissues.
Similar to life-saving multi-purpose coconut oil, you can also use ghee for massages, cuticles and chapped lips (butter lips, anyone?).
STILL GHEE-CURIOUS? READ MORE HERE: