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Ghee comes from the Sanskrit word meaning “sprinkled,” which means that the milk fat is rendered from the butter to separate the milk solids and water. It’s essentially a form of clarified butter.
In Ayurveda, it’s been lauded as an essential superfood with dozens of health benefits for thousands of years. Here’s why:
Ghee is a versatile fat and can be used in place of butter and other fats in a variety of culinary and non-culinary ways. These are a handful of examples:
What You Will Need:
Place butter in the pot. Bring the butter to a boil, then reduce the heat to a slow, steady simmer. The butter will begin to produce foam. Don’t remove this foam. It will begin to be absorbed into the butter, and you will hear the crackling sound of moisture and liquid being evaporated.
Let the butter simmer for up to 1 hour. Keep an eye on it and keep the flame on your stove as low as possible. The ghee is done when you see browned butterfat caramelized on the bottom of the pan and the top portion of the ghee is clear.
Cool down slightly and strain the ghee through a piece of cheesecloth to remove all the caramelized and browned butterfat. You can also use the same recipe to make ghee in a slow cooker without having to worry about it burning. It works well and takes 6 hours on low heat.
Place the ghee in jars and store. Ghee can be stored at room temperature for about one month or in the refrigerator for up to three months.
*Editor’s Note: The information in this article is intended for your educational use only; does not necessarily reflect the opinions of the Chopra Center's Mind-Body Medical Group; and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.