For centuries, Indian cuisine has been using Ghee, a type of clarified butter made by simmering unsalted butter over low heat. The milk solids separate and sink to the bottom, leaving behind a pure and nutty-tasting butterfat that is lactose and casein-free. Besides its delicious taste, Ghee also has numerous health benefits.

Firstly, Ghee is rich in healthy fats and is an excellent source of energy. It contains butyrate, a short-chain fatty acid that can improve gut health and reduce inflammation. Additionally, this type of clarified butter is high in vitamin A, which is essential for maintaining healthy skin and eyesight. It also contains vitamin K2, which plays a vital role in bone health, helping prevent osteoporosis.

Moreover, Ghee has a high smoke point, making it perfect for frying, sautéing, popcorn and baking. It also has a longer shelf life than butter and doesn’t need to be refrigerated, making it a convenient ingredient.

In addition, Ghee is a popular ingredient in Ayurvedic medicine, which is a holistic approach to health and wellness originating in India over 5,000 years ago. According to Ayurveda, Ghee balances the doshas, the three energies governing the body and mind. Ghee is also used in many traditional Indian remedies to treat coughs, colds, burns, and wounds.

Making Ghee is simple; all you need is unsalted butter and a bit of patience. The process can be done on the stovetop or in a slow cooker. Once you have made Ghee, it can be used in place of butter in any recipe, as a spread or drizzled over vegetables.

In conclusion, Ghee is a versatile and delicious ingredient that has many health benefits, making it an excellent addition to any diet. Whether you use it for cooking or as a spread, Ghee adds a nutty and rich flavour to your meals.


Recipe by William DickinsonCourse: RecipesDifficulty: Easy


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  • Butter, at least 1 kg, but can be frozen or refrigerated to keep for a long time. So make as much as you like


  • On a hob, in as large a pan as necessary. Place your butter and put on the lowest temperature, you want to try and keep your butter in contact with the bottom of the pan as it warms up, we want to try and avoid the butter bubbling as much as possible.
  • Once all the butter has melted, leave it to sit for a few minutes, to allow the solids to settle, one they are all at the bottom, try to remove any floating solids with a spoon or paper towel, unless you’re lactose or casein intolerant, it’s not such a big deal.
  • Decant the ghee, pouring slowly and carefully into a jar, multiple if you plan on freezing, once you’re down to the solids at the bottom, throw the rest away.

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