ghee

I love olive oil as it is an obvious choice in healthy cooking. It's only draw back, however is that it has a low smoke point, meaning it's not a great choice oil to fry with. Ghee is one of the best oils for sauteing, roasting and deep frying due to its high smoke point. It also has a delicious, nutty flavor being a fabulous addition to your cooking!

What is Ghee?

"Ghee" comes from the Sanskrit word meaning "sprinkled," and it basically means that the milk fat is rendered from the butter to separate the milk solids and water. It’s made by melting butter and skimming the fat off of the top. You’ll be left with a yellow liquid when it’s hot and a creamy looking solid one when the ghee cools down.  

Not only is this easy to make, but ghee also has a number of benefits. Here are some reasons why you should incorporate it into your diet:

1.  Higher Smoking Point

Ghee has a high smoke point (250 °C  482 °F).
You can cook and fry with ghee and it will not break down into free radicals like many other oils.

2. Doesn’t Spoil Easily

Ghee does not spoil easily so does not need refrigeration.

3. Lactose Friendly

Since it’s made from the milk solids, the impurities have been removed, so people who are lactose intolerant usually have no problems consuming it. However, be sure to consult with your physician before trying it.

4. Rich In Vitamins

Ghee is rich in healthy fat-soluble vitamins such as vitamins A, D, E and K. These vitamins are important for promoting bone and brain health, and for boosting the immune system.

5. Healthy Digestive Tract

Ghee converts fiber into butyric acid, which is beneficial to intestinal bacteria. It also helps to increase appetite, fostering better health and weight loss.

6. Healthy Immune System

Research shows that adequate production of butyric acid supports the production of killer T cells in the gut, and thus a strong immune system.

7.  Anti-Inflammatory and Anti-Cancer

• Researchers are using oral butyrate supplements and butyrate enemas to treat inflammatory bowel diseases such as Crohn’s and ulcerative colitis.

Making Butter 

This recipe is straight from the Thermomix Everyday Cookbook. When I make my ghee I make it straight from cream. That way I know my butter contains no preservatives and i have the flexibility to choose the type of cream I use (be sure you use quality cream for your butter. Since it's practically your only ingredient, you will taste the difference. I purchased a local, organic, homogenized cream. 

buttermilk left behind - fantastic to use in baking!

INGREDIENTS

600g - 1kg pure cream (organic non homogenized cream is best finances permitting!) I've put a range here because the TM will handle up to 1kg at a time. I like to do this amount to save time!

500g water, chilled

METHOD

Insert butterfly. Place cream into bowl and whip 1-3 min/speed 4, or until solids and liquids have separated (this process takes longer the more cream you use. For 1 kg cream it may take up to 5 mins). Remove butterfly

Using TM basket, strain liquids from solids, reserving the buttermilk for later (great in pancakes, baking etc)

Place water and butter solids into mixing bowl and mix 5-10 seconds/speed 4. Liquids and solids should separate again.

Using the TM basket, strain liquids from solids a second time, so that only butter remains. Squeeze as much liquid out of the butter as possible.

Making Ghee

INGREDIENTS

butter from above or 500g organic unsalted butter (do not use salted)

METHOD

Place butter into bowl and cook 60mins/varoma/speed 1, with measuring cup removed. Reset timer at end of cooking and cook for a further 60mins/varoma/speed 1, with measuring cup removed. Butter will become a clear oil with brown crumbs at the bottom which are the cooked milk solids.

Line a fine mesh strainer with 2 layers muslin cloth and place over a glass jar. Pour liquid into jar and discard solids. 

NOTE

The two things that will degrade ghee are water and sunlight.

• Always store your ghee in a container with a good seal in the dark.
• Ghee will last 2-3 months if you keep it in an airtight container.
• When kept in a refrigerator, without opening, ghee can last up to a year.
• If you don't own a thermomix you can make ghee on the stove top. For a recipe click here
•