Growing up in a house with Indian immigrant parents, ghee was a staple in our household. However, being born and raised in Illinois, I wasn’t very interested in Indian cuisine. It wasn’t until I was in a seminar learning about Neurodevelopmental Disorders of Childhood when I learned that ghee is a dairy free, healthy fat. At the time I had just gotten comfortable with the Paleo lifestyle, so when I learned this, I definitely had my mom make me some ghee to experiment with. Now, I have finally learned to make ghee myself and wanted to share it, because it’s so easy and quick.
What is Ghee?
Ghee (also known as clarified butter) is the healthy fats that are leftover when you remove the milk solids (casein) and milk sugar (lactose) from butter. This is why ghee is a great option for those of you who have a dairy allergy, are following a paleo diet or have child with neurodevelopmental disorders who is on a gluten free/casein free diet.
Not only is ghee healthy because it removes common allergens, but it’s also a great source of CLA’s (as long as you use grass-fed butter to make it). Our body’s cannot make CLA’s (conjugated linoleic acids) on their own, and it is only found in meats and dairy (especially when they’re grass fed). According to research, CLA can reduce tumor size in certain cancers, and aide in conditions such as cardiovascular disease, high blood pressure, insulin resistance, high cholesterol and triglycerides, and inflammation.
Additionally, ghee is a great source of omega-3 fatty acids, beta carotene, and Vitamins A, K, E and D.
Recipe for Ghee
2 – 8oz packages of grass fed butter (We like Kerrygold of course)
1 Cast iron bowl (or deep cast iron skillet)
1 Steel bowl
1 Fine mesh strainer and/or 1 Cheesecloth
1 Glass canning jar
1 Oven mitt
1. Make sure your butter has been out of the freezer and in the refrigerator for about 24 hours.
2. Place both blocks of butter into your cast iron bowl on medium-low heat. The butter will start to melt immediately.
3. Stir and wait.
4. CAUTION: As butter boils it may start to splash and splatter out of the bowl, stand back while you wait and if necessary turn the heat down a touch.
5. As it cooks you will notice a foam (milk solids) developing on top. Some modernists will skim the top and remove this foam, while traditionalists will leave it alone and wait until all of the solids have fallen to the bottom. We decided to do both. If you have a dairy allergy or have been told to remove dairy from your diet, I recommend that you skim the top to remove the solids and then strain it with a cheesecloth.
6. KEY: Make sure to watch that foam when it gets to the point where it’s barely there (because the solids have sunk to the bottom), that’s when you know the ghee is done and you should immediately take it off of the heat. If you have chosen to remove the solids from the top pay attention to the color of the ghee it should be a golden yellow with milk solids at the bottom and that’s how you will know it’s done. If it becomes a dark amber almost brown color you have cooked the ghee too much and it is starting to burn.
It took us exactly 14 minutes to get to this point.
7. Let cool for about 5 min.
8. Set up your fine mesh strainer or cheesecloth over a steel bowl and using your oven mitt, pick up the cast iron bowl and pour the ghee over the strainer/cloth into the steel bowl.
8. Let cool for about 10 min.
9. Pour your ghee into your glass canning jar.
Ghee will last at room temperature for about 1 month.
What is Coconut Ghee?
Recently I had a friend (or as my mom likes to call him “Ghee Guy” because he is all things paleo and wanted some authentic Indian mom ghee), anyways, he asked me about Primalfat Coconut Ghee. After looking into it, I found out that it is a 50/50 mix of ghee and coconut oil. Not a bad idea because adding the coconut oil adds all kinds of health benefits. It protects against liver damage from toxins, normalizes blood lipids, improved blood sugar, antifungal and antibacterial properties, just to name a few.
Not to mention, coconut oil is a great source of MCT’s. Medium chain triglycerides are a fatty acid that is hard to find in our diets since we normally consume large chain triglycerides. MCT’s are easy on the digestive system, improve vitamin and mineral digestion, increases energy and endurance, and enhances the immune system.
So, I thought I would try to make some gheeconut (as I like to call it because word fusion is fun!), and here is the recipe.
Recipe for Coconut Ghee
Sine our canning jars have mL measurements on them and both our product are in liquid form these are the measurement we used.
50mL of Ghee
50mL of Coconut Oil (Since I have not tried to make my own… yet, we like Nature’s Way Organic Coconut Oil)
1 Measuring cup (if your jars don’t have measurements on them)
1 Mixing bowl
1. Using your measuring cup or canning jar measure out 50mL of liquid ghee and pour into steel bowl.
2. Again using your measuring cup or canning jar measure out 50mL of coconut oil and melt if necessary. Then add to the ghee and mix together.
3. Fill your glass canning jar with your 50/50 coconut oil and ghee mix.
The coconut ghee takes much longer to become semisolid compared to the regular ghee.
*Special thanks to my momma for putting up with my questions and photographs during the process 🙂Dr. Neha Shah Chiropractic Physician | Webster Technique Certified White Oak Family Wellness P: 630-442-0057 E: email@example.com www.whiteoakwell.com
- Gluten and Dairy Free French Toast (whiteoakfamilywellness.wordpress.com)