Ghee nutrition has a long history. Ghee nutrition has been used in
Indian cooking for many thousands of years. Ghee is an essential (and
nutritional) element in much of Indian cuisine, much the way butter
or margarine is used in American cooking.
Ghee
transcends the cooking realm, as ghee is also often used in religious
ceremonies and various healing arts in Indian culture. Ghee's nutrition
and healthy properties are touted as ideal for anyone from athletes
to simple dieters.
Ghee is in fact a form of clarified butter. If you've eaten lobster
or crab before, you may be more familiar with the term "drawn
butter", which is essentially the same thing, although often
many people will simply melt some butter and call it drawn butter.
The process of clarifying butter is a bit more complex. The butter
is melted and simmered (this process is also called "rendered")
in a pot or large saucepan until three layers form: a foamy, watery
layer, which is skimmed off, a solid butter layer, and a milk solids
layer. The separated butter is the clarified butter, a liquid mass
of rich, golden butterfat.
Chefs often use clarified butter because it will not burn during frying
(this is known as a high smoking point), and possesses a more buttery
flavor. The longer the melted butter cooks, the more intense the resulting
flavor of the clarified butter will be.
Ghee lacks hydrogenated oils and is a popular choice for health-conscious
cooks as well. Additionally, since all the milk proteins have been
removed during the clarifying process, ghee gains further nutritional
value because it's lactose free, making it a safer alternative for
those who are lactose intolerant.
Homemade Ghee
Ingredients: Pure unsalted Butter (not margarine)
Procedure:
1. Heat 1 or 2 lbs. of butter in a saucepan in high-medium heat until
it boils or bubbles. Avoid any sticking or burning of sediment that
accumulates in bottom of pan.
2. Reduce heat to medium-low and cook uncovered until butter turns
to a clear golden color. (Butter usually begins to boils with lots
of bubbles. When it is done, it will have foams on top of it indicating
that ghee is nearly done.)
3. Cool it and store it in dry container. Use ghee in you regular
cooking.
Tips to see if ghee is done
Ghee is properly done when water is completely evaporated from butter.
To find out if water is properly evaporated follow the following procedure.
Pour heated butter into small piece of paper. Light the paper on fire.
If it gives crackling noise, it is indicating the presence of water.
Heat butter for some more time. With experience one can tell if ghee
is done with the smell and color.
Storage Tip:
Ghee
does not have to be refrigerated.
For
long lasting ghee, keep it out of moisture, i.e., don't use a wet
spoon to take out ghee.
*Consultation
with a health care professional should occur before applying adjustments
or treatments to the body, consuming medications or nutritional supplements
and before dieting, fasting or exercising. None of these activities
are herein presented as substitutes for competent medical treatment.
See Disclaimer.
Ghee
does not have to be refrigerated.
Meatless Is Better
*Consultation
with a health care professional should occur before applying adjustments
or treatments to the body, consuming medications or nutritional supplements
and before dieting, fasting or exercising. None of these activities
are herein presented as substitutes for competent medical treatment.