Ghee –“liquid gold”
Ghee is considered “liquid gold” and revered in Indian culture (and has been for centuries). When made from high quality butter, ghee can be very high in antioxidants. It is a great source of fat soluble vitamins like Vitamin K, in additions to helping the body absorb vitamins and minerals from other foods. It is amazing for teeth, hair, skin and nails.
While other fats and oils can slow down the body’s digestive process and give us that “heavy” feeling in our stomach, ghee stimulates the digestive system by encouraging the secretion of stomach acids to break down food.
Ghee is actually clarified butter with sugars (lactose) and proteins (casein) have been removed. Many people who cannot tolerate dairy can handle ghee. Ghee won’t turn rancid and retains its original flavor and freshness at room temperature 3- 4 months and could be kept in refrigerator up to a year. It has a high smoke point, making it perfect for cooking. Butter burns at a lower temperature because of the presence of casein and lactose. Once removed, butterfat’s smoke point increases substantially.
Ghee has more intense flavor then butter. It’s kind of “cheesy” taste. I love it! I like using ghee for making stir veggies, only a tiny amount is needed. Ghee is also incredible on a baked sweet potato, with quinoa or just spread it on a toast.
You can find ghee at most health food stores, but making it yourself at home is about as easy as boiling water. If you’ve never tried it, I highly suggest making ghee and using it in your cooking. You could find instructions how to make it here.