Ghee (clarified butter) is largely used in Indian cuisine and Ayurvedic medicine. Ghee is made through boiling unsalted, preferably grass-fed butter and separating the butterfat while also eliminating the proteins (casein and whey) and the milk solids (which includes lactose). What’s left is also known as clarified butter.

Although like butter, ghee is high in saturated fat, it is actually considered healthful. Research shows that ghee has many benefits including reducing inflammation and lowering the risk for cardiovascular disease. Ghee is also high in butyric acid, a short-chain fatty acid that is nourishing for the intestinal cells and healing for the gut. Eating foods high in butyric acid can help strengthen the intestinal mucosa and improve digestion and absorption.

Ghee is also rich in fat-soluble (how lucky!) antioxidants like vitamins A, E, D and K so feel free to enjoy this medicinal food as often as you can. I like to add a teaspoon of ghee to my morning tea or coffee as it makes it creamy and delicious. It is also great for my digestion first thing in the morning and helps with elimination. In Ayurvedic medicine, ghee is used in cleansing to boost detoxification and the removal of waste. Ghee is excellent for cooking too as it has a high smoke point and does not become toxic when heated at high temperatures.

Ghee is very easy to make, all you need is unsalted butter, preferably obtained from grass-fed animals free of hormones and antibiotics. Since the proteins (casein) and lactose are removed, all you are left with is the butterfat, which makes ghee shelf-stable at room temperature. You can store it in an air tight container in your kitchen pantry for months, but be sure that it does not get wet or contaminated with other foods because mold will start to grow. Storing your ghee in the fridge will prevent this from happening and will allow it to last much longer.

I hope you enjoy this recipe and start adding more ghee to your diet. It is such a treat indeed!