Recipe: Grass-fed Ghee
Summary: Ghee, or clarified butter, has many health benefits.
- 40 oz. grass-fed butter
- Be sure to start with grassfed, unsalted butter. Normally I prefer to use local products, but in this case I chose Irish butter, because the local grassfed butter I found was 3 times as expensive as the Irish butter. In Ireland, they don’t feed cows grain the way we do here in the U.S., so it is safe to assume that an Irish dairy product is grassfed. If you can locate a more local source of grassfed butter in your area, so much the better.
- Put butter in a saucepot and melt on very low heat.
- When it is entirely liquid and begins to simmer, the butter oil will separate from the milk solids. Skim off the white foamy milk solids that rise to the top.
- When the solids that are on the bottom of the pot begin to brown a bit, remove from heat.
- Pour off the butter oil into a clean jar, straining through a cheesecloth or coffee filter to get the rest of the solids out, and you are pretty much done.
Number of servings (yield): 4
Uses & Benefits
Ghee contains no trans fats. It is said to stimulate the production of stomach acids which aid in digestion, unlike butter or other fats which can slow the digestion process down. It is rich in antioxidants and high in butyric acid, both believed to inhibit the growth of cancer. It can aid your body in absorbing vitamins and minerals.
- Use it as you would butter, as a spread, to cook with, or even put it in capsules and take it as a supplement.
- Ghee does not need to be refrigerated, so it is always soft and ready to spread.
- Taken with cod liver oil, it will enhance the immune boosting effects of that oil, working in symbiotic relationship.
Ghee’s health benefits include the advantage of its being digestible for lactose intolerant people. A high smoke point makes it a great frying fat, since it will not turn into a carcinogen the way olive oil will at high heat. It is nutritive and easy on the system.
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