Ghee

A staple in the Ayurvedic tradition and Indian cuisine, ghee is not only deeply nourishing, but delicious.

I first heard about ghee about 15 years ago from the famous New Mexican cookbook author Debrah Madison. Her book Vegetable Literacy really taught me how to cook vegetables. She recommended Ancient Organics Ghee made from the rich, high fat butter from Strauss Creamery —- a company raising cows in the rich grasslands of Marin and Sonoma County, California. I remember being transfixed by my first spoonful with the deep caramel flavors and luxurious texture.

The process of making ghee involves the separation of the milk solids that are proteins - like casein and whey - from the fat components. Butter contains mostly fat, but some proteins. Ghee is essentially all fat. This makes for a more stable cooking oil that can be heated to higher temperatures and is shelf stable. For those with dairy sensitivity, the immune system mostly reacts to the protein or milk sugars of dairy. Ghee is often a dairy product that is tolerated by those who can’t eat other dairy products.

Ghee is high in fat soluble nutrients like vitamin A, D, K2 and has butyrate, an anti-inflammatory compound for the gut. High quality fats and oils are deeply nourishing and hydrating to the body and provide rich building blocks for the skin and endocrine system. Ghee historically and currently is given to women post childbirth to help nourish and rebuild the system.

Like with any cooking, the quality of the ingredients reflects the quality of the end product. I typically procure Kerry Gold Butter from Ireland (found in most grocery stores) — however I jumped at the opportunity this January to get my hands on the cherished Strauss Butter that I found through Azure Standard. Azure is a company that you can purchase pretty much any product you could imagine from Whole Foods or Natural Grocers, but in slightly bigger quantities and cheaper prices. They have a truck deliver North Boulder and Nude Foods 1x each month. Check them out. I recently ordered almonds, pumpkin seeds, flax seeds, dates, chickpeas, black currant powder, butter, beeswax candles and much more.

I utilize ghee to roast veggies, spread over a chicken to roast or even to make a bulletproof type coffee for my morning beverage. However you incorporate it, your body will appreciate the quality fat.

Ingredients:

1 lb of high quality, unsalted butter cut into cubes

Instructions:

I followed the recipe of the Pioneer Woman. Essentially you melt the butter in a small sauce pan on medium/low heat until it reaches a gentle simmer. The whey will begin to rise to the top of the pan. From time to time, gently skim off with a spoon. After 20 - 30 minutes the butter will turn clear and the milk solids will sink to the bottom of the pan. Continue to cook until the milk solids just begin to brown. Remove from the heat, allow to cool slightly and pour through a cheesecloth into a clean jar. Store at room temperature for months or in the fridge for even longer.