As a staple in Indian cooking and Ayurvedic medicine, Ghee has been a trending product making it's way into a variety of recipes. It has been incorporated into butter coffee and replacement of butter/oil for home cooking and baked goods. So, how is Ghee made and how is it different than butter?
Ghee is derived from butter. The butterfat is cooked longer, removing the milk solids (which includes lactose) before getting filtered. This leads to a rich and nutty flavor. Also, this leaves behind the proteins (whey and casein). In contrast, butter still contains the milk solids, butterfat and water, which contributes to a creamy, sweet and milky texture. Therefore, ghee is free of lactose, which does not cause an effect for those who are lactose intolerant. Although butter is not bad for you, replacing it with ghee butter should be an option you consider!
Here are some benefits of Ghee:
1. High Smoke Point
This is an important consideration. Heating oils above their smoke points destroys essential phytonutrients and may increase free radicals. Most high-smoke point oils sold today are genetically modified, making ghee a better option! Saturated fats like coconut oil and ghee are more suitable for cooking compared to monounsaturated fats like olive and avocado oils. This makes ghee a great option of high temperature cooking and frying.
2. Rich in Nutrients
Ghee is rich in fat-soluble vitamins A, D and E and K. These are all vitamins important for immune, brain and bone health. By replacing ghee with butter in your cooking, you can bump up your intake. Since this brand of ghee butter is from grass-fed cows, it is rich in CLA (conjugated linoleic acid), an antioxidant containing cancer-fighting properties. Fat-soluble vitamins are absorbed with fat - and are essential to maintain a healthy metabolism and biochemical functions in your body.
3. Suitable for the Lactose Intolerant
Ghee is free of lactose and casein. However, those are are allergic or intolerant to lactose or dairy may use this product. The proteins which cause the symptoms or reactions are removed through filtering, skimming and straining.
4. Supports Digestion
Ghee is rich in butyrate, which is a short chain fatty acid. It supports the immune system and gut. Butyrate stimulates fiber into more butyric acid, which improves the digestive system - aiding in detoxification and eliminating toxins.
5. Tastes "Butterier"
The milk fat and water is extracted from butter, which intensifies the flavor of the butter.
Overall, ghee is a great substitute for butter. However, you should still keep in mind it contains the same amount of calories as butter. Excessive consumption may lead to a negative dietary choice. Just like butter, enjoy it in moderation!
Here are some options to use ghee in your food/cooking:
1. Butter coffee - Blend together 1 1/2 cups brewed coffee, 1/2 cup almond milk, 2 tbsp ghee and 1 tsp of Brain Octane (optional).
2. Toast - In replacement of butter, top your toast off with ghee butter! Especially with my favorite Fourth & Heart Madagascar Vanilla Bean Ghee.
3. Stir fry - Instead of using oil or butter, replace it with Fourth & Heart Himalayan Pink Salt Ghee.
4. Roasting - Roasting veggies is an easy way to keep the nutrients intact while still having it packed with flavor! Instead of using oil, melt some ghee butter and drizzle it over your veggie pan!
5. Baking - Replace oil, coconut oil or butter with ghee butter.