Have you ever tasted butter’s richly golden cousin, ghee? If not, get ready to have your socks knocked off. If you are familiar with ghee, you know it is delicious, but can be pretty expensive. Why not save a few bucks by making your own? It’s fast, easy, healthy, and even tastier than store-bought.
Ghee, or clarified butter, is essentially butter oil—butter with the milk solids (ahem, the allergenic proteins) removed. This nutty, buttery fat is shelf-stable and can easily be refrigerated or kept at room temperature. Originating in India (where shelf-stable butter is necessary to counter the oppressive heat), ghee is often used as a nourishing fat in Ayurvedic cooking.
Ghee has a very high smoke point, making it a smart choice for cooking if you are looking to avoid inflammatory oxidation. It is also loaded with vitamins A and E, as you can imagine due to its rich golden hue. It also contains the elusive vitamin K2 and conjugated linoleic acid (CLA), which helps to regulate metabolism and support a healthy weight. Ghee is known to fight inflammation and may actually lower cholesterol (although I assume that is entirely dependent on the quality of butter used in the ghee). And due to the clarification process, ghee is extremely low in dairy allergens lactose and casein, meaning those who live dairy-free may actually be able to enjoy butter again!