We saw it in our organic store sitting next to coconut oil, a friend told us about it or our naturopath recommended it. Soon we will see it appear in recipes, better update.
What is ghee, where does it come from and above all why is it good? In fact, ghee is not so “new”: ghee is clarified butter. That is to say, it was obtained by eliminating water, lactose and proteins from a classic butter.
How ? By heating the butter for a long time at low temperature, the elements are dissociated, then filtered, to keep only the pure fat.
It is therefore quite simple to make your own ghee at home (see method below).
A traditional ancestral recipe
Originally from India where it is commonly used in Ayurvedic cuisine, ghee was then adopted by oriental cuisine and is now reappearing in the West, after a few decades of absence, where it has been largely replaced by industrial oils. But yes, our grandmothers also cooked and consumed ghee.
The benefits of ghee
• Emptied of its water, ghee does not oxidize, so it can be kept longer, out of the fridge, while retaining its nutritional value.
• Perfect for cooking because it does not degrade, even at high temperatures. It can be used in all preparations.
• Isolated from its proteins (particularly aggressive for the intestinal mucosa), and lactose (particularly badly digested by many of us), it constitutes a healthy alternative to dairy products.
• More digestible because raw, the work of decomposition being already done, our small enzymes only have to help themselves.
• Who says digestible, says assimilable: our body will therefore be able to take advantage of its richness in antioxidants, omega-3, vitamins A, D, E, K, calcium, phosphorus, linoleic and butyric acid, beneficial to our intestinal mucosa, nervous system, cardiac and immune.
• Its good ! Ok, the taste is subjective, in reality some love others less, especially since the taste will vary depending on the source (cow, goat, buffalo, sheep ..) and the breeding conditions of these last. Anyway, it is a unique taste, often approaching hazelnut.