When butter is clarified the milk solids that cause allergies for some are removed. Ghee is considered in traditional Chinese medicine and Ayurveda healthy and invigorating. In Auruveda it’s even used as a base for herbal ointments (for burns, rashes, etc.).
Ghee can be used in place of butter and has approximately the same characteristics as cooking oil, as it can be heated to high temperatures and does not burn as easily as ordinary butter.
It can be used as flavoring in cooking, in some baking and I use it mainly to fry in because I love the butter flavor especially for pancakes, crepes and eggs.
Butter is a good source of the fat-soluble vitamins A, D (important in the winters in northern climates) and E. Butter has a number of health benefits and it is especially good for children growing.
Clarified Butter (ghee):
- Melt 500g of butter in a saucepan. Reduce the heat to low-medium temperature when the butter starts to bubble. Do not cover the pot or pan and DO NOT STIRR at any time during the process; the milk solids should sink to the bottom of the pan so the the pure oils in the butter can be separated at the very end.
- Skim off the white foam that arises to the surface. The butter will start to smell like popcorn after a while and get a lovely golden color. Keep a close watch on the Ghee while as it is cooking, as it can easily burn.
- The butter is cleared when all the water has evaporated and the slightly browned milk solids (which would be separated away at the end) has sunk to the bottom. You notice that it is becoming clear when the butter does not bubble anymore. First the bubble sounds will stop but champagne-like bubbles are still rising to the surface. Wait until there are almost no bubbles at all.
- Pour into a clean glass jar and let it cool. Pour carefully so that the brown remains at the bottom of the pan doesn’t get into the jar. The Ghee can be poured through a fine sieve or muslin if you want to filter all traces. I personally don’t, it’s enough to be careful while you pour and while it skimming the foam.
Ghee keeps almost indefinitely in the refrigerator and can be stored at room temperature for several weeks.