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Ghee is a form of butter that is an integral part of traditional Indian cuisine. It is clarified butter, which means that the water and milk solids (mostly proteins) have been boiled off, leaving just the rich, golden butterfat.
Ghee can be part of your nourishing lifestyle, too!
Top 5 Reasons to Love Ghee
Ghee is free of casein and other milk solids. If you're intolerant to butter, try ghee! It’s a healthy alternative to health-depleting vegetable oils. A high quality product is a great source of healthy fats to incorporate into your diet.
Ghee is great for cooking because the fatty acids are stable at high temperatures.
Ghee stimulates the production of stomach acid, increases the absorption of other nutrients, and is very supportive for acid reflux, ulcers, and other digestive complaints.
Ayruveda teaches us that ghee may be beneficial for balancing lipid levels, promoting learning and memory, strengthening the immune system, and warding off pathogens and cancer.
Ghee is packed with flavor and a fantastic way to complement your autumnal meals!
I've heard from a person from India where Ghee originated, that it has a "half-life", not a shelf life! LOL.
Here is a link to the recipe that I use to make my own ghee:
https://www.101cookbooks.com/archives/how-to-make-ghee-recipe.html
NOTE: To can and seal the ghee, sterilize the jars like normal, but once the ghee is poured into the jars, clean rims, place lid and ring, and turn upside down for 5 minutes. After 5 mins, turn right-side-up and allow to seal like normal. They do not need a WB process. They will stay nearly indefinitely on the shelf, unrefrigerated.
