Is Ghee for Me?

Is Ghee for me? You may be asking what exactly is it? In our western world we know cooking-gheeit by the name clarified butter. It has been  used in Indian cooking forcenturies upon centuries. Sometimes I think it is sillyhow things that have worked in other cultures for centuries is new to us or we have to prove scientifically that it works. Why are we so fat and they are not?  hhmmm Anyway  it is butter that is melted down so the water and milk solids are cooked off, and it gives it a slight caramelly flavor. When I made it, I had just finished some whole wheat sourdough. Ghee + fresh bread = heaven!


What are the benefits?

  • It has a higher flash point for cooking. This means that at high temperatures, it doesn’t break down causing free radicals in your nice healthy food.
  • It is casein and lactose free. When making it, you cook off all of the milk solids.
  • Have I mentioned it just looks pretty?
  • According to a study, it can increase the excretion of cholesterol therefore lowering your overall levels.(1)
  • May lower heart disease based upon a study of men in a rural Indian population.(2)
  • Psoriasis patients have seen an improvement in their symptoms.(2)

Here is a great article if you want more detailed information.


How did I make it?

1. Put 3 sticks of butter in our cast iron sauce pan.mamaking-ghee

2. Turned on low heat.

3. Let the butter melt and crackle.

4. When the crackling subsided, I turned off the heat

5. Put a small strainer over a wide mouth mason jar and poured the liquid in. (Next time I am going to try using my nut bag. It was a little gritty and needed finer straining.)

6. Let it cool on the counter and ENJOY!



1 Kumar MV, Sambaiah K, Lokesh BR. Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids. J Nutr Biochem. 2000 Feb;11(2):69-75 PubMed PMID: 10715590.

2 Hari Sharma, Xiaoying Zhang, & Chandradhar Dwivedi. The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. Research in Ayurveda. 2010 Apr-Jun; 31(2): 134–140.


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