Ghee Easy: clarified, Indian butter from Dutch organic cows. Organic, pure butter oil

what is ghee?

Ghee is similar to butter, but goes a few steps further. Butter is concentrated milk fat. Clarified butter is made by slowly heating butter and draining the clear fat from the sediment. To make Ghee, the butter and milk solids are first simmered so that they caramelize. This creates the nutty taste and smell and ensures that the combustion temperature (250°C) is much higher than that of butter (130°C). Ghee can withstand high temperatures better. In comparison: many vegetable oil has a combustion temperature of 160°C.

Ghee is virtually free of lactose and casein

Although most Westerners are lactose tolerant, the lactose content of ghee is not a problem. Ghee contains nothing or only very little lactose. Ordinary milk consists of about 5% lactose. Ghee consists of less than 0.0001% lactose. This is not a problem for most people, including those with lactose intolerance. Ordinary butter contains only 0.7 grams of protein per 100 grams and the protein content in clarified butter is almost impossible to determine. The milk protein casein is therefore hardly present in it.

What is in Indian Clarified Butter?

Ghee or clarified butter therefore consists of more than 99% milk fat. More than half of this is saturated, more than a quarter is monounsaturated and safe to eat. Polyunsaturated fat (omega-6 but also omega-3) is the only fat that can be harmful to your health if you eat too much of it. Now there is a very small amount of polyunsaturated fat in ghee. Fortunately, this is about as much omega-6 as omega-3, so it doesn't adversely affect the omega-6:omega-3 balance.

Ghee is good for your digestion

Ghee is one of the richest sources of butyrate and thanks to this butyric acid, nutritious substances are better absorbed into your body and waste products are better removed. Butyrate also promotes a good intestinal flora. For that reason, Ghee has been the basic fat in Indian Ayurveda leather for thousands of years. Ghee contains the essential fatty acids omega-3 and omega-9 in the right proportion and contains vitamins A, D, E and K. Not artificially added in a factory, no, just straight from nature

Ghee has a high combustion temperature

In recent years there have been more and more serious scientific voices that fear of saturated fats is exaggerated. Traditional Dutch butter is making a comeback. However, baking and frying in butter remains difficult because butter quickly turns black in the pan. Not healthy. Ghee has the beautiful properties of butter, but with a burning point of no less than 250°C. Baking in Ghee is therefore safer.

Ghee is rich in taste

Ghee is a shortening with a rich nutty flavor. It can be used instead of oil. You can actually fry anything in it: an egg, pancakes, vegetables or a piece of meat. Due to the enormously higher combustion temperature, the flavors of what you bake come out beautifully without black fat in the pan. Super tasty and healthy!