Ghee butter is based on the use of pure butterfat. It is a commonly used product in India and increasingly popular in the West. Its benefits on digestion and the ability of this type of butter to withstand cooking at high temperatures have made it famous.
- Origin and preparation
- Use in the kitchen
- Benefits and Advantages
- How to choose your ghee butter?
Origin and preparation
What is ghee butter?
Ghee butter or "ghi" is a clarified butter used mainly in India and Egypt but is also known by another name in the Maghreb countries. Its origins are distant and its use serves both the culinary and medical worlds (Ayurvedic medicine). Ghee butter is actually based on the removal of water, lactose and protein in order to keep only the pure butterfat of regular butter.
Preparing ghee butter involves melting unsalted butter over low heat in a saucepan. After boiling, a whitish frothy surface begins to appear. These are particles made up of casein, whey and impurities that must be removed using a spoon or strainer. The ghee is then filtered and freed of its carbohydrates and will be poured into a glass jar in the form of a liquid of a beautiful golden color, hence its name "the gold of Ayurveda". It will then take on a semi-solid consistency and can be stored at room temperature.
Very good conservation
Ghee butter is a convenient product as it keeps extremely well compared to traditional butter. Indeed, thanks to its absence of water and lactose, it is possible to keep your ghee butter out of the refrigerator, for several months without fear of seeing it go rancid.
Cooking use of ghee butter
Mainly used for baking and cooking, ghee butter has some added benefits to regular butter. Very stable fat, it is ideal for heavy cooking and has a high smoke point at 250°C. It can be used as an alternative fat to vegetable oils (olive oil, sunflower oil) and traditional butter. Ghee butter has a slightly nutty flavor and is suitable for both savory and sweet recipes.
Benefits and Benefits of Ghee Butter
In addition to its simple and effective use in cooking, ghee butter is also used for its health benefits. Very popular in the Ayurvedic tradition, its main benefits are at the digestive level. Freed from carbohydrates and proteins, ghee butter is ideal for people who are lactose intolerant or who suffer from digestive problems.
Its effect on digestion thus facilitates the absorption of micronutrients and vitamins contained in butter and your nutritional recipes. Ghee butter has butyric acid and conjugated linoleic acid (CLA), two molecules that play an important role in the digestive process and relieve chronic inflammation of the intestine.
More energy for training
Rich in medium-chain fatty acid (MCT), ghee facilitates the absorption of carbohydrates in order to accelerate the process of energy metabolism in the liver. The body then has access to more energy during physical performance. Source of vitamin K, A and E, it helps in maximum absorption thanks to its richness in good lipids.
How to choose your ghee butter?
Choosing the right ghee butter is important. Some ghee butters are made as vegetable ghee. However, this type of ghee contains a lot of trans fatty acids (about 40%). However, these unsaturated fatty acids have a negative effect on cholesterol levels.