Have you heard of Ghee or Ghi, the healthier alternative to butter?

Clarified butter has many health benefits, and has been widely used in Indian and Ayurvedic cuisine for centuries.

Ayurveda, or Ayurvedic Medicine, is a therapeutic system created in India around 5000 years ago. In Sanskrit, the word "Ayurveda" is a combination of the two words "ayur", meaning "life", and "veda", meaning "science". Ayurveda thus means "the science of life". Wikipedia

Ayurveda considers ghee to be the cooking oil par excellence, as it is endowed with numerous benefits for body and mind. In particular, it is said to procure youth and longevity, and is considered the purest and noblest of fats.

Ghee, healthier than butter

According to the traditional Indian method, ghee is obtained by cooking butter long and very (very) slowly, at low temperature. The components are then separated and filtered. Only the pure fat remains: ghee.

Still little-known in Europe, this fat has countless advantages. First of all, in cooking: unlike butter as we know it in the West, ghee does not oxidize.

In fact, the process of clarifying the butter allows only part of its components to be retained, which have the particularity of keeping much longer than conventional butter, even at room temperature. Stored in a closed jar, ghee can be kept for a long time, preferably in a dry place away from heat and light. There's no need to refrigerate. It will keep for at least a year in good conditions.

Ghee also stands up very well to cooking, evenat high temperatures, since it  it does not blacken, unlike butter.

Ghee is also good news for vegans. Free of its milk proteinsIt is also suitable for people with lactose and casein sensitivities or intolerances.

There are several video tutorials to make your own butter.