When you read in magazines or you are suggested by our health freak friends at random that clarified butter is a unique dairy staple, the question may pop up in your mind that what is clarified butter?
The straight answer is the clarified butter is the milk fat that gets converted from butter when water and milk solids are separated from milk fat by shimmering milk butter in a slow cooking process.
It is a traditional dairy product, which is believed originated from India and predominantly was popular in cooking Asian cuisine as ghee. However, recently clarified butter ghee has gained wide popularity for its list of health benefits if added to diet.
When butter is cooked further and the shimmering butter gets free from lactose and casein, the milk protein, it becomes more clarified that its milk butter stage and it is called clarified butter. With further cook, clarified butter gets its caramelized color and becomes dense in its consistency. However if you compare clarified butter vs. ghee, you will find plenty of similarities like higher smoking point, loads of milk fat in the product, lactose and casein eliminated dairy, and longer shelf life.
What makes ghee a popular cooking ingredient is a matter of extensive explanation.
Apparently, it is seen that the versatile use and homemade preparation formula was one of the reasons for using this dairy product in kitchen. But recent research on this product has revealed some more benefits of using clarified butter ghee in cooking.
What makes ghee cooking friendly?
There three apparent reasons for cooking with ghee. Rather there are three reasons that has made this milk day a kitchen friendly product. These three reasons are:
Ghee has higher smoke point:
Unlike other cooking oils, ghee enjoys higher smoke point and that makes this anhydrous fats safe for cooking in higher temperature. Oils with low smoke point offers low burning point, which means these low smoke point oils burns faster and tend to produce more free radicals. Cooking with ghee is safer for its higher smoke point.
Ghee can be used for all types of cooking:
Ghee can be used for high temperature cooking like baking, deep frying, sautéing, etc. Furthermore, you can cook veg, non-veg, as well as dessert dishes with ghee. Versatility is one of the advantages of cooking with ghee.
Ghee can be stored for long in kitchen:
Ghee is a shelf stable dairy product, which you can store in kitchen in an airtight container in a dry place. Good quality grass fed cow ghee offers 12-18 month shelf life if stored properly. Hence buying ghee in larger quantity is a wise decision.
What makes ghee health friendly?
Cooking with ghee is not only good for adding taste in prepared meal, this dairy product helps in enjoying some special health benefits.
Some of these benefits are:
It is loaded with saturated fats, which helps ghee in working as a filler food. Ghee is high in calorie and that is why on moderate consumption with tea coffee, etc. the drink can provide your energy.
It contains CLA, a type of fatty acid that supports in weight loss.
Ghee in diet helps in maintaining heart health. It helps in controlling harmful cholesterol count in blood.
Pure cow ghee contains butyrate and that helps in maintaining a clean and healthy gut. In short ghee is diet is a great remedy to reduce the bout of constipation.
Clarified butter is good for pregnancy diet and it was believed in ancient Indian Ayurveda that ghee diet helps in natural development of fetus.
Ghee in diet at daily course along with active lifestyle can improve natural immunity of the consumers.
Facing problem in concentration and memory retention? Try ghee diet in moderation.
How to make anhydrous milk fat recipe:
Homemade DIY process
When making ghee, unsalted butter is recommended to obtain a pure and no salty flavor butter.
Cut the unsalted butter into small pieces to facilitate heat penetration, place the butter pieces into a saucepan to melt at low heat slowly without stirring it and don’t let it brown.
Separate milk solids from butterfat, as the butter melt you can see it separate into three layers;
The top layer is thin and foamy; this represents some of the milk solids.
The bottom layer is made up of water and milk solids.
When the butter starts boiling, skim off the white foam with a spoon. When the butter is finished melting and there is no more foam on top, you can remove the pan from the heat and let it be cool for about 5 minutes or more so that the solids in the pan gets settled at the bottom. Skim off the left over bits of the foam that flow to the surface of the saucepan, slowly decant or pour off the clear butterfat into a glass liquid measuring cup carefully to leave much of the solid behind as you can.
Line a fine mesh strainer with several layers of cheesecloth and set it over a heat proof container, pour the warm butterfat through the cheesecloth to filter out any remaining milk solids. You can store your clarified butter ghee in an airtight container, in a fridge to keep freezed for several months.
Clarified butter is not a usual dairy product, it is a complete natural product that is helpful for maintaining a well-balanced lifestyle. According to modern research pure cow ghee is better than any other cooking oil or dairy butter if can be used in moderation.
Grass fed cow ghee is being considered as the best variety of clarified butter. Always go for the best quality of pure cow ghee in your cooking to enjoy ghee benefits.
Where to buy clarified butter?
Now the question is where to buy clarified butter?
You can buy it online or offline but it has to be of pure quality. Check if the product, you have selected, is free from synthetic color, flavor, or preservatives.
If you have doubt if can you buy clarified butter online, you can be rest assured that you can buy it, provided you know the manufacturer, the reliability of the profile, and the quality assurance certificate of the clarified ghee you have shortlisted so far.
In fact, if you have this query in mind, be rest assured that it’s not you alone!
There are thousands of other health freaks who are wondering about the compatibility of Paleo diet and ghee.
But before we start checking the compatibility, let’s check what Paleo diet actually is and what makes ghee a special dairy product.
What is Paleo diet?
Palaeolithic (Paleo) diet is a natural basic diet as the primitive humans used to eat in order to stay fit as well as for their natural and healthy survival. People are advised to consume either high-carb diet with lots of plants or low carb diet with lots of animal foods. The basic concept of the Paleo diet is to eat whole foods and mostly to dodge preserved foods.
You may include in diet: Meat, fish, eggs, vegetables, fruits, nuts, seeds, herbs, spices, healthy fats and oils.
You should exclude from diet: Processed food products, sugar, soft drinks, grains, most dairy products, legumes, artificial sweeteners, vegetable oils, margarine and Trans fats.
What is ghee?
It is a dairy product. Ghee is produced from cow milk butter. In a slow cooking process, water and milk solids of the milk butter gets evaporated and gradually the butter fat gets separated from the milk butter. Predominantly, ghee was popularly used in Indian and Middle Eastern cuisine, but due to its health benefits, this dairy product is now worldwide popular.
Ghee is also called anhydrous fat and clarified butter.
In Paleo diet, dairy products are not actually recommended. But cow ghee is an exception.
The simple reasons, according Paleo expert dieticians, is the lactose and casein free content of ghee.
In paleo diet it is believed that our immune systems mostly target foreign PROTEINS and it cannot find any milk-protein target in ghee, but it most of the other dairy products including butter.
Modern nutritionists approve that high quality cow ghee produced from organic grass-fed cow butter can be a suitable addition to a Paleo diet, that is, if a person wants to add good quality saturated fats in their diet they can count on good quality cow ghee in Paleo recipe.
Then the answer to the question is ghee Paleo is coming “yes”.
For the strict Paleo diet followers, ghee can be a great substitute of dairy-free Paleo Recipes, considering the health wonders of ghee. Organic cow ghee is a partially saturated fat, just what our brain needs. It’s delicious and quite sustaining.
You can easily substitute butter with cow ghee to enjoy the benefits of Paleo diet.
Adding ghee in diet will offer you a bunch of health benefits like permanent relief from recurring problems like sinus, bloating, arthritis pain, heartburn discomfort, relief from constipation, improved skin and eye health, etc.
Ghee Paleo recipe: Coconut Mango Chicken and Broccoli Curry
Ghee Paleo recipe with coconut mango chicken and broccoli curry is a great option for your taste buds and nutrition. You will find it easy to make and full of healthy, seasonal vegetables.
Chop summer squash, zucchini, and broccoli: cook them in cow ghee.
Add curry powder, cayenne pepper, and coconut milk.
Add Fresh mango, lime juice! Serve the meal with your favourite staple.
You can use ghee in Paleo diet with moderation. Regardless you are consuming this milk fat raw or cooked, always support your diet with healthy life style, regular dose of exercise, and adequate rest at night.
However, don’t forget to check the best variety: always use 100% organic grass fed ghee in your Paleo diet.
So if there is a confusion about is ghee paleo, you can go ahead with ghee in your Paleo diet safely.
A paleo diet is all about reviving our ancestors’ diets back in the day by eating fresh, healthy, wholesome foods that have not been contaminated with additives and preservatives. This highly trending diet, which actually started in 1970 by gastroenterologist Walter L. Voegtlin, includes vegetables, fruits, nuts, roots, and meats. It excludes processed foods, dairy products, grains, sugar and salt, legumes, processed oils, alcohol and coffee.
It is mainly about promoting a healthy lifestyle. It quickly improves the metabolic effects of the body as well as body composition. People feel lighter and actually start to lose weight with this diet because it makes people feel full quicker so they tend to consume less food.
Benefits of a Paleo diet:
Burns off stored fat because metabolism increases
Stabilizes blood sugar
Cleans impurities from skin and teeth
Improves sleep patterns
Helps you better absorb nutrients from food since it’s all natural
15% come from fruits, veggies, nuts and seeds each
There is no dairy, no salt or sugar, and almost no grains
One of the risks of a paleo diet is that it could lead to an insufficient vitamin D & calcium intake and a risk of toxins from a high fish consumption.
How Low-Carb Can You Go?
In a ketogenic, aka low-carb, diet, you’re basically lowering your carb intake drastically, and increasing your fat intake while eating adequate amounts of protein.
The goal behind this is to reach a metabolic state known as ketosis where the body relies on fat as its energy source, instead of glucose, which comes directly from carbohydrates.
If glucose is readily available, the body will use that first because it’s easier and quicker to metabolize. However, glucose weighs the body down and when there is some left over, it quickly turns to fat, something we all dread.
When you’re on a keto diet, you’re ultimately diminishing the amount of glucose in your body to the bare minimum and teaching your body how to rely on ketones – what the body burns for fuel during ketosis.
Ketones are a type of fatty acids, which are a direct result of the liver breaking down protein to be converted into glucose. Ketones are a major source of energy for all major organs, especially the brain that is why people on the keto diet feel more focused and alert.
Benefits of a keto diet:
Reduces body fat while maintaining muscle mass
Lowers blood LDL (low-density lipoprotein; the “bad” cholesterol), blood pressure and glucose
Increases levels of HDL (high-density lipoprotein which protects the heart against diseases; the “good” cholesterol)
Reduces insulin levels
Improves symptoms of Parkinson’s disease and reduces seizures in epileptic children
As with any new diet, your body will experience a few, harmless side effects which will be over usually within several days. This initial stage of a keto diet is referred to as “keto flu” because of its flu-like symptoms, which may include digestive discomfort, a lethargic-feeling, sleep issues, and mild nausea.
Differences between keto and paleo:
Paleo diets are not mainly low-carb. It focuses on eating foods with fat and protein but doesn’t necessarily avoid potatoes, carrots, sweet potatoes, and other foods high in carbohydrates. Keto diets are mainly low-carb, eliminating all starches and sugars, including fruit. Most of the carbs on a keto diet come from non-starchy vegetables.
Paleo diets are not high in fat. While the paleo diet in its purest form may have been into foods high in fat, today’s ever-evolving paleo community alters its needs according to the times. Keto diets are high in healthy fats; in fact, it is the primary element of low carb as it supports ketosis, or the metabolic process of burning fat for energy versus dietary carbs.
Paleo diet fans don’t eat dairy products in abundance, if at all. Keto diet fans think dairy is a great way to add fat to their diets.
If you’re considering starting a paleo ketogenic diet concurrently, you will definitely start seeing positive results within the first 2-3 weeks.
Everything from the inside out will start feeling healthier, you will also see your weight dropping without losing any of your muscle mass.
Remember that consistency is the key. So make sure to give your body time to adjust to this new routine and metabolic state. Once you get the hang of it, it will definitely become easier.
Check with your physician and/or nutrition expert before starting just to make sure you’re on the right track to becoming fitter, stronger, and healthier.
Ghee…what is this healthy fat that’s becoming so popular in the Paleo & real food world?
Essentially, ghee is a type of clarified butter that’s been cooked a bit longer to give it a nutty flavor. It’s got some fantastic properties that make it both healthy and good to cook with.
But first, let’s settle something: Ghee, derived from butter, is technically a dairy product. Yep. There it is. Dairy. Even if you’re a very strict Paleo-eater, don’t click away just yet. There are some reasons why ghee is a superior fat and one of the least problematic dairy products out there. Put simply, ghee is pure fat.
How is Ghee Made?
Ghee (rhymes with “me”) is made by heating butter slowly until all the water cooks off and the proteins coagulate in the bottom of the pan. The ghee is poured off and strained, solidifying once it has cooled. Ghee is cooked longer than traditional clarified butter which gives it a nutty, butterscotchy aroma. Basically, ghee smells like victory. If you’ve ever caught yourself just smelling the ghee jar for no reason, you’re not alone. Ahem.
It’s easy to find ghee is most large markets and health food stores, and if you’re feeling crafty, you can also make your own. When it comes to purchasing or making your own ghee, make sure the butter is from grass-fed, organic cows: If the butter is white or very pale yellow, it’s probably not high-quality. The fat produced from grass-fed cows is superior for a few reasons which are mentioned in the next section.
But, Isn’t It Still Dairy?
Technically. But. BUT.
The reason why dairy is not part of a rigid Paleo template is because it can cause inflammation, sensitivities and intolerances. (Milk is a complex brew of proteins, carbohydrates and fat of which folks are generally sensitive to either the proteins or the carbohydrates, not the fat.)
Ghee is pure butter fat without the components that can make dairy problematic for many people. Note: If you’re really dairy sensitive, trace amounts of these proteins—such as casein—may remain and cause issues, but for most folks, it doesn’t.
Need more convincing? Even my friends over at Whole30 have made ghee the only Whole30-approved dairy product—and trust me, they’re known for their incredibly high standards.
So what’s so special about this delicious, golden butterfat? Cows that feed on grass produce butterfat with more conjugated linoleic acid (a fatty acid), vitamin K2, beta carotene (which is why it’s so vibrant yellow), vitamin A and a better Omega-3 fatty acid ratio than those fed on grain. Try to go with ghee made from grass-fed butter when you can.
3 Reasons Why Ghee is a Star In My Kitchen
Besides the aforementioned, when it comes to cooking, ghee is my favorite fat to use in the kitchen for these reasons:
It has a really high smoke point: 485°F (252°C), far higher than coconut oil, olive oil, lard, butter, etc. This makes it ideal for high temperature cooking.
It’s incredibly shelf-stable. Ghee will last for months without refrigeration, though it’s recommended that you store it away from direct light and heat and only use clean, dry utensils to remove it from its jar. Keep it tightly covered when not in use.
It has a rich depth of flavor and adds a complexity to many foods that can’t be achieved with other oils or fats. Plus, I know a lot of folks don’t like the taste of coconut oil so ghee is a great alternative.