Clarified Butter – Ghee - 180g by Dr. Eng. Cornelia Dostetan Abalaru, Beekeeper
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Description
Clarified Butter (Ghee) - StrongLife Range
Clarified butter (also known as Ghee) is milk fat derived from butter by removing milk solids and water. It is typically produced by melting butter, causing its components to separate according to density. Water evaporates, some solids rise to the surface and are removed, while other solids sink to the bottom of the vessel. The resulting clarified butter, now remaining at the top, is poured into another container. Commercial methods involve direct evaporation, decantation, centrifugation followed by vacuum drying, but it can also be obtained directly from cream by emulsion separation followed by centrifugation. Clarified butter has a higher melting point (485°F/252°C) than regular butter (325-375°F or 163-190°C), making it ideal for certain cooking methods (sautéing, deep-frying). It also has a significantly longer shelf life, and its lactose and casein content is negligible, making it suitable for most people with lactose intolerance or milk allergies.
Ghee or clarified butter is traditionally prepared in India and South Asia (Pakistan, Bangladesh, Nepal, Sri Lanka) by heating butter for an extended period, allowing water to evaporate and milk solids to caramelize before filtering. Occasionally, spices are added; the final texture, color, and taste depend on the butter quality and heating duration. According to Ayurveda, the proper preparation method differs from regular clarified butter by using butter derived from soured cow's milk. Fresh milk is boiled, cooled to 43°C (110°F), curd is added, and the mixture is left covered at room temperature for around 12 hours before being traditionally churned. Properly prepared Ghee can be stored at room temperature for extended periods without spoiling, with Ayurvedic texts mentioning a shelf life of up to 400 years. Ayurveda values Ghee as a pure food (having Sattva Guna quality) and uses it as a primary ingredient in numerous remedies, particularly effective in treating conditions caused by Pitta Dosha imbalance. It nourishes all tissues and organs, increases vigor, has rejuvenating, antioxidant, and antitoxic properties, and benefits memory, eyesight (internally and externally), and people with weakness or psychological issues (e.g., irritability). Ghee softens and beautifies the skin, lubricates mucous membranes, improves the voice, and aids in reducing cholesterol (individuals with heart conditions may consume between 2 to 4 tablespoons daily to benefit from its healing properties). Recommended for all ages, from children to the elderly, it adds a pleasant taste to food.