Have you heard of ghee? Commonly called “clarified butter,” ghee has been used in Indian cooking for centuries and plays an important role in a natural foods kitchen.
It's made by gently simmering butter until the milk solids separate from the fat (and either rise up to the top, or fall to the bottom of the pan), leaving behind a clear yellow liquid that will harden and become opaque when cooled.
Because the milk solids have been removed from the butter, ghee has a much higher smoke point than plain butter (375°F vs. 250°F), which makes it a much better fat for cooking (pushing fats beyond their smoke point makes them toxic).
When it's properly strained, ghee is also casein-free, so even people who are sensitive to dairy can often tolerate it (but always check with your health care professional before changing your diet).
Ghee is a healthy, mostly saturated and monounsaturated fat, and when it comes from grass-fed butter, ghee is very rich in fat-soluble vitamins (A, D, E, K) and omega-3 fatty acids.
Another saturated fat that's very good for us is coconut oil. Want a way to add the nutritious goodness of both these special fats to every single dish that you cook? Two words: coconut ghee.
Mixing equal parts of ghee with coconut oil allows all the goodness of both to shine through without the taste of either becoming too overpowering. Let’s face it, some foods, like scrambled eggs, don’t taste very good when cooked in coconut oil only. Others, like stir fry dishes, taste too heavy when cooked with ghee alone.
When we combine both fats, we get an end result that works beautifully in every cooking situation. Coconut ghee makes for a mild-tasting, yet super-nutritious fat that belongs in every kitchen.
Feel free to add more or less of each fat based on personal preference until you reach a ratio of ghee to coconut oil that feels balanced to you.
You can purchase coconut ghee online, but it is very simple to make, so why not make your own?
Servings: about 4 cups