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Healthy Ghee Recipe

Ghee is regarded as one of the best food sources in the Ayurvedic diet and it is considered beneficial for everyone in moderation. The yogis and practitioners of Ayurveda consider it to be a very healthy, balancing and harmonizing food because it lubricates all the muscle tissues of the body. Making ghee gets rid of impurities (fats and milk solids) and water out of the butter so you are left with healthy clarified butter. Ghee can be used in most recipes for flavoring and cooking. Here is what you need to make your Ghee.

Ingredients & Materials:

1 pound unsalted butter (organic if available),
a large pot or sauce pan,
a few sheets of cheesecloth,
a strainer,
a clean container or one pound glass jar with a lid.

Method:

1. Melt the butter in a large pot or sauce pan on low to medium until it comes to a boil. You will start to hear a popping sound. Do not stir.

2. Continue to cook the melted butter over low to medium heat. It should continue to pop and bubble and some foam may appear on top. You can skim off and discard the foam if you like but leaving it won't affect the ghee.

3. Remove from heat when the popping sound and bubbling noise quiets down. Sediment at the bottom of the pot will start to turn golden brown. The ghee will turn to a clear golden or amber color. This usually takes about 20 minutes. A darker color means overdone ghee so it's important not to leave the ghee on the heated stove.

4. Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into clean containers (sterilized jars work great).

Note: Ghee at room temperature looks yellow and has semi-solid texture. Ghee does not need to be refrigerated and if it is properly made and not exposed to contaminates, it will keep for over a year, even outside the fridge - it melts quickly when exposed to heat. Remember to always use a clean spoon to scoop out ghee for use.

How To make flavored Ghee - Infused With Herbs

It is very easy to make flavored ghee using the recipe above and infusing some Ayurvedic herbs or spices such as cloves, cardamom or mint

To infuse the herbs, add them to the butter at the start or at any point in the process that results in them being dissolved into the ghee. I have experimented with adding herbs at different stages and I found the infusion strength to be best when added right after the butter has melted (just beginning to bubble).

I would recommend a quarter teaspoon of herb for each pound of butter. When making clove or cardamom ghee, I use 6 to 8 cloves or cardamom pods to the butter and it tastes great.

Saffola - Good For You & For Your Health

Australian-Indian food manufacturing powerhouse – Sabi Foods who have brought you the likes of Pattu, Dawat and Ching’s Chinese products, have now teamed up with the makers of India’s most preferred cooking oil, Saffola, in a 50/50 partnership that will see Sabi and ROBE bring the deliciously healthy oil to Australia for the first time.

ROBE, which is an Indian Consortium, lead by Mr. Saxena, will be investing about $85M into building an integrated oilseed crushing and refinery plant with a full crushing capacity of 175,000 tonnes (Canola, Safflower, Cotton, Soyabean and Sunflower seeds) per year. ROBE will produce 65,000 tonnes per annum of refined vegetable oils for food manufacturing and food service/retail industry, as well as 105,000 tonnes per annum of vegetable protein meals for the poultry, dairy and animal feed industries. They plan to expand their capacity by 100 per cent and will produce 75 Million litres per annum of Bio-diesel at a later stage. Sabi Foods will officially market the oil in the Australian market and are excited to see Aussie-Indian consumers have the chance to make the healthier option. To ensure you’re be oil right, here are some facts about India’s favourite cooking oil:

What is Safflower Oil:


Safflower Oil is derived and created from the seeds of a plant known as the Safflower. Due to its ability to soak in excessive levels of moisture, it is a far more superior and resistant plant to the soybean, corn or canola crop. Safflowers are extremely adaptive to various circumstances and climates and can therefore be grown in a wide range of climates. The seeds tend to be bitter in flavour and too harsh for the human palette, however the natural oil inside the seeds are much lighter in flavour when extracted.

Safflower is one of the most flexible natural sources of oils, blending into any dish due to its subtle flavour. You can stir into your morning fruit smoothie for an extra kick or use it to bake your favourite Choc Chip Muffins!

What makes Safflower Oil better than any other on the market:

Safflower oil provides a far lower level of monounsaturated and saturated fat than other substitutes such as olive, corn or vegetable oil. It aids in maintaining a healthy body, keeping your cholesterol in check. In March 2011, Ohio State University USA found Safflower oil even reduced the risk of cardiovascular disease for patients suffering from Type 2 Diabetes when a regular dose of Safflower Oil was consumed.
It’s the ideal choice if you want a healthy heart and mind.

Why choose Saffola:

Saffola is the most versatile, delicious and flavoursome option, whether you’re sautéing up a gourmet feast for a dinner party of twenty or a simple home cooked meal for your family. From Indian to Asian to Italian, you’ll be able to use Saffola for all your culinary needs. Saffola Oil is committed to ensuring that their product is pesticide free, whether it be in the harvesting and processing of the crop or the storing of the oil.
Best of all, Saffola Oil is even Heart Tick Foundation approved so you know you’re making the healthy choice.

Where can I find Saffola Oil in Melbourne:

If you want to avoid a slippery situation, pop into any good Australian-Indian grocery store and search for Saffola Oil in the cooking oils aisle!