How to Make Your Own Ghee (Recipe)

Today I’m going to share with you how to make your very own supply of “liquid gold” – aka – Ghee.

What is Ghee?

Ghee, also commonly referred to as clarified butter, is a dietary source of fat that’s traditionally used in Indian cooking. It’s also used as a medicinal and healing food in Ayurvedic medicine, where it’s known as ghrita.

Ghee is essentially butter with the water and milk solids removed, that also has a rich, nutty, and caramel-like flavour and smell that distinguishes it from butter.

It’s almost like butter upgraded.

Don’t get me wrong – I still love butter! But apart from its caramelized appeal, ghee also has a few other notable and unique advantages that set it apart from butter.

Benefits of Ghee vs Regular Butter

Ghee shares a similar nutrient profile with butter, although it’s slightly more concentrated in fat – since the milk solids and water are removed.

Ghee has the distinct advantage over butter in two key areas:

1) It contains zero to nominal amounts of the milk protein casein and milk sugar lactose. For people who have sensitivities or intolerances to these components of dairy, ghee is the clear choice.

2) It has a higher smoke point than butter, and is shelf-stable. Ghee has a smoke point of 485°F (250°C), which is substantially higher than butter’s smoke point of 350°F (175°C), so it’s more suitable for higher temperature cooking without oxidizing and creating toxic by-products. Furthermore, it can sit on the shelf for at least a month (if not longer) in an airtight jar, and stores much longer in the refrigerator.

Similarly to butter, ghee tastes great over roasted veggies, potatoes, spread on toast, or atop any grain dish. Basically you can use ghee in place of oil for almost any of your cooking needs, including stir-fried and sautéed dishes.

(Side note: I also recently used it in place of coconut oil in my chocolate bark recipe that literally made it taste like a Skor Bar – a favorite as a kid!)

Homemade Ghee vs Store-bought

You can find ghee in most health food stores and specialty food stores and/or sections of the grocery store, however, there are a few factors to keep in mind before purchasing.

1) Price. Good quality ghee can be quite expensive to buy and by comparison is much less expensive to make at home yourself, especially when you also factor in quantity.

2) Quality. Lower-priced ghee usually isn’t made with high quality organic, and/or grass-fed butter, so it won’t be as nutrient-rich and may contain pesticides and other residues. Lower quality ghee can also contain additives like flavouring or colours. Always check the label and be sure that the only ingredient listed is butter!

Homemade Ghee Recipe

Once you make your own homemade ghee for the first time and realize how easy it is to prepare, you’ll likely kick yourself for not having made it sooner (*slowly raising my hand over here*).

Note: When it comes to quantity you can start with one or two pounds of butter, or however big of a slab you already have on hand. Case in point, this last time I made it I only used about 1/2 a pound of butter since that’s what I had on-hand and it made the exact amount you see in the image above. Usually though I’ll make about one pound at a time.

Here’s what you’ll need:

  • A small to medium saucepan (depending on quantity you’re making)
  • A large spoon for stirring
  • A fine meshed sieve
  • Several layers of cheese cloth (a nut milk bag works too!) to line the sieve
  • A large bowel or measuring cup (one with a poring sprout can make things easier especially if you’re making a larger amount. The rebel in me always just uses a bowl, mind you I don’t own a measuring cup with a sprout)
  • 1 -2 glass jars with lids for storing your ghee

 Ingredients:

  • High quality, unsalted butter (ideally organic and/or grass-fed). You can make as much as you want but I suggest starting with half a pound or 1 pound your first time in case you burn it – not hard to do!

Instructions:

The whole cooking process takes about 10-15 minutes.

  1. Cut butter into small cubes. This allows for the butter to melt faster and more evenly.
  2. Melt butter over medium heat and once it starts to foam and bubble reduce the heat to low.
  3. Gently stir it from time to time as it goes through this foaming and bubbling process. This process will eventually almost slow down to a simmer and you’ll notice that the foam becomes thinner while the bubbles actually get bigger and clearer.
  4. Soon you’ll notice the milk solids start to curdle and separate from the liquid. Scrape the sides and bottom of the pan to prevent the solids from sticking and to encourage them to sink to the bottom. Notice your butter taking on a more golden colour. Keep stirring and scraping the bottom of the pan to ensure that the milk solids don’t burn (important!)
  5. Eventually the butter will start to foam for a second time (like it did in step #2). This is your indication that the ghee is ready and should be removed from the heat. At this point you may want to let it sit for a few minutes and let the foam settle.
  6. Next, line your sieve with the cheese cloth (or nut bag!) and set over a large bowel or measuring cup.
  7. Pour your ghee in. You’ll notice little reddish-brown milk solids left behind. You can discard these solids but if you’re curious feel free to taste them. Apparently some people use them to make sweets.
  8. Transfer your filtered ghee into a glass jar. Notice its beautiful gold colour and delicious caramel aroma!
  9. Let it cool and set at room temperature. It will eventually turn into a solid, creamier consistency that you can easily spoon out or spread. If you store it in the fridge it will harden.

If you’re buying store-bought ghee you might notice on the jar that it says it’s shelf stable for 2-3 months.

I tend to error on the side of caution when making it myself. I usually let it sit on the counter for 2-3 weeks max before transferring to the fridge – just to be safe. Many other websites reference one month, so that may be a safe bet as well.

There you have it – the perfect staple to add to your repertoire!

As always, I love hearing from you. Have you ever made ghee before? Do you have any tips for using it? Share your thoughts in the comment below!

Heal Your Gut in 5 Steps (Part 5 of 5)

Note from Elaine: This is the final part of our 5-part series on Gut Health

You can access Part 1, Part 2, Part 3, and Part 4 via the links below.

Part 1: http://www.elainebrisebois.com/healyourgut-part1/

Part 2: http://www.elainebrisebois.com/healyourgut-part2/

Part 3: http://www.elainebrisebois.com/healyourgut-part3/

Part 4: http://www.elainebrisebois.com/healyourgut-part4/

We’ve made it all the way to the final part of the series! If you’re still here with me please know that I humbly salute you for sticking around right until the end.

I realize this is a lot of information to cover, but given how many people I consult with who struggle with digestive problems (not to mention the population at large), I believe this information is critical to understand.

Moving on to step-5 of the protocol…

Step #5: Rebalance

Admittedly, this final step of the series is often the most overlooked in favor for the other parts – namely the diet and supplements aspect.

Truthfully though, you can be following the perfect diet and supplement regime and still have digestive problems if you don’t take into consideration this final point. In other words, don’t discount it for being too easy (it’s not), or something to put off until later.

You might recall from part 3 that our gut is home to our enteric nervous system, commonly referred to as our “second brain” – the part of our nervous system that controls our gastrointestinal tract.

Our brain and gut are connected by an extensive network of neurons (nerve cells) and a “highway” of neurotransmitters and hormones. This highway is known as our “gut-brain-axis” and it continually provides feedback about how hungry we are, whether we’ve eaten something disagreeable, or whether or not we’re feeling anxious or stressed.

Those butterflies you get in your stomach before a big presentation that perhaps have you running for the bathroom? That’s your gut responding to your emotional state!

Re-balance refers to all of those other lifestyle factors that impact our gut health, such as proper stress management, daily physical activity, and getting adequate sleep.

You know, all of those things that you know are important but don’t always happen because “life” gets in the way.

Deep breathing, yoga, meditation, positive affirmations, getting outside in nature, spending time with loved ones, and making time for play can all influence the release of hormones and neurotransmitters that help us to relax and reduce the effects of stress in our lives, positively affecting our gut health and our bodies at large.

I’m not saying that you have to drastically overhaul your lifestyle overnight, but consider the small changes you can create in your daily routine that ensure you’re not neglecting this area.

Perhaps it’s starting with just a few small tweaks such as:

  • Switching your cellphone into airplane mode at 9 pm to ensure a restful sleep
  • Creating a morning routine that allows you to start your day off relaxed rather than frenzied and rushed, and actually makes you excited to get out of bed (yes, it’s possible!)
  • Listening to an inspiring podcast on your morning commute to help alleviate the frustration of traffic or a jammed-packed train or subway car
  • Going for a walk outside on your lunch break or before dinner to decompress from work
  • Scheduling a weekly yoga class or massage
  • Limiting television/Netflix time to the weekend so you free up time
  • Making regular dates to connect with family and friends

Keep in mind: Progress, not perfection.

There you have it! I hope you enjoyed this series on Gut Health. If you ever feel you could use some help or guidance putting all 5 of these steps into practice in your own life, I invite you to consider one of my 1-on-1 nutrition programs.

Much love,

Elaine

 

References:

The Good Gut: Taking Control of Your Weight, Your Mood and Your Long-Term Health, by Justin Sonnenburg and Erica Sonnenburg, PhDs.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4367209/

Heal Your Gut in 5 Steps (Part 4 of 5)

Special Note: This is the fourth part of a 5-part series on Gut Health.

I’ve included the link for Part 1, Part 2, and Part 3 below, and I suggest reading those first before jumping into this 4th step.

Part 1: http://www.elainebrisebois.com/healyourgut-part1/

Part 2: http://www.elainebrisebois.com/healyourgut-part2/

Part 3: http://www.elainebrisebois.com/healyourgut-part3/

Step #4: Repair

The fourth part of the 5-step protocol involves repairing and nourishing the gut lining through the use of select nutrients, herbs, and functional foods.

Recall, I already discussed antimicrobial, digestive aids, and probiotics/fermented foods in the previous steps so I won’t be mentioning them again here.

Furthermore, be absolutely sure to address (at the very least) step 1 and step 2 before implementing step 4, otherwise you won’t be getting to the root of your digestive problems.

When it comes to gut repair there are many great supplements on the market that you could potentially use. When I work with my clients I like to make things as simple as possible and we always begin with a gut healing diet first before introducing any gut repair supplements. Once the diet is in place, then I’ll introduce supplements as needed.

Below I’ve listed some of my top choices for gut healing.

Many of the supplements can be found in combination via targeted gut healing formulas available on the market. I suggest consulting with a natural health practitioner or nutritionist who specializes in this area to find the appropriate formula and dosages best suited for you.

Gut Healing Supplements

L-Glutamine
A building block of protein, l-Glutamine is the most abundant amino acid in the body. It’s considered “conditionally” essential because although our body can produce it naturally, during times of stress it’s required in greater amounts. It also happens to be the primary fuel source for the cells of the gut, and when taken therapeutically can help maintain the integrity of the gut wall, or “heal and seal” the lining. If you’re buying it on its own, I suggest getting the powder over capsule form since it’s easier to get a therapeutic amount without having to swallow a handful of capsules.

Demulcent Herbs: Slippery Elm, Marshmallow Root, and Deglycyrrhized Licorice (DGL)
These herbs are all mucilaginous which means they produce a slimy substance that coats, soothes and protects the lining of the GI tract. They can be particularly helpful for calming inflammation and soothing digestive discomforts. These herbs can be taken in powder, tea, capsules, and lozenge form. Foods high in mucilage that you can add to your diet include: flax seeds, chia seeds, and okra.

Zinc Carnosine
A unique combination of the essential mineral zinc, well known for its antioxidant and immune support role, but also its critical involvement in tissue repair. When bound to the dipeptide carnosine, it’s been shown to protect and stabilize the mucosal lining of the gastrointestinal tract, support healthy gastric microbial balance, and relieve gastric discomforts such as heartburn, bloating, nausea, and stomach upset.

Hydrolyzed Collagen Powder
The main structural protein in connective tissue, collagen is abundant in cartilage, tendons, ligaments, marrow, and bone. When collagen is cooked it becomes what we know as gelatin. Collagen and gelatin have similar healing properties and both are rich in amino acids (particularly glycine and proline) that help to rebuild the intestinal wall. You can supplement with both through good quality grass-fed sources. I personally like the collagen powder over gelatin powder since it’s cold and hot soluble, and can be easily added to a smoothie or a warm drink without it clumping up. The gelatin powder is better for recipes where you want that “Jello effect”. You can also consume gelatin through nourishing, homemade bone broths.

Other gut-healing options include:

  • NAG (N-acetyl glucosamine)
  • Omega-3 fatty acids (particularly those found in fish and the algae they feed on)
  • Quercetin
  • Turmeric (and Curcumin)
  • Colostrum
  • Gamma Oryzanol
  • Vitamins A, C, E

As I mentioned above, you can find many of these compounds in various “gut healing” formulas on the market, although some, such as omega-3 oils for example, would be best taken as a stand-alone product.

Stay tuned later this week for part 5—the final installment in this series!

Heal Your Gut in 5 Steps (Part 3 of 5)

Special Note: This is the third part of a 5-part series on Gut Health.

I’ve included the link for Part 1 and Part 2 below, and I suggest reading those posts first before jumping into Part 3.

 Part 1: http://www.elainebrisebois.com/healyourgut-part1/

Part 2: http://www.elainebrisebois.com/healyourgut-part2/

Step #3: Reinoculate

Imagine a beautiful, lush garden growing in your backyard…or maybe on your balcony if you’re a city gal like me.

(Go with it for a second)

This garden is home to a diverse range of exotic plants and colorful flowers, all with a uniqueness of their own.

You planted the seeds and lovingly tended to its needs, paying special attention to ensure hospitable conditions for its nourishment and growth. As a result, you’ve watched it flourish to the beautiful garden it is today.

Now imagine a garden in your gut, but instead of plants and flowers, it’s made up of trillions of microbes containing at least 1000 different known species.

Welcome to your gut microbiome, also commonly referred to as your gut microflora.

It’s interesting to note that these bugs actually out number our cells 10 to 1, so it’s not unfair to say that we’re actually more microbe than we are human!

But before you get squeamish at the thought of trillions of bugs crawling around your insides, know that the majority of these microbes are actually harmless, and in fact, many benefit our health in a number of ways.

These healthy microbes are referred to as probiotics—which literally translates to “pro-life”.

Consider them the cheerleaders and support system of your gut, working on your behalf to crowd out pathogenic microorganisms and break down harmful toxins.

Health Benefits Include

  • Enhancing our immune system and making us more resistant to infection (Note: improved immune system function can reduce symptoms related to food allergies, eczema, arthritis, and many other conditions)
  • Assisting in digestion and better absorption of nutrients
  • Synthesizing important vitamins such as some of the B Vitamins and Vitamin K (necessary for utilization of calcium and blood coagulation)
  • Producing protective substances such as short-chain fatty acids that support colon health
  • Helping to correct diarrhea and constipation associated with infection or certain gut disorders like Irritable Bowel Syndrome (IBS)

Another exciting and growing area of research is the effect of probiotics on our mental health. Our gut is home to our enteric nervous system, lovingly referred to as our “second brain”, and this includes our gut microbiome. There’s growing evidence that suggests our gut microbes actually talk to our brain through our hypothalamus-pituitary-adrenal (HPA) axis, a feedback loop that regulates mood, stress, digestion, immune function, and more.

Really though this is just the tip of the iceberg when it comes to the potential health effects of probiotics!

Modern Day Dilemma

Here’s the problem though. Most people living in this day and age don’t have a gut microbiome that’s flourishing with an ideal ratio of healthy microbes.

This is because our gut flora is extremely delicate and very easily disrupted by our environment, food choices, sugar, alcohol, medications (notably antibiotics and birth control pills), and stress.

Probiotics: Food and Supplementation

The two most common ways to introduce more probiotics to your gut is through diet and supplementation.

Eating foods that are naturally rich in probiotics is the easiest method. These include foods that are cultured or fermented and contain “live” or “active” bacteria. Many of these foods are ones that our ancestors regularly consumed, but over the years fell out of fashion in favor of quicker food preparation methods. With that said, many of these foods have made a comeback in recent years and are more readily available in the marketplace, so you don’t necessarily have to prepare them from scratch yourself.

Some of these foods include:

  • Sauerkraut
  • Kimchi
  • Pickles
  • Kvass
  • Kombucha
  • Miso
  • Natto
  • Kefir (plain, unsweetened)
  • Yogurt (plain, unsweetened)

While these foods make a great addition to your diet, the best way to get a therapeutic amount of probiotics to your gut is through a good quality supplement—particularly if you’ve been ill, fighting an infection, and/or on antibiotics.

When it comes to purchasing a quality supplement it can be a bit overwhelming as there are many different types on the market.

Here’s a few pointers:

  • Not all probiotics are created equal. Choose one from a trusted brand that uses clinically tested strains.
  • Probiotics are classified by genus, species and strain. For example: Lactobacillus acidophilus La-14. In this case Lactobacillus is the genus, acidophilus is the species, and La-14 is the specific strain.
  • The most common genera used in supplements are Lactobacillus and Bifidbacterium with each containing many different species and strains, although there are other genera. One notable mention is a probiotic called Saccharomyces Boulardii, a non-pathogenic yeast that exerts a probiotic effect in the body, and is clinically effective in the treatment of gastrointestinal orders such of antibiotic-associated diarrhea and traveller’s diarrhea.
  • Not all species have the same health benefits, and will be dependent on individual strain.
  • Potency is measured in CFUs, which stands for Colonizing Forming Units.
  • Higher potency doesn’t always equate to better or more effective—more importantly are the individual strains being used.
  • Are the strains resistant to stomach acid and bile? In other words, can they survive the journey down to the gut where they exert their beneficial effect?

As I mentioned, there are a lot of different formulas on the market. Some of them include many different strains, while others include just a few key ones. Some formulas are great for everyday health maintenance and some are actually formulated to prevent or treat specific conditions such as symptoms associated with IBS or traveller’s diarrhea.

And because each of our gut microbiomes is so unique, a supplement that works great for somebody else might not be the best one for you. You might find one product that serves you well for a while, and then switch to a different one to introduce other strains into your gut. I actually encourage experimenting with different products!

A Word on Prebiotics

Prebiotics are fermentable fibres that are essentially fuel for the healthy microbes in your gut, and help them flourish—kind of like the fertilizer you add to your garden to make it grow! Oftentimes they’re added to a probiotic formula in the form of fructooligosaccharides (FOS) or inulin. You’ll see them listed on the label.

You can also get prebiotics through your diet. Rich sources include raw foods such as garlic and onions, leeks, dandelion greens, Jerusalem artichokes, chicory root, and under-ripe bananas.

One word of caution. Some people with certain gut issues such as Irritable Bowel Syndrome (IBS) can actually find that prebiotics make their symptoms worse (i.e. gas, bloating). If this is the case for you, you might want to consider a supplement that is free from these added prebiotics, or work your way up slowly either through your diet or through supplementation.

Stay tuned for Part 4 and 5 coming next week!

 

Articles Referenced

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2006.02963.x/full

http://www.johnshopkinshealthreview.com/issues/fall-winter-2015/articles/the-garden-in-your-gut

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3296087/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/