The resurgence of ghee in our lives

Have you noticed Bollywood actors like Rakul Preet Singh, Bhumi Pednekar, Kriti Sanon, Shilpa Shetty, Malaika Arora, and Janhvi Kapoor promoting ‘ghee coffee’? This trend is gaining attention among the new generation for its touted health benefits. Not only in India, but ghee (or ‘ghyu’ in Nepali) is also becoming popular in the Western world as well.

Ghee, once dismissed by the Western oil industry as unhealthy, is now being praised for its incredible nutritional and spiritual benefits. The oil industry had heavily promoted their unhealthy oils in the large South Asian market, leading to a campaign against ghee. Many of us believed them and switched to so-called ‘banaspati’ ghee and other oils made from seeds.

However, unlike ghee, many modern oils, like hydrogenated fats and seed oils, have been linked to health issues. These oils, often genetically modified and heavily processed, can contribute to inflammation, heart disease, and other health problems. They lack the nutritional profile of ghee and have been criticized for their negative impact on overall health.

For centuries, ghee has been an integral part of South Asian kitchens and Ayurvedic medicine. It’s time to reclaim and celebrate this ancient treasure that our ancestors valued so highly.

The International Society for Krishna Consciousness (ISKCON) has played a significant role in reviving the use of ghee within the framework of a sattvic diet, which promotes physical health and spiritual well-being.

Ghee, also known as clarified butter, boasts numerous health benefits. It is packed with healthy fats essential for brain health and hormone production. These fats provide quick energy and help absorb fat-soluble vitamins like A, D, E, and K. Ghee stimulates stomach acids, aiding digestion and nutrient absorption. Its composition makes it easy to digest and beneficial for gut health.

Being free from lactose and casein, It has been used in Ayurvedic medicine for its anti-inflammatory properties, helping reduce inflammation and promoting overall well-being.. When consumed in moderation, ghee can support heart health by increasing good cholesterol (HDL) levels. It has been used in Ayurvedic medicine for its anti-inflammatory properties, helping reduce inflammation and promoting overall well-being.

The butyrate in ghee supports gut health, crucial for a strong immune system, helping the body resist infections and diseases. Ghee’s moisturizing properties make it a favorite in traditional beauty treatments, keeping skin soft and supple and nourishing the hair.

In the past, Western experts told us that ghee was unhealthy, leading many to switch to hydrogenated fats and genetically modified oils. Now, those same experts have studied and realized the value of ghee. It’s ironic that after discarding our traditions for so-called modern alternatives, we are now being advised to return to what we once knew.

It’s easy to make ghee at home. It can be done using fresh cream or high-quality butter. If you want to use fresh cream, you can use cream bought directly from the supermarket or collect it from the top of boiled milk over several days. If you are using butter, I recommend you use unsalted butter.

Using a hand whisk, electric mixer, or traditional churner, churn the cream until it separates into butter and buttermilk. Rinse the butter under cold water to remove any remaining buttermilk. Place the butter in a heavy-bottomed saucepan. Turn the heat to medium to melt the butter. Once melted, reduce the heat to low.

Let the butter simmer. It will start to bubble and foam. The milk solids will begin to separate and sink to the bottom, while the clarified butter (ghee) rises to the top. This process takes about 15-25 minutes. Stir occasionally to prevent the milk solids from sticking to the bottom of the pan and burning. As the butter continues to simmer, it will turn a golden color and develop a nutty aroma. Be careful not to let it burn. The ghee is ready when the milk solids at the bottom have turned golden brown.

Remove the saucepan from the heat and let it cool for a few minutes. Then, strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry glass jar to remove the milk solids. Let the ghee cool to room temperature before sealing the jar. Store it in a cool, dark place. Ghee can be kept at room temperature for several months, or you can refrigerate it for longer shelf life.

The wisdom of our ancestors teaches us that ghee is not just a cooking ingredient but a symbol of health, spirituality, and cultural heritage. It’s time we embrace and celebrate ghee—not because Westerners now endorse it, but because it’s a part of our rich tradition that has stood the test of time.

The author is a UK-based R&D chef