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Homemade Ghee for detoxification

Ghee, sometimes also spelled ghi, originates in India, but this healthy food made of butter is eaten in several oriental cuisines in hot areas. India, Pakistan and Bangladesh are very hot countries, and butter made of cow’s milk can be stored only if the butter is cooked on low heat until the substances responsible for spoiling the butter evaporate.


Ghee is very healthy because it has a detoxifying effect, and it plays an important role in nurturing cells, as it replaces necessary elements needed for the optimal functioning of the cells. Last but not least, ghee is an excellent flavoring agent.

Ghee contains easily digestible saturated fats, approximately 27% unsaturated fats and 4-5% polyunsaturated fats. This combination of fats is probably the healthiest possible, and the body can absorb and use about 96% of the nutritive compounds in ghee.

  • To make ghee, you will need about 1-2 kg of butter; you don’t need to worry about making a large quantity, as ghee will keep for years. You need a lot of patience, as you need to cook the butter for a long time in a thick walled pot, on low heat, stirring the butter from time to time so it doesn’t burn.
  • After the cooking is done, about ¾ of the original amount of butter will be left. During the cooking, as the water evaporates, most of the proteins will condense on the wall of the pot, and the milk sugar turns into caramel. The caramel will make the ghee slightly yellowish, and it will confer a slight nut-like taste to it.
  • After about two hours of cooking, the butter will stop bubbling, and this will be the sign that the ghee is ready. At this point, pour the ghee into a heat resistant container, making sure that the dregs at the bottom of the pan don’t stir up. You may also strain the paste.
  • The ghee is very soft at room temperature, but it turns hard in the fridge. Interestingly, the more time it is stored, the more nutritious it will become.