Ghee - or clarified butter - has been making headlines recently, and for all the right reasons.
This traditional Indian alternative to butter or cooking oil has been linked to a variety of health benefits. Last year, scientists from the National Dairy Research Institute (NRDI) reported in the Indian Journal of Medical Research that dairy ghee could help ward off cancer. The clarified butter has an abundance of enzymes responsible for the detoxification of some cancer-causing substances within the body and reduces the risk of active carcinogens.
Ghee is also good for our heart health as it improves blood HDL levels, making it a perfect cooking alternative for anyone suffering from high cholesterol.
When it comes to cooking with ghee, it’s very similar to using oil or butter. However, as ghee is made by removing the milk solids from normal butter, it has a higher burning point (making it ideal for frying) and it has a much nuttier flavour than what you would expect from an oil.
Although you can purchase pre-prepared ghee from supermarkets and health food stores, it is really simple to make at home. Just follow our simple steps below to make your own batch. Once made, store it in a jar in the refrigerator and it will be ready for any dish - it’s particularly good for any Indian meat dish - you whip up this week.
How to make ghee:
1. Melt 500g of cubed unsalted butter in a pan, stirring continuously until it comes to a boil.
2. Leave it to simmer for about 30 minutes.
3. The butter will have separated into an oil and dairy solids (that usually forms a scum on the top).
4. While it is still warm, strain the melted butter through a fine sieve or through a muslin cloth to separate the dairy solids from the oil.
5. Pour the oil into a container or jar and allow to cool completely - this could take 2 - 3 hours.
Your homemade ghee, if refrigerated, should keep for about six months.
18 Dec 2018
Do you think you may look into selling ghee that is made from cultured milk as is the traditional ayurvedic way? The manufacturing process and methods that you currently have in place are great but this one extra step would be the crowning glory of your ghee I feel. I would be so happy to hear it! Love your products.
Thanks for your message.Ghee is made from milk, and cultured ghee is made from yogurt. During the culturing/fermentation process of milk or cream, lactose is converted into lactic acid. This makes for a much more digestible product. In the normal process of making ghee, the lactose is removed when the milk solids are separated from the fat. This means that normal non-cultured ghee does not usually cause a problem with lactose intolerance.We hope this is helpful for you.Best Wishes,Fushi Team
Thanks for your message.Our Ghee is “cooked” slowly for 6 – 8 hours meaning the milk solids and impurities have been removed. Pure Ghee butter has immense healing benefits as it contains a balance of easy to digest fatty acids essential for healthy nerves and cells. Also, known for it anti-inflammatory properties. It is made with artisan butter and cream produced fresh daily from free range “grass fed cows.”I hope this is helpful for you.Best Wishes,Fushi Team
Hi Lin, Fushi's pomegranate seed oil is a non-standardised, unrefined and natural oil. Each batch varies and displays a set of unique characteristics. This is simply down to our oils never being refined, deodorized or filtered.However, you will still be getting the same great quality and benefits from the oil.
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