A question I get asked quite often is what is Ghee Butter?
Ghee is clarified butter meaning that it has been simmered at low heat to separate the liquid milk fats and solids. This means that you are essentially removing most lactose and casein from your butter. Those with lactose intolerance or dairy allergies can then *usually* enjoy it without issue. I would say that it is nearly impossible to remove all of it. So for those with a severe allergy to cows lactose or casein I would choose an alternative. It also provides the butter with a rich nutty flavour. You can buy it in most grocery stores or make your own. Making your own is really easy and more cost effective!
To make Ghee I recommend using butter from a grass fed Cow or Goat. Place it into a small saucepan and start to slowly simmer on low heat. The full process takes about 1 - 1.5 hours. The milk solids will sink to the bottom and foam will rise to the top. Skim off the foam and discard. With a shallow spoon you can scoop out the golden brown Ghee and place it into a stainless steel or glass dish. Be careful not to scoop up the milky liquid at the bottom. Because most of the water has been removed Ghee is more shelf stable than butter. You can easily leave it on your counter longer than you would butter. It can also be left in the refrigerator.
Ghee is great for high temperature cooking, using on roast or steamed vegetables, and can be used as a healthy fat for children. I don't typically recommend to introduce dairy products to babies until after 1 year of age however you can introduce Ghee as early as 9 months.
Ghee contains Butyric acid which is a short chain fatty acid. Butyric acid reduces inflammation, repairs the intestines mucosal wall, and provides lubrication to the colon. Some research suggests it is beneficial for IBS, Crohn's disease, and reducing risk of Colon Cancer.