What Is Ghee and How Do You Use It?

Something that makes many people happy when they’re making the transition to a real food lifestyle is the fact that it involves bacon and butter. Bacon and butter from good sources have many benefits and most people love the taste of each. We particularly love a sweet basil butter or bone marrow butter. Butter’s cousin, ghee, is another ingredient often used in real food; but many people wonder, “What is ghee, and how do you use it?” This video answers just that. Learn what in the world ghee is, its benefits, and how you can use it in your cooking for added health and good fat benefits.

Have you ever cooked with ghee?

“One question that we get all the time is what is ghee and how do you use it and what’s the difference between ghee and butter? Well, what I’m holding in my hands right now are two grass-fed products which is very, very important. This is how you’re going to have access to all the fine stuff that’s available. Butyrate is what’s in butter and butyrate is known to help brain function. How do you like that? It’s a good fat. It’s not a bad fat so don’t ever eat margarine. Let me just say that right from the top. Don’t ever eat margarine.

The other thing I say is make sure on your grass-fed butter, and Kerrygold is a fabulous brand, that you go with the unsalted. I’m holding the salted right now and it’s okay, it’s fantastic but mostly, 90% of the time, I use unsalted butter and the reason being is that I like to control how much salt I’m adding and what kind of salt I’m adding. So, really, go with an unsalted brand of grass-fed butter and Kerrygold is one of the best and you can find it everywhere. This one came from Costco.

The other thing is ghee. What is ghee? Ghee is basically clarified butter. Ghee is the Indian term for clarified butter and what has happened in a ghee is that it has been melted on a low heat very slowly and the dairy, the milk solids have been taken off, most notably is the casein and most people who have real serious dairy allergies are allergic to the casein. So, when you have this, you’ve just basically got butter oil and believe it or not, the smoke point for ghee is higher than the smoke point for coconut oil. So, 400 degrees is the smoke point for ghee so you can do some high-heat cooking from that as opposed to butter which is about 275.”