~As I mentioned in my Thrive Market post, I had no idea what ghee was until it arrived at my house a few days ago. It’s actually a form of clarified butter that’s as nutritionally rich like coconut oil. During the boiling process, the milk fats are removed which makes it more digestible to those with a lactose intolerance. When I opened the jar I was surprised how solid it was. I scrapped about a teaspoonful into a pan with mushrooms, eggs and cheese to create a quick and easy omelette.
As the ghee melted in the pan a wonderfully smoky and subtle nutty aroma filled the air. Oh man, this is gonna taste awesome! And boy did it. I almost couldn’t believe that it was butter but not butter, my mind was blown. What else is mind blowing is the amazing nutritional and health benefits ghee possesses. One of its main features being its aid in digestive health. I already mentioned that ghee doesn’t have the milk solids like traditional butter would, making it more friendly to those lactose intolerant folks. But it also a rich source of butyric acid, a fatty acid that acts on your intestinal bacteria and converts them into energy to support a healthy digestive tract. And speaking of digestion health, ghee enemas have been used for centuries by Ayurveda physicians to treat conditions of the bowel such as Crohn’s disease and ulcerative colitis. As beneficial as that may sound, I’m trying to get a creepy mental image out of my head…
After being temporarily grossed out, let’s get back on track shall we? Unlike its new age dairy subsidiary, ghee lasts a whole heck of a lot longer than butter. In fact, it doesn’t require refrigeration, which I thought was super weird and still think so. It can keep up to 2-3 months if stored in a dark place like a pantry.
I’m relieved this impulse buy turned out for the best, otherwise I don’t know what I would have done. Things have a funny way of working out in our favor, or in this case, flavor *ba dum tss*