MAKING CLARIFIED BUTTER (GHEE) for WEEK SIX of #sixweekhealth challenge

Ghee is a type of fat made by heating butter — ideally grass-fed butter — to boost its natural nutrient profile and flavor, to remove the milk solids and water. Ghee is full of fat-soluble vitamins and healthy fatty acids.
Ghee has many benefits such as: I want to give you the recipe of one of the healthiest types of butter for #sixweekhealth challenge hosted by Coach Ben @healthsquared and beautiful @sweetsssj .

• has a higher smoke point than butter, which means that it can be heated to a higher temperature without the risk of oxidizing and forming harmful free radicals,
• by removing the milk solids from the final product, ghee becomes free of casein and lactose
• it’s loaded by butyrate, or butyric acid, is a short-chain fatty acid that plays a central role in gut health
• ghee contains nearly double the amount of short- and medium-chain fatty acids as butter.
  Ghee is widely available at most grocery stores and health shops and can typically be found in the ethnic food section.
  You can also easily purchase ghee online from many major retailers or even try your hand at making ghee at home.
  Be sure to look for grass-fed, organic ghee whenever possible to ensure you’re getting the maximum amount of nutrients without extra added ingredients.
  It’s very easy to make ghee at home. It’s very important that you choose a high-quality, unsalted butter coming from pasture-raised and grass-fed cows.
  Items needed:

• 1 pound or more of butter;
• A heavy bottomed pot;
• A large wooden or stainless spoon;
• A fine mesh strainer;
• Pieces of cheese cloth or paper towel;
• A glass jar.

1. Place one pound of butter into a deep skillet over medium-low heat and watch it melt slowly. Stir with a long-handled spoon and maintain a simmer.
   
2. Make low heat. Continue to simmer, stirring occasionally, for 40-50 minutes until the milk proteins have separated from the gold liquid. There will be white foam on the top and some bits of milk fats on the bottom of the pan. Gently skim the foam off with the mesh skimmer and discard. Now, the milk fats on the bottom of the pan will continue to brown. Again, this is a good thing — this is where the distinctive nutty flavor comes from.
   
3. Allow it to simmer until it becomes golden brown but not burnt. Keep a watchful eye because at this stage the ghee can quickly burn. Remove from heat and allow to cool to room temperature. Place several layers of cheesecloth and slowly pour the butter into the jar. The result? A beautiful golden clarified butter that is liquid gold.
   
4. While it will firm up a bit at room temperature, keep in the refrigerator if you desire a spreadable ghee. Ghee will remain fresh at room temperature for several weeks when sealed properly and can last months in the refrigerator. Because fats tend to absorb other flavors, it’s essential that ghee is kept properly sealed, whether in the refrigerator or on the counter.
   
   Ghee is a very versatile ingredient, and there are a multitude of potential ghee uses. In fact, it can be used in place of just about any other cooking oil or fat. For sandwiches 🥪, for frying and stewing 🍳 , as an ingredient for pancakes 🥞, and many others:
   
   
   
   I wish all of you to have a beautiful weekend 😁