Rediscovering the Golden Elixir: The Resurgence of Ghee in Modern Diets and Its Ancient Roots

Westerners Once Warned Us Against Ghee, Now They Praise It: Rediscovering the Golden Elixir

Ghee, once dismissed by Westerners as unhealthy, is now being lauded for its incredible benefits, both nutritional and spiritual. For centuries, ghee has been an integral part of south Asian kitchen and Ayurvedic medicine. It’s time to reclaim and celebrate this ancient treasure that our ancestors knew so well.

The Role of ISKCON in Promoting Ghee

The International Society for Krishna Consciousness (ISKCON) has been instrumental in reviving the use of ghee within the framework of a Sattvic diet, which is aimed at promoting physical health and spiritual well-being. Here’s how ISKCON has contributed:

Spiritual and Health Benefits: ISKCON emphasizes that a Sattvic diet, rich in ghee, promotes mental clarity and tranquility, aiding meditation and spiritual growth. Ghee is considered pure and Sattvic, making it a perfect fit for this diet.

Traditional Recipes and Practices: In ISKCON temples and communities, traditional Vedic recipes using ghee are still followed. These recipes are nutritious and respect the principles of Ahimsa (non-violence), valuing all forms of life.

Cultural Preservation: By promoting ghee, ISKCON helps preserve ancient Indian culinary traditions. Ghee has been a staple in Indian kitchens for centuries, revered for its health benefits and spiritual significance.

Community Practices: Ghee is commonly used in preparing Prasad, food offered to deities and shared with devotees, reinforcing its importance in spiritual and communal contexts.

Educational Outreach: ISKCON educates people about the nutritional and spiritual benefits of ghee, encouraging a return to traditional diets through programs and seminars.

Health Benefits of Pure Ghee

Ghee, also known as clarified butter, boasts numerous health benefits:

Rich in Healthy Fats: Ghee is packed with healthy fats essential for brain health and hormone production. These fats provide quick energy and help absorb fat-soluble vitamins like A, D, E, and K.

Boosts Digestion: Ghee stimulates stomach acids, aiding digestion and nutrient absorption. Its composition makes it easy to digest and beneficial for gut health.

Lactose-Free: Being free from lactose and casein, ghee is suitable for those with lactose intolerance or dairy allergies.

Promotes Heart Health: When consumed in moderation, ghee can support heart health by increasing good cholesterol (HDL) levels.

Anti-Inflammatory Properties: Ghee has been used in Ayurvedic medicine for its anti-inflammatory properties, helping reduce inflammation and promoting overall well-being.

Enhances Immunity: The butyrate in ghee supports gut health, crucial for a strong immune system, helping the body resist infections and diseases.

Good for Skin and Hair: Ghee’s moisturizing properties make it a favorite in traditional beauty treatments, keeping skin soft and supple and nourishing the hair.

Reclaiming Our Heritage

In the past, we were told by Western experts that ghee was unhealthy and we switched to hydrogenated fats and genetically modified oils. Now, those same Western experts have studied and realized the value of ghee. It’s ironic that after discarding our traditions for so-called modern alternatives, we’re being advised to return to what we once knew.

Making Ghee at Home

Making ghee at home is simple and can be done using fresh cream or high-quality butter. Here’s how:

Using Fresh Cream

Ingredients:

Fresh cream from the supermarket

Equipment:

Heavy-bottomed saucepan

Spoon or ladle

Fine mesh strainer or cheesecloth

Glass jar for storage

Instructions:

Prepare the Cream:

Collect fresh cream in a bowl. You can use cream directly from the supermarket or collect it from the top of boiled milk over several days.

Churn the Cream:

Use a hand whisk, electric mixer, or traditional churner to churn the cream until it separates into butter and buttermilk.

Rinse the butter under cold water to remove any remaining buttermilk, which helps in making pure ghee.

Heat the Butter:

Place the butter in a heavy-bottomed saucepan. Turn the heat to medium to melt the butter. Once melted, reduce the heat to low.

Simmer:

Let the butter simmer. It will start to bubble and foam. The milk solids will begin to separate and sink to the bottom, while the clarified butter (ghee) rises to the top. This process takes about 15-25 minutes.

Stir occasionally to prevent the milk solids from sticking to the bottom of the pan and burning.

Monitor the Color and Aroma:

- As the butter continues to simmer, it will turn a golden color and develop a nutty aroma. Be careful not to let it burn. The ghee is ready when the milk solids at the bottom have turned golden brown.

Strain the Ghee:

Remove the saucepan from the heat and let it cool for a few minutes. Then, strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry glass jar to remove the milk solids.

Cool and Store:

Let the ghee cool to room temperature before sealing the jar. Store it in a cool, dark place. Ghee can be kept at room temperature for several months, or you can refrigerate it for longer shelf life.

Using Butter

Ingredients:

Unsalted butter (preferably organic and grass-fed)

Equipment:

Heavy-bottomed saucepan

Spoon or ladle

Fine mesh strainer or cheesecloth

Glass jar for storage

Instructions:

Prepare the Butter:

Start with unsalted butter. The amount depends on how much ghee you want to make.

Heat the Butter:

Place the butter in a heavy-bottomed saucepan. Turn the heat to medium to melt the butter. Once melted, reduce the heat to low.

Simmer:

Let the butter simmer. It will start to bubble and foam. The milk solids will begin to separate and sink to the bottom, while the clarified butter (ghee) rises to the top. This process takes about 15-25 minutes.

Stir occasionally to prevent the milk solids from sticking to the bottom of the pan and burning.

Monitor the Color and Aroma:

As the butter continues to simmer, it will turn a golden color and develop a nutty aroma. Be careful not to let it burn. The ghee is ready when the milk solids at the bottom have turned golden brown.

Strain the Ghee:

Remove the saucepan from the heat and let it cool for a few minutes. Then, strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry glass jar to remove the milk solids..

Cool and Store:

Let the ghee cool to room temperature before sealing the jar. Store it in a cool, dark place. Ghee can be kept at room temperature for several months, or you can refrigerate it for longer shelf life.

The wisdom of our ancestors, championed by organizations like ISKCON, teaches us that ghee is not just a cooking ingredient but a symbol of health, spirituality, and cultural heritage. It's time we wrap such nice way and celebrate ghee, not because Westerners now endorse it, but because it is a part of our rich tradition that has stood the test of time.

As a seasoned global chef, known in the fraternity as the Spice Pundit and proudly recognized as "more than a chef," I am passionate about reviving and sharing these culinary treasures. Ghee, with its rich history and profound benefits, deserves a prominent place in our kitchens and on our tables.

Let's honor this ancient tradition and savor the flavors and wellness it brings into our lives