hey guys joy here I know it's been a really long time since I've joined a YouTube video but I'm back and I'm going to show you how to make something that is so delicious if I'm drooling right now thinking about it and I'm wearing this shirt in honor of what I'm going to show you how to make I'm gonna show you how to make geek this nutty butterscotch beautiful fat so good for you okay so I used to be totally fat phobic back in the day when my skin was also really dry suffered from eczema my hair was not shiny like it is now and this is because I wasn't eating and eating any good fats now I definitely eat good fats and I absolutely love ghee so I thought I would just take you through the process of how to make it ghee has been around for like thousands of years in fact it dates back I think to like 2000 BC and the first reports were used in northern India so but now it's like a very trendy superfood and it's used all over the world but I really think that the trend of ghee it's not a fad it's not something that's gonna go away and I'm gonna share with you all the health benefits and why I personally love it aside from obviously just the taste so before we get into the health benefits of ghee because I'm gonna kind of share them with you as I make them you might be wondering like what the heck is ghee if you know what butter is then you probably know what ghee is so G is essentially clarified butter but let's just go one step further when you melt down butter and you remove all of the milk solids the proteins the water you're essentially clarifying the butter okay so that is called clarified butter but then when you let it simmer a little bit longer on the bottom of your pen you'll see that you get the fats start to brown and that browning lends this nutty butterscotch flavor and that's when you get ghee so there's clarified butter and then let it simmer a little longer so that you get the geek uhz it's so good okay so the first thing you're wondering is what butter to make your ghee with I like to use grass-fed butter and the reason I like grass-fed butter when kingi is because it's just a little bit more nutrient dense for example CLA is a fatty acid conjugated linoleic acid and this is a fatty acid that actually helps you to burn fat better and it's richer and grass-fed also richer in fat soluble nutrients too it makes sense right if the cow is grazing on a pasture and eating more grass as opposed to eating tons of grains then the nutritional density of the butter is going to be different so when it comes to salted or unsalted I make my ghee with unsalted butter because I like to control the amount of salt in my food I like adding sea salt and Himalayan rock salt to my food but I like to be the one who's in charge of it but you can totally Mickey with salted butter and then in terms of the amount of butter as you can see here this is just 250 grams grass-fed butter is a little more expensive so you can definitely buy like the pound of butter which is what most people buy that's fine I'm just doing like a smaller one but honestly the recipe applies to no matter how much butter you're using okay so we just need a pot and we need some heat so I've got both over here and you need a wire mesh strainer and you need a spoon and you need a bowl so I'm actually just gonna grab a bowl I'm gonna turn now with the heat you want to do a medium low temperature so I mean let's gonna I'll put it out like a four and a half and you want a bowl because you want to be scraping out well not scraping sorry if that's not the right word because you don't have to scrape anything you'll see that the milk solids the way Rises the fat sort of settles on the bottom and you just scrape off the way as it's cooking even though it takes about 20 to 30 minutes it's like a very mindful process like you don't have to be like totally standing over it the whole time you know it's not like making risotto but you do have to be kind of nearby you can't just like throw your butter in your pot and then disappear for 20 minutes it also helps your butter melt faster if you kind of chop it up into chunks so I'm actually going to do that right now I'm just gonna chop up my butter just like this my butter is actually melting a bit so it's a little bit sticky so that'll just help it melt faster so just put that into my pan here just like that and then we watch the magic happen ghee and also butter is packed with an amazing substance called butyrate and butyrate is a short chain fatty acid that actually your gut bacteria helped to make but when you consume it it is amazing for gut health in fact there's been studies that have shown that this substance is incredible for reducing inflammation and also really great to prevent conditions like Crohn's and ulcerative colitis and may support insulin levels obviously fights off inflammation and can even support the gut barrier function so you can see here it's starting to melt and see this white stuff on the top that's actually the way so that's the that's the proteins rising to the top this is what a lot of people are sensitive to so people who have dairy sensitivities and allergies not you know if you have a dairy allergy I wouldn't consume gay but if you have a sensitivity then you could definitely consume ghee so we can even start taking that off now and you know a lot of people in terms of you might be wondering like what do you do with the way that rises to the top you can compost it some people mix it into like you can mix it into rice or you know cauliflower mashed potatoes that type of thing so it does it does take a little bit of time but it's worth it for that golden buttery substance so see those bubbles I'm just gonna turn down my temperature a little bit so that it's not doing that cuz you don't want it to burn okay so I did it on its medium low but then I have to turn it down a bit because there's a lot of heat within the pan the pot itself so one of the great things about ghee is that it actually is a higher smoke point than butter around like 485 degrees for ghee whereas butter has a lower smoke point if you've ever sauteed with butter you know it Browns really quickly it tastes really good but it's not great if you are wanting to saute something or you know roast something at like 400 degrees for example so ghee is much better for that ok guys so you can see here now I have clarified butter see how it's like pretty clear I would just strain this to remove the last bits of way but we want to make ghee so we're gonna let this cook a little bit longer so that you start to see brown bits on the bottom but this is clarified butter right here so while my ghee is browning I wanted to just tell you about some of the other nutrients that are in ghee because it is really wonderful it's a rich source of fat soluble vitamins like vitamin A vitamin E and vitamin K so vitamin K is amazing for bone health vitamin K helps to like keep calcium in your bones and all these nutrients together vitamin A vitamin E great for skin health glowing skin healthy heart healthy cardiovascular system so it is it is really really amazing now how much ghee do you you should you be like taking a spoonful of this every meal no definitely not moderation is really key but what does moderation look like well I'll tell you you can saute with this you could drizzle it on popcorn you can mix it into mashed cauliflower or cauliflower rice use it like how you'd use olive oil or use it like how you'd use butter but just remember you can bring it to a higher temperature I like roasting so I like doing roost I love roosting I like roasting vegetables and putting ghee on my veggies sometimes when I cook fish oh I better go check my key again I hear it sizzling you don't want to like leave it for too long my key is okay the other thing is we eat a lot of fish in our family probably like two to three times a week we have a daughter who's three and she loves fish so it's a good protein for her and I will take like maybe a teaspoon of ghee and kind of drizzle it over top of the fish and then I bake it with some lemon and a little bit of sea salt also delicious okay guys take a look Oh see all that that's exactly what you want we now have ghee so I'm not too worried about these last little bits what I'm going to do is I'm run it through the wire mesh strainer into my mason jar so make sure you've cleaned out your mason jar take your strainer and you might actually want to do this over a bowl instead not what I'm doing cuz now I have to be like uber precise and just pour it in look at that Golden Delicious wonderful healing fat really hot don't pick up the jar when you've just poured the ghee in there okay so here you are that's what it looks like now obviously once the ghee cools it's gonna look like this so you can store it just in your kitchen cupboard but I just use caution and I actually store ghee in my fridge so that's it he made with grass-fed butter I hope you guys love the recipe subscribe to my channel give me a thumbs up if you have any questions post below and of course I'll put the full recipe on my blog as well which is joyous health calm bye guys you