Essential Recipe: Ghee (Clarified Butter)

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Ghee (clarified butter) is widely esteemed in ayurveda (as well as in french cuisine). It is widely considered to be the healthiest cooking oil on the market.

And did I mention that it is delicious?

Cooking with ghee supports good digestion, lubricates the intestinal tract and improves the absorption and assimilation of nutrients. The texts say that ghee strengthens the mind, memory, intelligence and decision-making. It gives vitality, flexibility, longevity, nourishes reproductive functions and makes the body strong and attractive. 

Ghee is generally well-tolerated by those with dairy sensitivities, allergies, or candida (since milk solids have been removed), and can tolerate high-heat cooking.

You can buy ghee in retail stores, but I prefer to make my own. The act of making ghee is considered to be purifying to the mind, body and spirit.

Ghee takes about 20-40 minutes to prepare (depending on how much butter you are using).

Ingredients:

  • 2 lbs unsalted organic butter
  • 1-4 clean jars for storage (I like to run mine in the sanitize function of my dishwasher)

 

Instructions:  

  • In a heavy sauce pan, melt the butter over low-medium heat. Do not cover the pot.
  • The butter will melt & start to bubble and make a hissing sound. There will also be a form that boils up to the top of the surface. Do not remove the foam.
  • Watch the ghee closely toward the end, to make sure it does not burn.
  • You will know the ghee is ready when it turns to a golden colour, and when some of the curds turn into a golden brown colour. Remove from heat.
  • Allow the ghee to cool and before it hardens, pour the ghee into a fine mesh strainer (or cheesecloth)  into a clean glass jar.
  • You can discard the milk solids or use them for skin massage if you have dry skin.

 

Caring for your ghee:

  • Ghee does not need refrigeration.
  • Only use a clean, dry spoon to use the ghee. Do not let any water particles (e.g. using a wet spoon) into the ghee, or it will become mouldy.

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