My mother-in-law has always made ghee for me, however yesterday I decide to have a go myself. This recipe is from my ayurvedic teacher .
- Put 500grams of unsalted organic butter in a heavy pot, turn the heat to medium and heat the butter until it is melted.
- Turn down the heat, and continue to cook. Do not cover the pot, as it is important for all the water to boil out.
- The butter will foam for a little while and then it settles down. Stir it occasionally with a stainless steel spoon.
- After 12 to 14 minutes your ghee will smell like popcorn and will turn a lovely golden colour.
- Whitish curds will form and separate from clear ghee. When these curds turn a light tan colour and the boiling quietens down, your ghee is ready.
- Take it off the heat immediately and pour it in a wide bowl for the cooling process. The solid curd will have settled to the bottom of the bowl.
- Decant the clear ghee into a glass jar and discard the curd left on the bottom of your bowl.
Ghee does not need refrigeration. I keep my jar in the pantry where it is dark and a little cool. It's medicinal properties will improve with age.
Glorious Ghee improves absorption, assimilation and increases digestive fire.
It nourishes ojas( subtle essence) of all the body's tissue. It strengthens the brain and nervous system , also lubricating the connective tissues hence making you more flexible. It pacifies pitta and vata. However people with high cholesterol or suffering from obesity should limit the use of ghee. |
