Ghee has been used for thousands of years in Ayurveda for cooking and to promote health and healing internally and externally. Ghee is a sattvic food, promoting physical strength, a strong and pure mind, good health, and longevity.
Its high smoke point lets you cook without it breaking down, it does not spoil easily, and because the milk solids are removed most people who are lactose or casein intolerant have no problems with it. You can find ghee in many grocery stores, but try making it yourself. It is easy to make.
Homemade Ghee
Description
Good for vata, pitta and kapha dosha.
Ingredients
Instructions
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Cut the butter into small pieces.
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Place the butter in a large heavy pot over medium heat until it melts.
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Turn down the heat to low and simmer for 20-30 minutes. Do not stir or cover the pot.
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Watch it closely: the butter will foam while it cooks, whitish curds will form on the bottom of the pot, and the butter will turn golden yellow and start smelling like popcorn. You may turn down the heat a little to prevent burning.
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Once the butter turns a clear golden yellow, take it off the heat.
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Place cheese cloth over a metal mesh strainer set over a clean glass quart jar. Ladle the ghee through the cheese cloth, filling containers to 1 inch from the top.
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Let the jars cool on the counter; the ghee will solidify and become semi-hard.
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Place the lid on only when the ghee is completely cooled. Condensation can build up if the lid goes on while it is still warm, ruining the ghee.
Note
- Equipment: a large heavy pot, a metal mesh strainer, cheese cloth, a metal ladle, cutting board, sharp knife, and clean glass containers with screw top lids (2 quart size or 4 pint size).
- Storage: ghee keeps on a pantry shelf for 3 months in a cool, dry, dark place and does not require refrigeration. Keep a small 1 cup container for daily use and refill it from the larger one to prevent contamination. Always use a clean, dry spoon; moisture promotes bacteria and mold.
