Ghee is a substance, also known as clarified butter. Ghee is made by removing all the milk solids out of the butter. It is another staple of Ayurvedic cooking, and the preferred butter by many chefs as well. Ghee is used as a carrier to help herbs and spices enter the tissues, and it is used to remove blockages. Regular butter “clogs,” and ghee does not. It will help increase the Ojas and is recommended for Vatas and Pittas; Kaphas should use in smaller amounts. Ojas is essential life energy. Ojas circulates throughout the bodily tissues and the heart, sustaining the physical self and bringing clarity to the mind, and balancing emotions. So its time to get your Ghee on! It’s way cheaper to make it at home, rather than buying at the store.
What you need:
1 lb (4 sticks) unsalted organic butter, ideally without added coloring
Cheese cloth or coffee filter or paper towel; coffee filter works best
Wide and shallow spoon
Thick and wide saucepan
- Let the butter sit for an hour to soften up. Use a thick and wide saucepan or skillet with minimum capacity of 2 quarts. Put the butter in the pot on the lowest setting possible. Use a wide and flat spoon (a slotted spoon will not work). The butter will melt and come to a boil. As the butter boils, a foamy substance will come to the top of the melted butter. Carefully skim this off with the spoon and set it aside.
- As the ghee continues to cook, you will need to skim the foam off every few minutes. Make sure to stir the semi-solid material that will settle at the bottom. This material can burn in the bottom of the pot. Ghee requires constant supervision or else you may burn it and it will have a very unpleasant taste.
- When the ghee is golden and translucent, there is no more foam, and very few bubbles are coming up from the bottom, you can turn off the flame and move the pot to a cooler surface and let sit for 5 minutes maximum.
- Find a straining material like (cheese cloth, paper towel or coffee filter). Pour the melted ghee through the straining material into an airtight container like a mason jar.
- Ghee can be kept in an airtight container indefinitely, but if in doubt of the quality of your ghee, you can keep it in the fridge.
Benefits of Ghee…
1.) Flushes old bile
2.) Stimulates the liver to make new bile, so 94% of old toxic bile is not re-absorbed.
3.) Scrubs the intestines of toxins.
4.) Supports the primary source of energy and immunity for the cells of the gut.
5.) Supports the health of the beneficial bacteria in the gut who make butyrate.
6.) Lubricates and softens the hardened tissues of the body.
7.) Pulls stored fat soluble toxins and molecules of emotion out of the body.
8.) Encourages fat metabolism and weight loss.
9.) Supports stable mood and energy levels.
10.) Protects against bad bacteria in the gut.
Here are some photos I took when I went home for a visit.
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