MAKING GHEE: AYURVEDIC LIQUID GOLD

Ghee has been used as food and medicine in the Ayurvedic tradition for centuries due to its rich flavour and numerous health benefits. It is a delicious and nutritious substance that is appropriate for all 3 Doshas when used in moderation.

Ghee is well clarified butter. The impurities, water and milk solids are removed during a gentle cooking process……..turning it into a pure oil. Liquid gold!

This yummy fat can be used in cooking for warming and awakening spices and sautéing onion and garlic at the start of a dish. Additionally, adding ½ tsp. of ghee on the top of your soup, rice, stew, porridge or steamed vegetable can enhance the meal.

Along with the deliciousness of ghee, there are numerous health benefits to enjoying this purified butter:

• Ghee promotes Ojas; vitality of our deep tissues (rejuvenating and promoting longevity and reproductive strength).

• Ghee is a Yogavahi! This is a substance that brings the nutrients from food deeper into the tissues for nourishment. The subtle quality of Ghee acts as a vehicle for the food or herbs it is taken with, delivering these materials throughout the body.

• It Kindles Agni (digestive fire) and assists with assimilation of food.

• Supplies lubrication to the body for healthy joints and connective tissue which increases flexibility and suppleness.

 In this guide we'll walk you through the simple process of making ghee at home.

Ingredients:

·       1 to 2 blocks organic grass-fed unsalted butter

Equipment:

·       Heavy-bottomed saucepan

·       Spoon

·       Fine mesh strainer or cheesecloth

·       Sterilized glass jar for storage

Instructions:

1.    Begin by selecting high-quality unsalted butter.

2.    Place the butter in a heavy-bottomed saucepan. Do not cover with a lid.

3.    Set over low to medium heat. Allow the butter to melt slowly without stirring. Once melted turn the heat to low.

4.    It will begin to simmer gently.

5.    As the butter simmers, you will notice foam forming on the surface. This foam consists of milk solids and impurities rising to the top. You may gently skim this foam off into a bowl to be discarded.

6.    Continue simmering the butter until the foam subsides, and the butter turns a rich golden hue. The milk solids will gradually brown, imparting a nutty aroma to the ghee. It will smell like buttered popcorn! This may take 15-30 minutes. Stay close and take care not to burn the Ghee.

7.    Once the liquid becomes a very clear golden colour and the milk solids have settled at the bottom of the pan, carefully remove the saucepan from the heat.

8.    Place a fine mesh strainer or a piece of cheesecloth over a clean, DRY, sterilized glass jar. Slowly pour the liquid ghee through the strainer to remove any remaining milk solids.

9.    Allow the ghee to cool completely at room temperature before sealing the jar with a lid. Store at room temperature for several weeks or refrigerate for a very long shelf life.

 ENJOY!

 Avoid eating Ghee when struggling with obesity, excess Kapha Dosha or with a dairy allergy.