GHEE
I love ghee! It has a wonderfully rich, nutty flavor and is a dream to cook with, especially for Ayurvedic recipes. I enjoy ghee on toast, banana bread, or just about anywhere you’d use butter.
So, what exactly is ghee and why is it such a big deal? Ghee is clarified butter made by heating butter to separate the milk solids, resulting in a golden, clear fat source. Cultured butter is easier to digest than regular butter and balances all three doshas—even Kapha—by stimulating digestion and promoting more efficient food breakdown.
Additionally, ghee is considered a rasayana, or rejuvenating substance, that balances the body and mind. It enhances brain function, calms the doshas, and helps reduce stress and anxiety.
The best part? It’s delicious and simple to make!
Ingredients
2 cups (4 sticks) highest quality unsalted butter
Instructions
Add the butter to a large saucepan (I prefer to use a cast iron skillet) over a low flame and allow it to slowly melt. This should take approximately 15-20 minutes. The butter will crackle and a layer of white foam will appear over the surface. Let the butter continue to simmer and bubble for another 10 minutes or so. There’s no need to stir other than to check the color of the ghee and the deposits on the bottom of the pan. Do not walk away! If you burn your ghee it will not be useful.
You will know your ghee is getting close when the crackling sound diminishes and all but disappears. The ghee should be amber in color and the bits on the bottom of your pan should be dark brown. Once you have achieved the right color and the crackling sound is minimal, turn the heat off.
Line a sieve with a cheese cloth or muslin. Strain the ghee through the lined sieve into a glass storage container or jar. You only want the pure liquid for use and can discard the rest. Store the ghee in a sealed glass jar at room temperature or refrigerate.
