Modern science now verifies what Ayurveda has said for thousands of years: Ghee (a form of clarified butter) has a host of health and cooking benefits and is excellent for the mind and spirit. Use sparingly in place of cooking oils and butter.
1lb (500 gms) unsalted organic butter
A medium sized heavy-bottomed pan A fine wire mesh strainer Cheesecloth Clean air-tight, lidded glass jar for storage
- Cut the butter into cubes and place in the saucepan.
- Heat the butter over medium heat until completely melted. Stir occasionally.
- Simmer with small bubbles at low heat for 10-15 minutes. During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan.
- Take off the heat and let cool slightly for 2-3 minutes. Then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
- Pour the ghee into the storage jar. Ghee will last up to several months at room temperature or even longer in the refrigerator.
Tips to Remember
Use only cheesecloth (muslin) to strain. Be patient while heating the butter. Do not move away from the pan. You need to be on hand constantly firstly to make sure all the milk solids separate and secondly to prevent burning.
- Many oils and butter break down into free radicals at high heat. Ghee does not. It is a stable fat, excellent for sautéing and baking.
- Good for those who are lactose or casein intolerant.
- Contains high levels of vitamin A and K.
- Increases digestive power.
- Contains a significant level of butyric acid, known to inhibit cancer cells.
- Reduces inflammation in the gastro-intestinal tract.
- Rich in Omega 3 fatty acids; promotes a healthy cardio-vascular system.
- Strengthens the immune system.
- Boosts energy levels.
- Protects eye health.