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About / How to Make Ghee
In a time when when we are so clearly warned against the
detriments of trans fats and high cholesterol, it is easy
to forget how important high quality oils are to deeply
nourish and lubricate the body.
Ghee is truly a ‘nectar of the Gods’ in Ayurvedic healing,
due to its medicinal qualities. It is often used as a vehicle
for powdered herbs, especially for Pitta and Vata. It is
also one of the precious few foods that directly feed ojas,
the subtle essence of Kapha and the essence of our immunity.
The only constraints to using ghee would be extreme obesity
or very high cholesterol, Kaphas need moderate amounts.
Ghee is easy and economical to make at home. You must start
with high quality, unsalted butter, preferably organic.
The process is simply separating the oil from the solids
as you boil off the water.
Bring butter to a boil over medium heat in a 3 qt. saucepan,
stirring occasionally. Two pounds of cooked butter will
fill a 32 oz. glass jar. Use stainless steel or Pyrex pots,
never aluminum and avoid the toxicity of Teflon. The bubbles
will be large and noisy! Some people skim the surface of
the ghee and discard the foam. This should be unnecessary
unless using a shallow frying pan.
After about 12 - 15 minutes, the ghee will suddenly get
quiet, and form a fine foam on top again. This is the signal
to watch the ghee closely. You can let the ghee get a little
golden but it burns easily at this stage. Take off heat,
and let cool a bit before straining the ghee through a fine
metal sieve. I find it convenient to strain into a large
Pyrex measuring cup first, so I have a pour spout to get
it in the jar. Ghee does not need to be refrigerated. Make
sure no moisture gets back into the jar (like via a wet
spoon) and it will last indefinitely.
Use ghee as you would butter - for cooking, on vegetables,
on toast, on your morning oatmeal. Properly cooked ghee
will have a light yellow color, be semisolid unless warm,
and have a lovely, movie popcorn aroma! Enjoy, as you fortify
your ojas!
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