Still cooking with butter? Let me introduce you to a healthy alternative still using the butter you love – just clarified.
Since ancient times, people have used Ghee to enhance flavors of food and spices, improve agni (digestive fire) and assist in increasing absorption and assimilation of nutrients, improve memory, lubricate connective tissues increasing flexibility, and stimulate the liver to produce vitamin A, D, E, and K.
Ghee is a healthy fat that has nourishing effects as well as cleansing and rejuvenating. Aside from nourishment, ghee helps to loosen toxins to be eliminated from the system.
Ghee is considered to be Sattvic (pure and purifying) and can be used to help balance more Tamasic (heavier foods. For more information on Sattvic, Rajastic and Tamsic food, see previous blog post The Nature of Food.
All doshic constitutions can benefit from adding ghee into their diets. Ghee is balancing to all three doshas, although it can increase Kapha in excess. A good rule of thumb is adding 1 teaspoon or less per meal. ( In cases of obesity and high cholesterol, one should be cautious using ghee).
Ghee can be found easily on the shelves at health food stores and even grocery stores like Wal-Mart are stocking Ghee on the shelves. Though, cooking your own ghee is the most affordable and ensures the best quality.
The Recipe for Glorious Ghee
You’ll need :
- 1 pound Organic Unsalted Butter
- Medium size saucepan
- Mason Jar with closed tight lid
- Cheese cloth
- Rubber band
- Add 1 pound butter into sauce pan
- Cook on medium heat till butter melts
- Once all butter is melted, reduce heat to low ( butter will start to lightly boil – if not boiling increase heat slightly)
- Cook for about 15 – 20 minutes with lid off ( Be mindful and watch the ghee, it can quickly burn)
- Foam containing medicinal properties will rise to the top, do not remove.
- The butter will begin to smell like popcorn and turn a golden color indicating it is ready!
- If the ghee has a strong nutty smell and is slightly brown it has been overcooked.
- Allow the ghee to cool for 5 minutes
- Using a rubber band, secure a cheese cloth over the mouth of your container or mason jar.
- Using a ladle or pouring from the pot, begin to slowly strain the ghee into a jar.
- It is important that the jar and ladle contain no moisture, as this allow for bacteria to grow and spoil your ghee.
Ghee does not need to be refrigerated. Store the ghee in an air tight sealed glass container. Ghee does not go bad kept in these conditions, in fact – the medicinal properties increase with age.