Ghee

Excerpt from The Complete Book of Ayurvedic Home Remedies, by Vasant Lad

How to make Ghee:

Two pounds of butter will make one quart of ghee. Put the butter (sweet and unsalted organic if available) in a heavy, medium-size pot, turn the heat to medium, and heat until the butter melts, taking care not to burn the butter.

Then turn down the heat, cook until the butter just boils, and continue to cook at this temperature. Do not cover the pot, as it is important to boil the water out and separate the solids. The butter will foam and sputter for a while and then begin to quiet down. Stir it occasionally with a stainless steel spatula, scraping the bottom of the pan.

In 12 to 15 minutes your ghee will begin to smell like popcorn and will turn a lovely golden color. Whitish curds will form and separate fro the clear ghee. When these whitish curds turn a light tan color and the boiling quiets down, the ghee is ready. Take it off the heat immediately, for it is most likely to burn at this stage. The cooking time should not be longer than 15 to 20 minutes, depending on the kind of pan and the heat source.

Let the ghee cool until it is just warm. The solid curds will have settled to the bottom of the pot. Decant the clear ghee into a container, and discard the curds left on the bottom.

Storing Ghee:

Ghee can be kept on the kitchen shelf. It does not need to be refrigerated. Its medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create the conditions for bacteria to grow and spoil the ghee.

Effects of Ghee:

Ghee increases digestive fire and improves absorption and assimilation. It nourishes the subtle essence of all the body’s tissues, strengthens the brain and nervous system, and improves memory. It lubricates the connective tissue and makes the body more flexible.