Ghee (Clarified Butter)
Ghee is butter that has been clarified. This means that the lactose, milk solids, and excess water have been cooked out of the butter. The result is a beautiful, golden liquid that is light and easier to digest than regular butter. The pure fat that remains after the heating process is similar to the fat in the human body, making ghee an excellent choice of oil for better assimilation.
Āyurveda considers ghee to be the ultimate oil for cooking. It has a high heat tolerance, is generally easy to digest, and provides needed unsaturated fat for the entire body system. It has rejuvenating effects for overall health and well-being. Ghee is also used as a carrier for internal medicine and applied topically to the skin.
Benefits Of Ghee:
Sharpens the mind and enhances learning and memory.
Aids digestion in appropriate quantity.
Helps maintain and repair the mucus lining of the stomach.
Enhances absorption and assimilation by carrying herbs and nutrients deep into the cells and tissues.
Preserves the potency and prāṇa of herbs and food.
Soothes mild skin burns and prevents blisters and scarring.
Preparation Method:
We use our sense of hearing, sight, and smell when turning butter into ghee. Though ghee itself has a high heat tolerance, the milk solids can burn in the preparation process if we are not giving our full attention. Like all things, being present with the ghee as it cooks will yield a superior product full of loving, healing energy.
Hearing: Listen to the popping sounds as the liquids cook out. The sound will be louder at the beginning. When it become more quiet, this is a sign that most of the liquid is gone. This is the time to pay close attention.
Sight: Look at the butter as it is transforming into ghee. It will start off cloudy and become a clear, golden liquid. The bubbles that form at the beginning will be more frothy, and as the liquid cooks out they will become smaller and more dispersed. Look for the curds that sink to the bottom. When they just start to brown, this is a sign that the ghee is ready (or nearly ready). If the clear golden liquid turns brown, you may have cooked it a bit too far. It is not necessarily burnt, and may still be useable. A touch of brown can add a desirable flavor to some palates.
Smell: You will notice a “nutty” scent if the ghee begins to brown, which will soon lead to burning.
Cooking Process:
Place one pound of unsalted butter in a heavy-bottom pot.
Turn the stove to medium until the butter is melted.
Continue to cook over a medium-low heat for approximately 20-30 minutes. The time will vary based on stove temperature and the amount of butter used. Use your senses to look for the signs as listed above.
Chant or pray over the pot as you please.
You may want to skim the froth off the top as it is cooking, but you do not have to. Experiment and see what you prefer.
Once the ghee is finished cooking, remove it from the heat to cool.
Pour the ghee through a fine sieve and/or cheese cloth into a clean glass jar(s).
Allow the ghee to finish cooling in the jar(s) before sealing to prevent moisture build-up.