Ghee is the essence of butter, which is the end result of a long and slow clarification process that removes all the moisture, milk solids and impurities. I first came across using ghee during semiannual Ayurvedic cleanse that I was doing with my friend several years ago. I of course went to the store and purchased high quality ghee. During the cleanse we had to take shots of it in order to kindle the digestive fire and loosen the accumulated toxins which later were removed through a cleansing process. Although taking shots of ghee may not be enjoyable by everyone, I happened to like the taste of it. After the cleanse was over, I began to ingrate the ghee into my cooking. Using small amounts of it to saute vegetables, adding it to my morning oatmeal and even using it on my skin. The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membrane of cells. Thus the vitamins and minerals from food cooked in ghee will be drawn deep into the body nourishing each of the seven tissues (dhatus).
I always enjoyed cooking and as I continued my Ayurvedic studies, I appreciated the importance Ayurveda puts on cooking your own food and infusing it with love and good intentions. So I decided to prepare my own ghee. Here is a simple recipe that I use.
You will need:
1 lb of organic, unsalted butter
Glass jar with lid
Place your butter into a heavy pan. Make sure to keep the heat medium and let it melt slowly until completely melted. Stir butter to help it melt. Once the butter is melted let it come to boil. It will start foaming and bubbling. Lower the heat as you don’t want the butter to burn. The bubbles with gradually get smaller and smaller indicating that the moisture is gradually cooking off. You will also find some of the milk solids clinging to the sides of the pan. They will start to brown. You know the ghee is ready when the bubbling and foaming ceases, the milk solids turn deep brown and fall to the bottom of the pan and the Ghee itself is golden in color. Remove from heat and let it cool. Filter it into a clean container using layered cheese cloth. Store the ghee in a glass jar with a lid.