Ghee is a revered and medicinal substance in Ayurveda. It’s essentially clarified butter which means the butter has been cooked and the milk solids removed.
Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.
Ghee is a digestive tonic. It helps to improve absorption and assimilation of nutrients. It nourishes ojas, tejas and prana.
It has a wonderful affiliation to the nervous system so is good for improving memory and nourishing the mind.
Ghee makes the body flexible as it lubricates the connective tissue.
Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body.
In small amounts Ghee is tridoshic. But is specially pacifies pitta and vata and is acceptable, in moderation, for kapha.
Topically it makes a wonderful body oil for massage and can serve as a base for herbal ointments for burns, skin rashes, etc.
• 2 x 250 gram unsalted butter
• Medium sized saucepan
• Cheesecloth or fine wire sieve
• Clean glass jar and lid
• Time: half an hour
1. In a medium sized saucepan melt butter over low heat.
2. Keep the heat on low as the butter heats and the milk solids begin to separate.
3. Froth will form on top and solids will begin to drop to the bottom of the saucepan.
4. Keep heat low as this process continues.
5. Keep an eye on the progress.
6. Gradually the froth on top will begin to form a crust at the final stages of completion.
7. As you draw the crust across the top of the pan you will be able to see the golden colour of the ghee beneath and a layer on the bottom of the saucepan.
8. This is the stage to remove the saucepan from the heat.
9. Let it cool just a bit. Pour it through a piece of muslin cloth, coffee filter, clean towel a fine sieve or even paper towel into a clean, dry glass container with a tight lid. This ensures that you remove the last bits of the milk proteins. Discard the curds at the bottom of the saucepan.
10. Allow this to cool before closing with a lid.
11. Ghee can be kept out of the refrigerator at room temperature it will remain liquid. When refrigerated it will harden.
12. It is best to use a fresh spoon each time you use the ghee as it absorbs the qualities of whatever it comes in contact with.
This recipe is reprinted from The Sukhavati Cookbook. You can order this cookbook from our online shop.