Ghee is one of the lightest oils, ideal for cooking as doesn’t burn easily. Digestive, improving absorption and assimilation, ghee nourishes, improves memory, lubricates, makes the body flexible. Its most beneficial to Pitta and Vata types - Kapha types should consume in limited amounts. Ghee helps clean channels and carries medicinal properties of herbs to tissues.
*People of kapha constitution/ kapha imbalance (eg: cholesterol problems) should use only a little ghee (one teaspoon a day).
To make ghee:
- Place one or two bars of unsalted butter in a saucepan until it boils; then lower the heat.
- When the white foam of milk solids which will accumulate on the top begins to collapse and thicken, start skimming it off.
- Do not disturb the bottom of the pan, as some of these solids will also sink and can be left in the pot until after the ghee is poured off.
- As the butter continues to boil, watch the oily portion to see when it becomes clear, and watch the sediment on the bottom to see when it turns a golden brown.
- Be careful this does not burn! When all the water is evaporated, the bubbling sound will stop. When only the clear oil and the golden sediment remain, the ghee is ready.
- Remove from the heat, and let it sit for a moment.
- Pour the ghee off into an earthenware, glass or metal container (not plastic- it will melt!)
Ghee doesn’t need to be in fridge but do keep out moisture. Don’t use a wet spoon! Keeps for 3 months.
- Taken from www.ayurvedicyogi.com