Ayurveda believes that understanding the individual is the key to finding a truly balanced diet.
It places emphasis on making sure each dish is cooked and spiced in a way to achieve maximum digestibility, as well as superb taste and food value.
Improves digestion and absorption of nutrients, nourishes the skin, joints and all bodily tissues and improves memory and eyesight. It is one of the few oils that doesn’t change its molecular structure when heated thereby making it an excellent choice for cooking. Ghee pacifies vata and pitta and is acceptable, in moderation, for kapha.
Prep time: 15 mins (the more butter you use, the more time it will take)
Ingredient: 1 pound unsalted butter.
Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of muslin/cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.
Ghee does not need refrigeration. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.