Ghee (clarified butter) is one of the healthiest foods to balance weight, mood, digestion and chronic ailments of all kinds. It is used in Ayurvedic medicine and cooking, inside and out.
- Aids weight loss (Stimulates digestive fire)
- Promotes longevity (Assists absorption of vital nutrients)
- Enhances glow and beauty to skin and hair. (Add to meals for 2 wks to a month to see results)
- Improves taste and flavor of food…dramatically. (Drizzle up to a tsp over finished dishes for best flavor and minimal calories)
- Place one pound of organic butter (unsalted) in a good sized pan, with a good heavy base. Heat gently until butter melts, then turn heat up to medium.
- Once it starts boiling turn down to a low heat again. Let it simmer away gently. It will foam and splutter. This is just the butter giving off the liquids, as it turns itself into the magical ghee!
- Do not cover the pot or you will interfere with this process.
- Stir from time to time. After 10-15 minutes it should start to smell ‘popcorny’ and turn a rich golden shade.
- Skim off any foam from the top (this is the portion of butter that causes most stomach problems). When mixture has cooled slightly, pour it into a jar through a piece of cheesecloth and secure with an airtight top. There will be some solids at the bottom of the pan which you can discard.
- Sound too complicated? Purchase plain or medicinal organic homemade ghee through the Products & Services page
Ghee has a very long shelf life. Traditionally it is not kept in the fridge, but do so if you prefer. It will easily keep for a few months.
However, once the jar is opened make sure you always use a clean dry spoon to extract the contents or you will easily contaminate it.