Ghee is considered liquid gold in Ayurvedic philosophy and for good reason!
It’s claimed to improve intelligence, vision, voice, liver, kidneys and brain, good for memory and excellent for digestion. My Ayurvedic texts also hail ghee as the only nutritive that’s transports nutrients through all 7 tissue layers to deeply nourish the body.
It also has a high smoke point, is high in fat soluble vitamins, is safe for the lactose/casein sensitive among us and tastes incredible!!
Haven’t tried it?
You’ve got two options…:
1) Run to your local health food store which may or may not stock (expensive) grass-fed organic ghee (DO NOT be tempted to buy ghee that isn’t grass fed organic – that would be like ingesting toxic fat-stores from poorly treated miserable cows )
2) Grab some organic grass fed butter, relax and get ready to make some Healing, buttery magic in your kitchen
What you need:
- 2 x Organic and grass fed 250g blocks of unsalted butter
- Undivided attention! (No, seriously… don’t risk getting distracted even for a minute!)
What you do:
Chop butter into cubes and place in saucepan over medium heat. Melt and stir until butter starts to simmer, reduce heat to low.
The milk curds will rise to the surface. Continuously skim them off if you please, or, wait 6-7 minutes (don’t go anywhere!) and they will begin to sink to bottom of pan.
Stir every now and then so the curds at the bottom aren’t sticking. What you want to look for is a clear separation between curds and clarified butter. You’ll see big clear bubbles appearing when you’re ready to strain your ghee. This should take no longer than 15 minutes.
Line a strainer with your cheese cloth and allow your beautiful, rich aromatic liquid gold to filter into your vessel of choice.
Use ghee wherever you would use butter, cooking oils or in many Healing Ayurvedic recipes.