For thousands of years Ayurvedic health science believes that ghee has a variety of health and cooking benefits that are good for the mind, the spirit and the palate. Modern science now agrees with those beliefs.
Essentially, ghee, a form of clarified butter, is a power food!
Ghee is made by boiling off the milk solids from unsalted butter and has a myriad of benefits.
Start with unsalted, preferably organic butter.
- Let butter sit out at room temperature.
- Cut into small pieces.
- Heat butter in small saucepan on medium low stirring occasionally. Do not cover.
This process takes 10-15 minutes depending on how much butter you begin with.
(When you first start making ghee, only use 1-2 sticks of butter until you get use to the process.)
- The liquid will dance and sing. Let it do its thing. When the butter begins to quiet, you are approaching the end. A toffee like smell will ensue.
- Skim off the milk solids from the top and then strain through cheese clothe into glass jar.
- Let sit until it hardens and becomes a solid at room temperature.
It lasts many months in the pantry.
Use ghee as you would butter or oil in cooking. It has a very high flashpoint of 485 degrees which makes it an awesome oil for cooking.