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How to Make Ghee
How to Make Ghee
Many Ayurvedic home remedies use ghee, or clarified butter, as a primary ingredient. The following recipe is from Vasant Lad, B.A.M.S., M.A.Sc., director of the Ayurvedic Institute in Albuquerque, New Mexico, a native of India and one of the few classically trained Ayurvedic practitioners teaching in the United States. The mixture produces enough to last for several weeks. Store in a tightly closed container on the kitchen shelf. Ghee does not need refrigeration, and according to Ayurvedic practitioners, the cooking process burns off the cholesterol.
* Melt two pounds of unsalted butter in a heavy saucepan over medium heat.
* As soon as the butter begins to boil and foam, reduce the heat to a simmer. Keep the melted butter at a steady simmer until it is golden in color and no foam remains on top.
* Stir occasionally after the whitish curds sink to the bottom. When these curds turn light tan, the ghee is ready.
* Cool the mixture and strain it into a sterile quart jar. Discard the curds from the bottom, as they are almost pure cholesterol.
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