Ghee (clarified butter) is considered an elixir of life and a rejuvenating agent in Ayurvedic cuisine. It is easier for the body to digest than butter or other fats.
According to Ayurveda, ghee strengthens the digestive organs and makes food easier to digest. It intensifies flavour and preserves the vitamin and nutrient content of meals. Ghee is also an ideal vehicle for the absorption of fat-soluble vitamins, minerals and trace elements in the body. Ghee improves memory and brain function, keeps joints supple and leaves skin radiant and soft.
How to make ghee at home
Ingredients
1 kg fresh organic unsalted butter
Preparation
- Cut the butter into small pieces and place in a wide, shallow pan. Simmer over medium heat.
- When white foam forms on the surface, reduce the heat to the lowest setting.
- Skim off the foam and repeat this process several times until no more foam forms (this can take up to 1 hour).
- Pour the melted butter through a clean kitchen towel or cheesecloth into a sterilised preserving jar.
- Leave to cool uncovered, then cover and store in a cool place.
The finished ghee has a golden yellow colour and a slight nutty aroma. Approximately 700–800 g of ghee can be obtained from 1 kg of butter. Under ideal storage conditions (cool and dark), ghee will keep for at least 1 year.