Prep time: 30 min (it takes longer for a larger batch)
Good for all three doshas although Kapha should use less
Ingredients: 1 pound organic cultured unsalted butter
In a heavy saucepan, heat butter
over medium heat. Continue to cook at medium-low heat. The butter will bubble
and make bubbling sounds. When it is almost done, milk solids will collect on
the bottom of the pan. When it is done (15-20 min), it will look clear and
become very quiet.
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Quickly, remove it from heat (before burning), and cool slightly. Pour ghee (the clear golden liquid) though a metal strainer and/or cheese cloth into a glass container. Store ghee at room temperature in a screwtop glass jar. Never store ghee in plastic!
Be sure to keep watch of ghee while cooking. Undercooked ghee tends to mould. Overcooked ghee tends to burn. A touch of browning can add a nice flavour.
After making this once, you are likely to do it again and again! Homemade ghee is simple, pure, and inexpensive!
(Revised from Amadea
Morningstar's The Ayurvedic Cookbook )