Making Ghee

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Photo by Sadananda

Ghee is a marvellous food. According to the Ayurvedic text Bhojanakutuhalam, ghee increases longevity and imparts physical stablity, tenderness and lustre. It overcomes fatigue caused by over-exertion. It is wholesome in childhood and strengthening to young and old alike. Praised as life itself, it is a rejuvenative (rasayana) that can reverse the ageing process and improve knowlege, wisdom, memory and cognitive power. Ghee is used as a cooking fat, a condiment, a vehicle for Ayurvedic medicines and as the favoured offering in Vedic fire ceremonies. However, excess use should be avoided as obesity could result.

Prep time: 30 min (it takes longer for a larger batch)

Yield: 2 cups

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.

Quickly, remove it from heat (before burning), and cool slightly. Pour the ghee (the clear golden liquid) though a metal strainer and/or cheesecloth into a glass container. Store ghee at room temperature in a screw top glass jar. Never store ghee in plastic!

Recommendations:

  • 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.



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This page contains a single entry by Alakananda Ma published on February 15, 2010 6:24 PM.

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