Ghee

The Devas (gods) say: “We shower downward and mortals shower upward: we with rain and mortals with ghee!”

(Markendeya Purana 16:41)

Ghee is butter from which the milk-fat solids and water have been removed. It is good for Vata b/c it is unctuous and nourishes the nervous system and heals the gut lining, good for Pitta b/c it is cooling and nourishes the liver and bhutagnis located in the liver, and good for Kapha as it carries the properties of the herbs and spices that are cooked with it deep into the tissues of the body. Ghee nourishes the body and feeds the tissues on every level, including the ojas (immunity) and overall contentment and joy. It enhances digestion and absorption. It strengthens the immune system and nervous system while actually decreasing heat, acidity and inflammation in the body due to excess pitta. It also lubricates the joints making them less prone to injury, aging and arthritis. Ghee may be used in cooking, taken by itself, or prescribed as an herbal medi-cine (siddha ghrita). Two or three teaspoons during a 24-hour period work well to harmonize all the body's systems. Ghee requires a long sim-mering process which removes all of the water and milk solids.

How to Make Ghee

1. Start with one pound (or up to five pounds) of unsalted, butter.

2. Place butter in a heavy bottomed saucepan over medium heat for about 20 minutes stirring occasionally w/clean, dry spoon to prevent sizzling or browning until all butter melts.

3. When the butter has melted, increase heat and bring to a boil.

4. Once surface is covered with froth/foam, stir one last time and reduce heat to very low.

5. Simmer, undisturbed, uncovered until solids have sunk to bottom and turned from white to golden brown & a thin crust of transparent butterfat remains on surface. (Ghee will smell like movie popcorn at about this time, and it will grow quiet w/just a mere rumbling, bub-bling sound)

6. Remove thin crust from surface w/a skimmer (or the like) w/o disturbing ghee.

7. Allow ghee to cool for approx ½ hr, so that you can handle pan w/o burning yourself.

8. Slowly, carefully, remove pan from heat and w/o disturbing solids that have collected on bottom, pour ghee through a sieve (triple-layered cheeseclose or single muslin cloth work great). Place the sieve over a kitchen funnel. Pour into a sterile, dry, wide-mouthed glass jar/container (ie, mason jar, or old peanut butter containers work great).

9. Add the remainder of the ghee by carefully ladling near the bottom but stopping before disturbing solids at bottom. Then…STOP!

10. You can keep the bottom solids for adding to soups, sandwhich spreads, moist vege dishes, stuffing, etc., later, but they must be stored separately and refridgerated.

11. Allow the ghee to cool completely to room temperature before adding lids to allow all moisture to evaporate out as it cools. Then, cover tightly and store at room temperature in a cool, dry, dark place.

12. Ghee may be stored safely at room temperature in a dark place; however, it contaminates easily, so always use a clean, dry utensil when dipping into the jar. Water will contaminate it. If this happens, an interestingly-colored mold will begin to grow on the surface, simply scrape it off and continue to use. Since this process of cooking the butter into ghee is removing the majority of the water in the butter, if you undercook the ghee, it will mold easily; however, overcooked, it will burn. A touch of light golden browning, on the other hand, can lend a delicate flavor. Once you perfect this recipe, you will get to enjoy and healthy fat which resembles liquid gold and is the preferred unctuous medicine mentioned again and again in the Vedas. Enjoy!

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