Ghee is one of the most important ingredients for Ayurvedic cooking. Also known as clarified butter, it is made with only one ingredient: butter, in a simple cooking process. You can use it daily in your diet, replacing butter or oil to sauté food.
For Ayurveda, Ghee is also considered as a medicine, learn about it’s benefits in this article here.
The process of preparing ghee causes its smoking point to be very high when compared to other sources of fat. Thus, Ghee does not burn in the cooking process, releasing free radicals and toxic substances. In this way, Ghee is the perfect source of fats for sautéing and preparing your food and on top of that it tastes very similar to the beloved butter.
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Ghee
Ingredients
- Unsalted butter Organic, and grass-fed
Instructions
- Add about a pound to a small pot and cook on low heat. Once the butter is melted and it starts to simmer, you’ll notice the ghee separates into three layers.
- Foam forms on the top and it’ll sputter a bit, which is the water evaporating. Skim that off with a spoon (you’ll have to do this several times). As the ghee continues to cook, that foam turns into clear bubbles and the middle layer becomes translucent. You should also start to see the milk solid sludge sticking to the bottom of the pot.
- After 25-30 minutes, your ghee should be done. Turn off the heat and let it cool for a couple minutes, then strain it into a glass storage container. The ghee will become opaque and light yellow as it cools.
Video
Notes
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