The Benefits Of Ghee And How To Prepare It

The Benefits of Ghee

Ghee is clarified butter. Although it is prepared completely from butter, its properties, according to Ayurveda, are very different from butter itself. Once of the most obvious differences is that all of the milk protein has been removed. Ghee is pure fat with none of the impurities that may be found in butter. Unlike butter, ghee contains no bacteria and it is not prone to turning rancid, even after storing it for several months outside the refrigerator.

In many cases, ghee is recommended in the diet. It is particularly useful for the Pitta constitution; it helps to digest and absorb food better and makes food tastier, although not everyone will agree. Its benefit lies in the fact that it stimulates AGNI without upsetting Pitta dosha. Also, Vata and even Kapha types benefit from ghee. Unless you have access to an Indian health food store that sells ghee, you will have to prepare it yourself, using the following recipe.

How To Prepare Ghee at home

1. Place any amount of unsalted butter in a deep porcelain, Pyrex or stainless steel pan over medium-low heat. (Be sure that the butter does not scorch while melting) Allow complete melting to occur, and then reduce the heat to low.
2. During the next 30-40 minutes, the water in the butter will boil away. (Approximately 20 percent of butter is composed of water) Milk solids will appear on the surface of the liquid and at the bottom of the pan.
3. Be alert to remove the liquid from the heat as the milk solids turn golden brown on the bottom of the pan. Otherwise, the ghee may burn. At this point, you may notice that the ghee smells like popcorn, and you can see tiny bubbles rising from the bottom.
4. Strain it while still hot or warm, pouring it through a cotton cloth into a stainless steel or heavy glass container. At this point it is very hot, so you should always be cautious. Another way of doing this is to let the ghee cool down, and then strain it by pouring it through a cotton cloth or a handkerchief directly into clean glass jars or bowls.
5. Ghee can be stored at room temperature for several weeks, and it keeps indefinitely when kept in the refrigerator. Put a teaspoonful (per person) into food or on food after cooking it. Ghee can be used in the same way as cooking oil, in place of butter, or as a digestive aid dripped over food.

Note: Caution should always be observed when handling hot liquids. Ghee should never be left unattended during the heating process.

——————————
This is an excerpt from my book TIMELESS SECRETS OF HEALTH & REJUVENATION