Ghee Recipe

Once cool, ghee will turn opaque, yellow and will firm up. If refrigerated, it will become very solid.

Ayurvedic medicine uses a special preparation of butter medicinally; especially to cool the fire of pitta or lubricate vata. This preparation is called ghee or clarified butter.

There are different ways of making ghee. Regardless of the method, the object of making ghee is to remove the milk solids and water leaving behind only clear, yellow liquid.

Yields may vary, but one pound of butter should make about 10 ounces of ghee.

Ghee contains no lactose, so it is safe for those who are lactose intolerant.

You can use one to two tablespoons of ghee a day or as necessary.

METHOD 1 :: STOVE TOP

1. Put butter in pan and heat on stove over medium heat.
2. As waste comes to the top, skim off. (This should be done slowly to avoid burning.)
3. When all waste is removed and liquid is clear, strain and store.

The foam (milk solids separating) is what to skim off while the butter is simmering.

METHOD 2 :: OVEN

1. Put butter in pan and put into the oven at a low temperature (200 ̊ to 250 ̊) overnight.
2. Waste should form a crust on top and bottom.
3. Remove top crust and strain clear liquid into storage jar.
4. If all the waste does not go to the top but rather sinks to the bottom, just strain the liquid, making sure that none of the waste goes into the jar.

Hot ghee, once strained should be clear, yellow and bright and oily looking.

Ghee and the Doshas ::

Ghee pacifies vata and pitta doshas in the body.

Those who wish to reduce kapha should use ghee in moderation.