What is ghee?
Ghee is clarified butter. It is very famous in India due to all its therapeutic qualities when consumed internally and externally applied on the skin. It is part of their culture from ancient times as describe the ancient Vedic texts from the Vedic science and in the Rig Veda. It is considered sacred and pure and one of the best unctuous substances, especially for cooking. It is a great pacifier of Vata and Pitta. We can also find the version ¨washed hundreds times¨ with water, which is an amazing skin healer.
It is sweet in taste, cooling in nature but with a sweet building tissues effect, that is why mildly increases Kapha. It is tonic, rejuvenating and antacid. It increases bone marrow, semen and Ojas. Protects and improves the vision and the intellect. It helps balancing the digestive capacity, strengthening the liver, kidneys, the brain and the nerve system.
It is Satvic in nature, brings stability to the mind and helps during meditation. It is Yogavathi, which means that can potentiate the qualities from the foods and herbs taken along with it. It can be tolerated for people who do not tolerate dairy products. It removes toxins and heat from the body, that is why is good to use it in small amounts. It does not burn when cooking as butter does.
It contains 27% from fats linked to cancer and cardiac diseases prevention. It does not increase the bad cholesterol, but it keeps the organs and joints lubricated from inside out. It is great in cases of constipation. It has a large amount of antioxidants which are able to fight to the free radicals and also vitamin A, D, E and K.
The original process is different, since most of the people nowadays do not have cows at their home, below is the adjusted version where actually one can get the same benefits.
How to make Ghee
- Buy good quality of organic unsalted butter
- Heat it on a pot over low fire
- Do not stir, the butter will start to simmer creating a crackling noise
- After 15-20 minutes will be a thin covering on the top and a thicker one settled to the bottom.
- Make sure that does not burn. When colour is golden and only few bubbles are on the surface is done.
- Let it cool down 1 hour and strain it in a glass container excluding the sediment at the bottom.
You can keep it outside the fridge but also inside!
We prefer to keep it room temperature outside, because when it is done properly does not create mold, so it is a good way to check how it is done…