My Vedic Life

"Vata" & "Pitta" pacifying, "Kapha" use in moderation.

YIELD: about 10 ounces COOK:15 to 25 minutes (varies) This magical elixir is the base of so many Ayurvedic recipes, medicines, and healing practices. Ghee is believed to be the only oil that carries the nutrients in food and spices through all seven layers of our tissues: plasma, blood, bones, muscles, fat, nervous system, and reproductive system. Ghee is also a high-heat cooking oil. It activates many healing qualities in spices, which is why spices are sautéed in ghee as one of the first steps in many recipes. Once you master making ghee, you can try it with different spices and herbs, such as clove buds, garlic, or cilantro. Some people find making ghee intimidating, but by staying present, using all your senses, and preparing ghee in a loving, caring way, your ghee will be delicious, nutritious, and healing.

• 1 pound (4 sticks) of organic, unsalted butter.

1. Place the butter in a saucepan, preferably one with a heavy bottom. Turn the heat to medium, and watch the butter as it melts. Ghee requires all of your senses, so do not step away.
2. As the butter begins to melt, lower the heat to medium-low, and stir occasionally, or even not at all. White foam will form on the top as the milk solids separate from the butter, and fine steam will rise as the water evaporates. The butter will begin to sputter, the sounds becoming loud and rapid.
3. Ghee cooking time varies depending on your altitude, the type of butter, and the stove and pot being used, but after about 10 to 15 minutes, you will notice the ghee beginning to quiet down. The color will change to a deep golden hue, and the milk solids will settle at the bottom of the pan and begin to turn brown and become very aromatic. As soon as the ghee quiets down and only a few bubbles are present, it is done. At this point, remove the pot from the heat. The milk solids burn quickly, so pay attention.
4. Allow the very hot ghee to cool off for a few minutes in the pot.
5. Carefully pour the ghee through a fine-mesh sieve into a Pyrex glass or stainless-steel ghee container, if you have one, to cool off even further. Do not pour the ghee directly into a glass jar until it has cooled off significantly, or the jar will crack. If you must pour it into a jar immediately, place a metal spoon in the jar to absorb the heat.
6. The curds at the bottom of the pot can be given to your pet as a treat in small amounts, or you can add a bit of Indian boiled sugarcane solids, called jaggery, to them for a delightful treat.
7. Do not refrigerate ghee, and do not get it wet. Ghee has an incredibly long shelf life when kept covered and dry. Never use a wet knife or spoon to scoop out your ghee, as it will spoil it. Ghee that has been aged 100 years is sold in India as medicine, but yours doesn’t need to age to have incredible health benefits.