According to AYURVEDA, milk is nectar for the human system. Milk is the most natural food for human being. Anywhere in the world; one would find the status of milk peerless in human diet. Right from the birth a human being takes milk as his natural diet. And milk has very many other forms, which we use in our diet. Ghee or clarified butter one such form. The Aryans' believed that one should have an uninterrupted supply of milk and Ghee at home in ancient times.
In Ayurveda, Ghee is believed to be the best for human consumption. It is full of nutrients and ideal diet for these heart patients who suffer due to excessive cholesterol in their blood. In moderate quantities It enhances physical and mental strength. It also helps in purifying the body and flexibility in muscles, smooth skin an detoxification but moderation is the key.
Ghee is not the hydrogenated clarified butter but pure Ghee or Shudh Ghee. This is a form of naturally saturated fat, which has a very conductive effect on the human system consumed in moderation. Ghee is believed to be used to cure the ailments such as Acidity, Anemia, Anti-dote of poison, Asthma, Bilious Irruption, Boils on the tongue and palate, Blood Impurity, Bleeding Dysentery, Burning sensation of eyes, Constipation, Chronic cough, Chronic fever, Chilblains of sole, Dark complexion, Dark freckles on the face, Diarrhea, Diabetes, Epilepsy, Gonorrhea, Gout, General Debility, Jaundice, Nose Bleeding, Natural sleep inducing tonic, Piles, Rashes due to Biliousness. Modi, R. (2002, November). Ghee- Ayurveda's milk of life. World Ayurveda congress 2002, Cochin, Kerala, India. Retrieved from http://www.ayurvedtoronto.com/ghee.htm
Cooking time: 15 minutes Cooking level: easy
Prepa Ingredients:
Two Two pounds of whipped butter(preferable) or sweet cream unsalted butter |
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| step 1 |
1. In a stainless steel heavy pot add the whipped butter or butter sticks
2. Once the Ghee begins to boil, turn it down to the lowest flame at which it will continue to boil. As it boils, moisture evaporates off it and it will begin to “clarify”- the butter will
turn from cloudy yellowish liquid to a more golden color.
Whitish cloudy milk solids will rise to the top and
sink to the bottom.
3. After 10-15 minutes it clarifies and you will see
turn from cloudy yellowish liquid to a more golden color.
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| step 2 |
sink to the bottom.
3. After 10-15 minutes it clarifies and you will see
debris on the bottom of the pot. After the Ghee is done,
you skim off the top light crust of whitish milk solids.
These and the heavier ones at the bottom of the pot
are traditionally used to make sweets.
you skim off the top light crust of whitish milk solids.
These and the heavier ones at the bottom of the pot
are traditionally used to make sweets.
Then, you pour the golden, sweet-smelling liquid
through layered cheesecloth- or fine mesh sieve to
catch any last impurities into a bottle,
leaving the slightly burned milk solids (caramelized lactose)
on the bottom of the pot you cooked it in (Ghee has no lactose or milk sugars in it).
through layered cheesecloth- or fine mesh sieve to
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| step 3 |
leaving the slightly burned milk solids (caramelized lactose)
on the bottom of the pot you cooked it in (Ghee has no lactose or milk sugars in it).
4. Let it cool down for 15-20 minutes.
5. Store it in a cool dry place. Be sure to not close the glass jar into which you pour the hot Ghee until it comes to room temperature.The reason for this is that there should not be
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| step 4 |
any moisture from condensation that may form on the
inside of the jar. It is moisture that spoils Ghee, allowing a mold to grow and causing it to go bad.
This is the reason that you always use a clean and dry spoon to take your Ghee out of its container. It is also a reason not to refrigerate your Ghee. One, because it is not necessary and two, it causes condensation to form inside the jar as you take it in and out of the refrigerator
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| step 5 |
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| step 6 |
CAUTION- Do not stir it. After an hour and half to several hours, depending on the amount and the size of the pot and the amount of Ghee compared to the flame, your Ghee will be ready. The moment Ghee is “ready” is very critical. If you cook the Ghee too little, you will be left with moisture in the Ghee and it will lack the exquisite taste and qualities that it can develop, also, it will tend to spoil or sour. If you cook it too much, it will burn and impart a certain nutty flavor to the Ghee. This does not ruin the Ghee at all, but it is to be noticed, so that over time you can capture the “perfect”Ghee to be experienced between these two “extremes”. Caramelized lactose is unhealthy for consumption.