Ghee is the most amazing substance, melted, it pours like liquid gold. At room temperature, it is semi-soft and creamy. Ghee can be kept at room temperature for months and heated to frying temperatures without burning. Ghee takes only moments of hands-on time to make at home. It’s derived from butter through a process of cooking off the milk solids until it becomes an easier to digest, healthier alternative to butter and oil or as an ingredient to add flavour and richness to foods. To some it’s known as clarified butter, to others the golden elixir of healing.
“Ghee is a source of beta-carotene and vitamins A, D, E, and K. Beta-carotene and vitamin E are both valuable antioxidants, helpful in preventing injury to the body. Ghee contains between 4 and 5 percent linoleic acid, an essential fatty acid often lacking in a vegetarian diet. Because the casein butter has been removed, ghee is lactose-free and contains no oxidized cholesterol. According to Ayurvedic text on health, ” Ghee is good for the eyes, stimulates digestion, supports skin glow, enhances memory and stamina, balances hormones and helps to promote greater longevity.”
Ghee heals your body from the inside. In Ayurveda, ghee is recognised as one of the most sattvic foods. Ayurvedic doctors have used ghee for many hundred years. Ghee is known to reduce heat in the body, sharpen the memory and intellect, lubricate and strengthen the digestive track. It helps you on your journey to reach higher levels of consciousness and towards enlightenment. It is the yogic tradition to mix ghee into each meal every day.
This makes about 1½ cups of ghee and will take about 10 – 12 minutes to prepare. The good quality of ghee rests on the quality of butter, so use the best available and use unsalted. This is important.