Ayurvedic Ghee Recipe
Have you had ghee? This golden elixir is one of the purest and most beneficial tonics according to Ayurveda. Ghee can be used as a substitute for butter in almost everything, it can be used for skincare, and is even supportive for brand new babies. Ghee has been used for thousands of years for food and medicine.
This buttery, nutty tonic may just become your new favorite food.
Here is a simple step-by-step recipe for making ghee.
1 lb of organic cultured butter from grass-fed or A2 cows
Place the butter in a heavy-bottomed stainless steel pot.
Bring to a gentle simmer. Do not stir.
You will see the milk solids begin to separate and a thin foam begin to form on top. They will eventually drop to the bottom of the pan.
Now you will want to watch the ghee and listen to the way it crackles.
When the crackling sound stops and the ghee is a beautiful golden color with milk solids on the bottom of the pot and very little to none floating, your ghee is done.
Remove from the heat and let cool.
Strain into a sterilized mason jar with cheesecloth or coffee filters.
The whole process can take from 1-3 hours depending on your altitude.
Things To Note:
– Ghee has a super stable shelf life.
– Ghee has a high smoke point. At about 450 degrees, ghee can be used for most cooking and baking projects.
– Most people who are lactose intolerant can tolerate ghee.
– Ghee is wonderful as an anti-inflammatory and aids the digestive process.
– Ghee. is a natural source of butyric acid which promotes good gut bacteria and helps your body assimilate nutrients.
– Ghee is keto-friendly.
Did your ghee burn? Did it turn brown and a little crispy? Don’t throw away your burned ghee. Strain off the browned milk solids and you will have a wonderful nutty flavored treat. Use it in rice, in desserts, and on toast. It may even help your kids love broccoli.