Tuesday, October 4, 2011

Ghee the golden flow of life

Ghee the golden flow of life
Ghee is butter from which the water and milk solids have been removed (and therefore it may be tolerated by those with dairy sensitivities, allergies, or candida).

A Healing Food
Ghee is a revered cooking medium in Ayurveda due to its healing ability to balance body and mind, promoting longevity.

Rich in antioxidants and beta-carotene, ghee fights the harmful effects of free radicals.

Foods cooked in ghee become substantially more healing as it transports nutrients deep into the vital tissues of the body.

Ghee increases digestive fire and improves absorption and assimilation. It gives vitality, strengthens the brain and nervous system, and improves memory. It lubricates the connective tissue and makes the body more flexible.

Its medicinal properties are said to improve with age. It is not uncommon to find 100 year old ghee on the Ayurvedic Doctor’s shelf in India.

How to make Ghee

1 pound unsalted, organic butter

In a heavy sauce-pan, melt butter over medium heat. Continue to cook at medium low heat. Do not cover the pot--it is important to boil the water out and separate the solids. The butter will bubble and make bubbling sounds. The ghee will begin to smell like popcorn and will turn a golden color. Whitish curds will form and separate from the clear ghee. When the whitish curds turn a light tan color, the ghee is ready.

Quickly take it off the heat before it burns. which it can do rapidly. Cool slightly. Ghee is the clear golden liquid. Pour ghee through a fine mesh strainer into a clean glass container.

Ghee can be kept on the kitchen shelf—it does not need refrigeration. Don’t ladle out the ghee with a wet spoon or allow any water or food particles to get into the container as this will create the conditions for bacteria to grow and spoil the ghee very quickly.

If you do not cook ghee long enough, it can spoil.

See video

1 comment:

  1. Ayurveda also uses medicated ghee ( infuse with herbs) for medicinal purposes.


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