Ain’t Nothing But a Ghee Thing

krishna1So how could I not stand on top of a mountain and proclaim my love for Ghee?? It is truly God’s amrit (nectar). Not only is it delicious, it has a host of benefits that does a body good.

We all run around ‘knowing’ the words saturated, unsaturated, trans fats, etc, but often we don’t really know. We are told what is ‘good’ and ‘bad’, but concepts of good and bad are always changing! Always question WHY? and what works for YOU – listen to your body, and trust what it needs…

Also known in English as ‘clarified butter’, Ghee comprises mostly of saturated fats. For a long time it was said that saturated fats were bad for you, but, in India, people have been using Ghee for 1000s of years!! Well known are the stories of Krishna as a mischievous child, running around stealing the Ghee out of clay pots from the village households. Once you taste this magical substance, you to will be hooked!

Benefits: high smoke point (good for all sorts of cooking), doesnt become rancid if left out, helps balance excess stomach acid, helps maintain/repair the mucus lining of the stomach, lubricates joints, increases absorption, promotes mental awareness, good for burns, balances Vata and Pitta, and of course, DELICIOUS!

How to:

First of all, you will need to tune your eyes, ears and nose in this process. Making Ghee requires your full and undivided attention.

Heat 1 lb. unsalted (organic) butter in a saucepan on medium heat. When butter starts to boil, turn the heat to low. As the liquid cooks, the milk solids will foam to the top (you can skim these off). You will hear a crackling, like popcorn, as the butter boils indicating the evaporation of the water from the butter. After about 15-20 minutes, the milk solids will begin to settle on the bottom and start to turn brown.

The Ghee is ready when the liquid above the milkfat is a honey like color – you can actually see the difference in color, so make sure you are watching very closely! Also, the popcorn like crackling will have greatly subsided, indicating the Ghee is almost ready. At this point, make sure not to scorch the milk solids at the bottom. Eventually, when you have become a Ghee expert you can simply use your sense of smell to know the exact moment when your glorious Ghee is done.

Let the Ghee sit for a bit (20 minutes), and then strain it into a glass or stainless steel container and cover. Make sure to use a clean utensil each time you dip into your Ghee to keep it clean. It is a very special substance, so always have good intention when making Ghee.

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