“Out of all the oils fit for human consumption, ghee is the best to eat” – Charak Samhita
Ghee, which is known as Ghrita in Ayurvedam is considered as the essence of milk. It softens makes the organs while also increasing digestive fire without aggravating Pitta. Most importantly, ghee cools your body even if everything around you is overheating. In Ayurveda, ghee is a famous ingredient as it enhances memory and stamina while also highly benefiting the functionality of the eyes. The oil is especially recommended in autumn, since Pitta’s hot nature can be aggravated after the summer season. However, ghee’s uses are far beyond just balancing the doshas; it is also vital in detoxifying the body.
According to Ayurvedic texts, no other substance is as widely used to prepare Ayurvedic medicines as ghee. It’s considered to be the best ingredient for preparing the body for Ayurvedic internal detoxification (Panchakarma).
Ayurvedic research has shown that the oil’s unique qualities help to reduce the build-up of carcinogenic chemicals and excessive amounts of cholesterol in the body.
Today, most of the ghee which is available in the market is either hydrogenated vegetable oil or heated milk fat. Therefore, please consult our recipe in order to enjoy the curative powers of ghee in your own home.
How to make ghee at home
- One or two bars of unsalted butter
- Stainless steel pot
1. Place one or two bars of unsalted butter in a stainless steel pot until it melts completely.
2. Lower the heat. Ayurvedic experts believe that it’s best to make your ghee in stainless steel heavy pots, rather than aluminium because of the toxicity.
3. When the white foam of milk solids which will accumulate on the top begins to collapse and thicken, start skimming it off. Do not disturb the bottom of the pan, as some of these solids will also sink and can be left in the pot until after the ghee is poured off.
4. As the butter continues to boil, watch the oily portion to see when it becomes clear, and watch the sediment on the bottom to see when it turns a golden brown. Be careful with any hint of burning (Over cooking).
5. When all the water is evaporated, the bubbling sound will stop. When only the clear oil and the golden sediment remain, the ghee is ready.
6. Remove the pot from the heat, and let it cool down for a moment.
7. Pour the ghee off into an earthenware, glass or metal container (not plastic). Ghee doesn’t need to be refrigerated, but try to store it in a dry environment.
Don’t use a wet spoon! Keeps for 3 months. Enjoy!