Ghee is that beautifully golden yellow substance left over after the impurities of butter have been melted away. Also known as clarified butter and has been used for thousands of years in Ayurveda both internally and externally.
Ghee is made from butter but has gone through a clarification process which strips away the parts of butter that are the most difficult to digest, such as lactose, casein, whey proteins, and trace minerals.
Ghee is a nutritional powerhouse.
Ghee contains plentiful amounts of fat-soluble vitamins A, D, E and K. These nutrients are essential to a wide range of body functions from the brain to the immune system. In addition, ghee aids in the body’s absorption of fat-soluble vitamins and minerals from other foods.
Ghee has anti-inflammatory properties.
Ayurvedic medicine has regularly used ghee to treat burns and swelling. It contains large quantities of butyrate, a fatty acid that has been linked to an immune system response that soothes inflammation. The substance also has anti-viral properties and contributes to a healthy digestive system by helping heal and repair the stomach lining. This can be particularly valuable for individuals with intestinal disorders like Crohn’s disease.
Ghee helps moisturize dry skin and hair.
Ghee isn’t used just for cooking. It has long been used by Indian women as a topical moisturizer to relieve dry complexions. Application on the scalp also fights dryness and encourages the growth of thick, lustrous hair.
Rich in Ojas: Increases Life Force and Deeply Rejuvenating to the Mind, Body and Spirit
Of all the benefits of ghee, perhaps the most important is its ability to increase life-force energy in the body. According to the ancient Indian system of medicine known as Ayurveda, ghee supplies the body and mind with ojas, which loosely translates to “vitality” or “life force.” In Ayurvedic philosophy, ojas is a primordial life energy that we all possess that keeps us alive and healthy but can be depleted by age, stress, poor diet/nutrition, sexual excess, toxins and more. Ayurvedic doctors believe that certain building foods and herbs, such as ghee, can resupply the body with ojas if it has been depleted or “top it up” in the case of those who are looking to further strengthen their already good health.
How to make ghee
500g unsalted butter (preferably organic or biodynamic)
Heat butter over low heat in a heavy-bottomed pot. (Do not stir during cooking) Simmer over a low heat. After about 15-20 minutes, there will be a thin covering on the top of butter and thicker sediment on the bottom of the pot. At this point you need to watch the ghee very carefully so it doesn't burn. Stay with your ghee!
You know it is done when the crackling sound has almost entirely stopped and smells like popcorn. The butter should be a completely clear golden colour. The process usually takes 25-30mins. Allow to cool for 1/2 hour off the stove and then strain through muslin cloth or a clean piece of thin cloth into a dry, clean glass container.
Ghee can be kept at room temperature and does not need to be kept in the fridge.
Ghee is liquid gold and a staple in any Ayurvedic kitchen! Enjoy the benefits and feel the inner vitality and radiance that comes from this magical substance.