Ghee

Ghee

Heat one pound of unsalted organic butter over low heat in a heavy-bottomed pot. During this entire process, do not stir butter at all. The butter will begin to simmer and will make a little crackling noise. After about 15-20 minutes, there will be a thin covering on the top and a thicker, curdy sediment stuck to the bottom of the pot. At this point you need to watch the ghee very carefully so it doesn’t burn. When the crackling sound has almost entirely stopped; the butter is a completely clear, beautiful golden color through to the bottom, and there are only a few air bubbles on the surface, it is done. Let it cool for an hour and then strain it carefully into a clean, glass container. Be sure that the sediment at the bottom of the pan remains there; it contains the impurities from the butter and can be discarded. The foamy layer on top of the ghee is fine. Ghee can be kept at room temperature or refrigerated.

If you don’t feel like making ghee, you can buy it at most health food stores or East Indian grocery stores.

by Dr. Claudia Welch



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