How to Make Ghee

December 15, 2006

How to Make Ghee Many Ayurvedic home remedies use ghee, or clarified butter,

as a primary ingredient. The following recipe is from Vasant Lad, B.A.M.S.,

M.A.Sc., director of the Ayurvedic Institute in Albuquerque, New Mexico, a

native of India and one of the few classically trained Ayurvedic practitioners

teaching in the United States. The mixture produces enough to last for several

weeks. Store in a tightly closed container on the kitchen shelf. Ghee does not

need refrigeration, and according to Ayurvedic practitioners, the cooking

process burns off the cholesterol. * Melt two pounds of unsalted butter in a

heavy saucepan over medium heat. * As soon as the butter begins to boil and

foam, reduce the heat to a simmer. Keep the melted butter at a steady simmer

until it is golden in color and no foam remains on top. * Stir occasionally

after the whitish curds sink to the bottom. When these curds turn light tan, the

ghee is ready. * Cool the mixture and strain it into

a sterile quart jar. Discard the curds from the bottom, as they are almost pure

cholesterol.

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