Ghee Clarified Butter

Preparation time: less then 30 minutes


	Qty	Type	Item
	---	-----	--------------------------------------------------
	1 	lb.	High Quality Butter (Organic is best)

Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done.


What is Ghee? It's is basically butter that has the milk solids and water removed. According to Ayurveda, Ghee (clarified butter) is the best oil for cooking. This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase ones immunity (called Ojas in Ayurveda). Give it a try! It is very tasty and without the side effects of plain butter. If your are like the rest of us around here you will not go back to using any other oil for your cooking. Note Ghee does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar.

Last Updated on: April 6, 1996.