In Ayurvedic medicine, ghee is viewed as a mood-boosting healing food. It is thought to encourage growth and the expansion of consciousness.
Ghee is derived from the Sanskrit word meaning “sprinkled” and literally means that milk fat is rendered from butter to separate the milk solids and water.
This healing fat is essentially clarified butter made by heating butter and skimming the fat off the top. When the simple process is finished, you will have a delicious golden liquid. Once it cools, it turns into a creamy solid.
One of the benefits of ghee is that if you’re lactose intolerant or have dairy allergies you’ll be able to enjoy the deliciousness of butterfat without lactose and casein.
It tastes fabulous, has a buttery rich aroma, and is a stable fat with a very high smoke point of 252°C or 485°F.
To make your own ghee, purchase the best grass-fed butter you can find- preferably local, if you can find it at a farmer’s market or natural food store.
How to Make Ghee
- 1 lbs. grass fed butter
- Skillet with high sides
- Fine mesh skimmer and strainer or cheesecloth
- Glass jar, container, or mason jar for storage
- Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat. Once hot, add butter.
- Use a wooden spoon or spatula to stir the butter and speed along the melting process.
- Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stovetop.
- Lower the heat and cook 25-30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
- Begin carefully skimming the top layer off until the ghee looks clean (except for bits on the very bottom) and discard.
- After the first boil, you’ll then boil your ghee again. Lower heat to medium-low and cook for another 5-7 minutes. It will foam up again. Skim off excess foam. The milk solids that have separated and fallen to the bottom will turn golden brown and caramelized. Don’t let them burn, keep stirring!
- Your ghee should be golden in color and smell almost nutty. Immediately remove the ghee from the stovetop and set somewhere to cool.
- Once slightly cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan.
- Store ghee at room temperature in a glass container or Mason jar and use as needed.
If you’re ready to use healing fats like ghee to improve your brain function, boost your immune system, “bulletproof” your body against sickness and disease, and restore youthful energy and vitality to every aspect of your life, then you need to read “Healing Fats of Life” right now!