Ghee!

Recently I’ve been noticing that I’m starting to feel tired after my meals. It’s been going on for a while but it’s starting to get really annoying. I think there are a lot of reasons as to why this has been happening, but I decided to seek help a few weeks ago. So in recent weeks I went to visit an Ayurvedic Nutritionist. An Ayurvedic Practitioner is qualified to diagnose disease conditions from an Ayurvedic perspective as well as prescribe and administer the full spectrum of Ayurvedic therapeutics. For example, Ayurvedic remedies, nutrition and lifestyle advice, Ayurvedic hands-on treatments.

We discussed my condition and the symptons in full detail and I felt a lot better after the first meeting. During the meeting Prathima the Ayurvedic Practitioner advised me to start making my own Ghee. Thankfully Ghee is an item of food that I had been thinking about making for some time.

Ghee is very similar to clarified butter. It’s made by heating the butter to remove the milk solids and water. Ghee is simmered longer than clarified butter to enhance the nutty flavour of the butter. Once the ghee has been produced it’s left with a higher smoke point then butter. Therefore it can be heated to a higher temperature before it starts to smoke.

Also Ghee is rich in nutrients and it contains several fatty acids that are important for good health. Ghee can help with boosting weight loss, it can improve digestion and relieve inflammation. It has been used for thousands of years as a staple part in Ayurvedic healing practises. Plus it’s delicious and tastes great.

Equipment

• Saucepan
• Spoon
• Sieve
• Piece of musslin
• Jug
• Glass Jar

Ingredients

• Organic or grass fed butter x 250g

Method

• Roughly cut the butter into cubes.
• Put the saucepan on a high heat and add the cubes of butter.
• Let the butter melt and come to the boil.
• At this point there should be white dots in the butter.
• Remove the white dots with the spoon.
• Put them on a plate and discard of them.
• Turn the heat down and leave to butter to simmer.
• Now wait for a second lot of white dots to appear.
• It should take around 10 – 15 minutes before this point.
• Once at the white dot stage, remove the butter from the heat.
• Put the piece of muslin over the sieve and rest these on top of the jug.
• Then pour the melted butter over the musslin and into the jug.
• The second white dots will be left on top of the musslin and the ghee will be in the jug.
• Squeeze the remaining ghee through the musslin.
• Pour the ghee into the glass jar and leave to cool.
• When it’s cooled, put the lid on and place in a cupboard or the fridge until you need to used it.

Ghee is a great alternative to butter and it’s so much healthier. It will keep in a kitchen cupboard until you need to use it. It can be used as an alternative to butter. So it can be used to make cakes and biscuits with or you can cook with it too. Plus it tastes so good on toasts. However you decide to eat this spread, as always, enjoy.

Have you ever tried to make Ghee and what have you used it for? Let me know in the comments below and please don’t forget to like and follow me. Thank you?