Ghee is that classically delicious, deep tissue nourishment that takes "clarified butter" to a whole new level. It is a mainstay for Yogis and is used as a base oil or in place of butter in most circumstances. It requires a soft and open heart, more than any skill or technique.
Here’s how you do it!
What you will need:
Heavy bottomed stainless steel pot strainer, flour sack kitchen towel (or a piece of cheesecloth), a clear glass, sterillzed container with tight-fitting lid, and 1 pound organic unsalted butter
Place your butter in the pot. Bring the butter to a boil, then reduce the heat to a slow, steady simmer. The butter will begin to produce foam. Don’t remove this foam; it will begin to be absorbed into the butter and you will hear the crackling sound of moisture and liquid being evaporated. (Maya Tiwari tells us it sounds like rain falling.)
Let the butter simmer for 45 minutes to one hour. Keep an eye on it and keep the flame on your stove as low as possible. Be sure to have music on that stirs your highest health, and limit conversation. Let this process be a meditation and infuse your ghee with Love Love LOVE.
The ghee is done when you see browned butterfat caramelized on the bottom of the pan and the top portion of the ghee is clear.
Cool down slightly and strain the ghee through a piece of cheesecloth or a kitchen towel to remove all the caramelized and browned butterfat into the sterilized glass container.
Store on your kitchen counter, out of direct sunlight. Always use a clean dry spoon for each “dipping”. Use in place of butter, and google the many ways that Ayurveda can serve you through the use of ghee… This is the blessing of the full moon!
Om Chandrayah Namah!