What is Ghee?
Ghee is considered one of the most (if not the most) ancient, healing foods in Ayurveda.It is a staple in an Ayurvedic lifestyle from cooking to self-care remedies and rituals.
Ghee is clarified butter that is prepared in a specific way and is used for cooking, Ayurvedic medicines and treatments, amongst many other unique uses. This powerful golden liquid nourishes the body on a deep level by strengthening our agni, building our tissues, boosting our ojas and bringing sattva to the mind.
Benefits of Ghee:
~ Strengthen our agni and improves elimination
~ Contains butyric acid which builds our gut lining
~ Nourishes the tissues of the body
~ Builds strengthen, resilience and stamina
~ Boosts our Ojas or natural immunity
~ Lubricates the body and counteracts dryness
~ Detoxifying and draws out ama from the body
~ Improves reproductive health
~ Calms our nervous system
~ Provides mental strength and clarity
How to prepare to make Ghee:
Ghee is considered a healing, medicinal food and when making ghee we want our environment and state of mind to be as sattvic as possible.
Before cooking, ensure that your kitchen and greater environment are clean and tidy. Gather all your cooking utensils which are clean, sterilised and dry. You also want to make ghee seperate from other food, to ensure that it doesn’t get contaminated and that your attention is fully present.
Ensure your kitchen is calm and free from distraction or noise as best as possible. Avoid having TV, loud music and only engage in light conversation as you cook.
A traditional practice is to chant mantra whilst you tend to the ghee, or you may even like to play mantra music in the background. This helps to enhance the sattvic quality of the ghee and makes the ritual feel more sacred.
When to make Ghee?
In the Vedic tradition, the Purnima or full moon is considered an auspicious time to make ghee. It is when nature is at its most whole and the moon’s soma or healing energy is most potent, which is thought to then enhance the healing properties of the ghee.
The best time to make ghee is either on the full moon itself or when the moon is its waxing phase. It is considered inauspicious to make ghee on the new moon or during its waining phase.
Whilst this isn’t essential, it can be a wonderful way to tune into the more subtle aspects of the Vedic tradition and also creates a beautiful sense of ritual.
How to make Ghee:
Using 500g of unsalted organic butter (creates about one medium jar)
Using a heavy bottomed stainless-steel pot, melt the butter on a medium heat. Once mettled, reduce the heat to low and cook for about 20-30 minutes. (The cooking time of ghee will change depending on how much you use, larger quantities will take longer)
Whilst the butter cooks down, a foam will bubble up to the surface – this is both milk solids and water evaporating. You can allow this to happen and if you wish, every so often you can skim the excess foam off the top and discard it. Be sure to use a clean, dry spoon so to not contaminate the ghee.
Be present with the cooking process and watch how the butter transforms. You can continue the process of skimming and discarding the foam as it starts to harden at the top.
You will know when the ghee is ready when the foam has boiled off and the bubbling has stopped. The milk solids will have browned at the bottom of the pan, and you will see a golden translucent liquid.
Once the ghee is done, allow it to cool on the stove for about 10-15 minutes. When ready, strain the ghee using muslin bag or a fine mesh strainer covered with a paper towel into a clean sterilised glass jar. Allow to sit uncovered for another 10 minutes to cool before sealing. Then, place the sealed jar in the fridge to set.
You can store your ghee at room temperature and keep it in your pantry or in the warmer months of the year (or if you live in a hot climate) you may like to keep it in the fridge to avoid moulding.
Enjoy ghee daily with your meals, herbal remedies and beauty care routines to feel the benefit of this healing golden elixir.