Ghee is clarified butter — the butter oil, without the lactose and other milk solids.

The cooking process also eliminates the water content, making ghee light and

resistant to spoilage. Unlike some vegetable oils, ghee does not burn and can be

used for high-temperature cooking.

Ghee imparts the benefits of the best essential fatty acids without the problems of

oxidized cholesterol, trans fatty acids or hydrogenated fats. According to the

Ayurvedic texts, ghee helps digestion by balancing excess stomach acid and

promotes mental functioning.

1-2 pounds (500-1000g) unsalted butter

1. Melt butter over low heat in a large uncovered pot. Allow to melt completely,

then raise the heat to medium. Skim off foam as it rises.

2. When the butter starts to boil, giving off its water content, lower heat again

and cook on low heat for 30-60 minutes. The ghee is done when all the moisture

has evaporated and the milk solids at the bottom of the pan have turned light

golden brown. There will also be a nutty aroma, but no hint of burning.

3. Remove from heat and let cool for a few minutes.

4. Line a sieve with muslin and strain ghee into a clean glass jar or bowl. Store

ghee in glass jars. Ghee keeps in the refrigerator for a long time but can also be

stored at room temperature for several weeks.



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