Ingredients
- 1 pound of unsalted butter
Directions
- Cut the butter into small pieces to melt faster
- Place butter in a saucepan on medium low heat
- Once butter melts, a white frothy layer of whey will form on the surface
- Remove whey with a spoon
- Continue cooking butter until it turns clear, and the milk solids sink to the bottom and slightly brown
- When butter becomes clear and a fine froth forms on the surface, turn off the heat
- Once cool, filter the ghee through a cheese cloth or fine strainer
- Store the ghee in a glass container at room temperature. Do not refrigerate
Uses and benefits
- Take Ghee in the afternoon for high pitta and heat. Especially during summer and hot days
- For High stress and sleep loss, take ghee during lunch and dinner.
- Build Rasa dhatu (plasma), Shukra dhatu (reproductive), and Ojas (immunity) tissues
- Adds clarity to your voice and complexion.
- Use in place of butters and oils for a healthy alternative to these options. This will also give a rich taste to your meals.
- Regular use of ghee will soften the skin, hair, and nails. This lubricates the body from the inside out.
- Reduce constipation.
- Ghee increases your digestive fire without aggravating your pitta
- Ghee balances Pitta dosha mainly and vata dosha next.
- Good for eyesight
- For young, weak, and elderly
- To nourish your bodies tissues
- To strengthen sense organs
- To promote memory, intellect, mind health
Use this ghee in your kitchari
