Learn how to easily make your own ghee at home, and all the magical benefits it will bring!
Ghee has been used for thousands of years, and is revered in the East for its medicinal properties. It is even mentioned in the Rig Veda, the oldest known text dating back around 3000 years B.C.
In Sanskrit it is known as ghrta or ghritam with ghr translating as 'to shine' as the potency of the sun is found within it.
The suns' power enables each blade of grass to grow. This grass is then eaten by grazing cows who transform the sun rich grass into milk. The milk is then transformed by churning into butter, which is then transformed by heat into ghee.
The energy of the sun never leaves, it is merely transformed and this is what makes ghee so special.
This is also why it is important to choose butter that has been produced from the milk of organic, grass fed cows. In an ideal world we would have our own cows knowing that they are respected, honoured and well treated. However, that just isn't practical for the majority of us so use your discernment when sourcing your dairy and be happy knowing that you have made the best choice available to you at that time.
The amazing benefits of Ghee.
In Ayurveda ghee is considered as sattvic, meaning that it brings harmony and balance to the body and mind. It's also tridoshic as it has a neutral virya or temperature so can be enjoyed by all doshas, although those kapha types need to use some restraint as with all fats, and consume in smaller amounts. It is sweet, heavy, and cooling in nature, so particularly good for vata and pitta types. It helps to build and strengthen agni our digestive fire which is crucial for our overall health as it allows us to digest and transform everything that we take in through the senses both on a physical and mental level. By keeping agni balanced we are able to effectively digest not just the food and drink we consume, but also everything we are exposed to in life including our thoughts, feelings, and emotions.
Ghee nourishes the nervous system helping to soothe frazzled nerves as well as the brain improving focus, clarity, and memory. It increases our ojas or immunity and resilience, whilst nourishing and cleansing the blood and aiding in the elimination of toxins resulting in improved skin quality. It is said to improve vision as well as providing vital lubrication to the tissues and joints increasing suppleness and physical and mental flexibility. It can be used to moisturise the skin and the eyes, whilst applying a small amount inside the nostrils can help trap pathogens and prevent them from entering the respiratory system. Medicated ghee is also commonly prescribed as per the individuals requirements, as the ghee acts as an anupan or carrier that transports the herbs deep into the tissues where they can be utilised effectively by the body.
It is a good source of the fat soluble vitamins A, D, E & K along with butyric acid which is known to promote gut health and reduce inflammation. Also a great source of omega 3 fatty acids which are important for brain and heart health, it can also help to lower LDL or the 'bad' cholesterol and is high in HDL the 'good' cholesterol which we require to produce hormones and build cell membranes. Conjugated linoleic acid or CLA is also found in ghee which is an important antioxidant that improves cellular health.
As the milk proteins are removed in the clarifying process it is suitable for those individuals with a lactose intolerance, but not an allergy. Unfortunately for vegans however, there is no plant based alternative that is remotely comparable.
How to make your own Ghee.
Ideally make it on a full moon to harness the full potential of the plants and animals that have contributed towards it. Give gratitude to them, and chant a mantra such as the Mahamrtunjaya (also known as the Tryambakam or Rudra) mantra to infuse your ghee with even more healing goodness.
Don't make it when you are sad or angry, as these emotions will also infuse into your ghee!
Ingredients
Makes around 500mls
500 grams of organic, grass fed, unsalted butter.
Equipment
A fine metal sieve and a cheesecloth or other suitable fine cloth for straining the ghee.
A large heatproof jug.
A clean, sterile glass jar with a lid.
Directions
Place the butter in a heavy bottomed stainless steel or cast iron pan.
On a low heat allow the butter to melt.
After a while a whitish foam will appear on top, don't be tempted to stir or remove this just leave as is.
You will notice that the butter starts to splutter or talk to you, and little bubbles will appear in the foam. There should be a noticeable sweet and nutty aroma present.
Allow the butter to finish speaking to you, as when the spluttering has stopped this is your indication to remove it from the heat.
Allow to cool slightly before pouring through your cloth lined sieve into the heatproof jug. There should be dark brown sediment at the bottom of the pan, and the liquid should be clear.
Decant into your jar and place a piece of kitchen roll over the top to allow it to cool without being contaminated before placing the lid on.
Store at room temperature indefinitely. As long as moisture or dirty utensils aren't introduced into the ghee it will keep for years. I can't imagine that it will be around for long though!
There are many variables that can effect the colour of the ghee, such as what the cows ate, the season, the location etc. but when liquid the ghee will be a dark yellow to amber colour. Lighter colour ghee is particularly beneficial for the young and elderly as it is easier to digest. Darker coloured ghee that has been cooked a little longer will have a nuttier taste and is better at balancing agni. As it cools it will lighten and depending upon the climate will solidify. Enjoy in moderation as appropriate for your dosha and any current doshic imbalance.
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