Ayurveda places ghee, or clarified butter, at the top of the oily foods list, as it has the healing
benefits of butter without impurities (saturated fat, milk solids). Ghee is made by heating
unsalted butter until it is clarified into its separate components: lactose (sugar), milk protein,
and fat.
250g / 2 sticks unsalted butter
1. Use a small or medium saucepan, put butter in, and let it melt over medium-high heat
1. Leave to simmer for 10 minutes. It will start to foam at about 5 minutes, then most of
the foam will be gone at 7 minutes, and by the end, it should be almost all gone. Do not stir it,
watch it doesn’t burn but resist the urge to stir it.
1. The ghee is ready when the milk solids that settle on the base of the pan turn golden.
1. Strain through a mesh colander lined with cheesecloth.
1. Then pour it into a jar for storage. Keep in the pantry for 3 months (firms to peanut
butter consistency), or fridge for 1 year (hardens like butter)
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