How to make ghee. Winter reset starts tomorrow

Ghee is considered a superfood in Ayurveda, here’s how to make it

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Our winter reset starts tomorrow, and our first topic is Ayurveda. With that in mind, I thought I would share a recipe for ghee. In Ayurveda ghee is held in high esteem! It is suitable for all doshas (perhaps kapha shouldn’t have so much but still considered okay) and particulary great for vata types. Winter = vata so now is the perfect time to start adding it to your meals.

Ghee has been used in Ayurvedic cooking for centuries. It is clarified butter, made by slowly boiling butter over a very low heat. The milk solids and the buttermilk separate from the oil during cooking.

Some people who cannot consume dairy products are often okay with ghee, as the lactose is removed during cooking.

It is preferable to use butter from pasture fed cows, but you can use any regular unsalted butter.

Ghee is high in anti-oxidants and helps the body to absorb vitamins and minerals. It is the perfect balance between omega-3 and omega-6 oils and its short-chain fatty acids are easily metabolised by the body.

Ayurveda texts teach that ghee increases strength, lustre and beauty of the body and improves longevity! It is used to aid digestion and constipation, to heal ulcers and promotes healthy skin and eyes. You can even use it topically on your skin to heal blisters, burns and to soften skin generally.

Ghee is ideal to cook with due to its high smoke point.

Pour ghee over your cooked vegetables, in porridge, stirred into curries and is safe to use when cooking at a high temperature. It is delicious!

I’d love you to comment below if you make ghee already, what you add it to or if you try this recipe this week.

We will all be making this as part of the winter reset so if you’re intrigued and would like some accountably, ideas and inspiration to feel balanced this winter then I’d love you to join. (Here’s a tip - it’s free for my members, so sign up to my membership for $25/month and I will send you the code).

Have a lovely week!

Sarah

MAKE YOUR OWN GHEE

To make ghee place two blocks of butter in a saucepan over very low heat.

After about 20 minutes or so the butter will form into three layers. A foamy top, a golden liquid and milk solids that will stick to the bottom of the pan.

Once the bottom layer has turned a golden brown remove from the heat. Have a look by simple tipping the saucepan slightly to see the bottom of the pan. Be careful not to burn.

Line a jar with muslin and carefully pour the ghee into the jar. Discard the solids - or feed them to your pet!