Ghee
(clarified butter)
In
Ayurvedic medicine ghee is considered to have healing properties. It is great
for cooking because it has a rich buttery taste and high smoking temperature and
thus is not damaging to your body. Ghee is antimicrobial and does not require refrigeration like other fats.
Melt the butter in a heavy saucepan over moderate heat. Simmer uncovered and undisturbed
for 45 minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter through a
sieve lined with linen or four layers of cheesecloth. If there are any solids
in the ghee, no matter how small, strain it again until it is perfectly clear.
Let ghee cool for 10 minutes, then pour into a glass jar and seal tightly. (Do
not pour into glass while hot or it will crack the glass). Ghee may be kept at
room temperature for several months, or almost indefinitely if refrigerated. It
will congeal if refrigerated, and so must be warmed before using if liquid ghee
is called for. I keep mine on the countertop and it never spoils.
