Ghee, or clarified butter, has been used in Ayurvedic Medicine for thousands of years. It has a multitude of uses and health benefits, and it’s easy to make.
Ghee is highly nutritious and very nourishing to the bones, skin and digestive tract. It can be used as a substitute for butter or cooking oil. Ghee actually strengthens the liver rather than clogging it like most fatty oils do and can be stored at room temperature without spoiling.
In Ayurveda, Ghee is used as food for the bone marrow, nerve tissue, the brain and skin. It can be used internally as a gentle laxative, topically as a moisturizer or as an eye wash to remove impurities from the eyes. Medicated ghees infused with herbs or essential oils are used to treat a variety of imbalances.
How to make:
-Heat unsalted sweet cream butter in a sauce pan over low heat.
-Stir frequently as butter melts and comes to a boil. Spoon off the film of foamy fat that rises to the surface as it boils.
-Continue stirring and spooning off fat for about 45 minutes or until ghee becomes a clear golden liquid.
-Strain and store in glass container at room temperature
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