Ghee is prized in Ayurveda because it is thought to aid digestion by fueling the digestive fire. Ghee, being warm, soft and moist, has the opposite qualities to vata dosha which is cold, dry and hard and so helps to balance it. Vata also increases with old age—we tend to dry out, so balancing vata helps to keep us young.
Ghee is also called ‘clarified’ butter, because heating butter makes it clear. The warming of butter separates the fats from the watery residues of the milk.
Get some unsalted butter and melt it in a pan over a low flame.
Let it simmer for a while and all the moisture evaporate away for a few minutes.
Allow it to cool for a while then decant off the fat into a metal bowl. Strain it though a muslin cloth to catch any froth, try to keep any sediment in the pan.
When it has cooled down but still runny pour the ghee into a jar. Ghee keeps better than butter and is great for cooking. It is a saturated fat so does not get damaged by heat in the same way as other fats.
See my video for a live demo.
Click here for our hands on ayurvedic cooking weekend in North Wales