Ghee is one of the most ancient and sattvic foods known. Good for all doshas it is espeically good for Vata and Pitta with minimal use recommended for Kapha types. Ghee keeps indefinitely without refrigeration as the elements that cause butter to spoil have been removed. It simply needs to be kept covered and free from water and contaminants. Always dip into ghee jar with a clean spoon. Maintain a calm mind and clean appearance while preparing ghee. Making ghee in one of the most healing food sadhanas, giving grace to our lives when done regularly.

Ghee preparation

Ingredients:

1 lb unsalted organic butter
1 heavy stainless steel saucepan
1 stainless steel spoon
1 storage jar/contrainer (glass)

1. Sterilize the storage jar, saucepan, and spoon in advance by filling with or immersing in boiling water.

2. Cook the butter gently over a moderate heat for approximately fifteen minutes.

3. The foam that surfaces during the heating process will settle on the bottom of the pan as a sediment.

4. Watch carefully to avoid burning and stir occasionally.

5. When the ghee begins to boil silently, with only a trace of air bubbles on the surface, it is done.

6. Let cool and then pour into the clean container, making sure that the sediment remains at the bottom of the saucepan.

Note: The sediment may be taken as a snack. Vata and Pitta types may like it mixed with one-half teaspoon of brown sugar; Kapha types may also use it occasionally but without the sugar.