Ghee recipe

December 29, 2001

Dr. D'Adamo relays a recipe for ghee:

You can also make " ghee, " an Ayurvedic preparation of clarified butter.

Loaded with short chain fatty acids, including butyric acid. OK for all

types. I found this recipe on the internet:

GHEE

Preparation time: less then 30 minutes

Ingredients:

Qty Type Item

- -- ----- --------------------------------------------------

1 lb. High Quality Butter (Organic is best)

Bring the butter to boil in a medium saucepan. Reduce heat to medium and

cook uncovered until done. There are a couple of ways to determine when it

is done. One way is after the butter turns a clear golden color, dip a strip

of paper into the butter, then move away from the butter and all other

flammables and light the strip of paper on fire, if the paper sputters,

crackles and pops, then the water has not been completely cooked-out and the

ghee is not yet done. After using this method a time or two you can easily

tell by the smell and color when the ghee has been properly cooked. Note

when the butter first starts to boil there will be alot of bubbling and

gurgling, then this action will subside, next the ghee will begin to develop

a foam at the top, at this point the ghee is done. Once you make Ghee a time

or two it becomes easy to tell when it is done.

Comments:

What is Ghee? It's is basically butter that has the milk solids and water

removed. According to Ayurveda, Ghee (clarified butter) is the best oil for

cooking. This is because when used in moderation it stimulates the digestion

(Agni) better than any other oil. It also has the ability to increase one's

immunity (called Ojas in Ayurveda). Give it a try! It is very tasty and

without the side effects of plain butter. Note: Ghee does not require

refrigeration if you keep moisture out of it; for example, don't dip a wet

spoon into the ghee jar.

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