What Ghee butter is & how to make it

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> 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 ones immunity (called Ojas in Ayurveda). Give it a try!

It is very tasty and without the side effects of plain butter. If

your are like the rest of us around here you will not go back to

using any other oil for your cooking. 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.

Preparation time: less then 30 minutes

Ingredients: 1 lb. High Quality Butter (unpasteurized certified

organic is best, or secondly use " cultured " butter.

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.

Bee