January 23, 2011 Leave a comment
Ghee can be used for deep frying, for making spicing masala, for regular cooking, pan frying, and in breads and baked goods. When it becomes filled with food particles from repeated deep frying, it can be cleaned by heating to a liquid and straining it through a cheese cloth.
5 lbs. of butter should yield over ½ gallon of ghee. Cooking time 30-40 minutes.
Melt butter in a thick bottom pot and boil on a medium flame. Gradually the impurities will separate. Don’t stir or the butter will burn; just boil. When bubbles appear on surface and the butter has turned amber color, it is done. Immediately after it separates, strain through cheese cloth.
Ghee is very important, being the essence of the miracle food, milk. Dietary fats are very good for their palatability and satiety value, as a source of concentrated energy, as a carrier of the fat soluble vitamins and as a source of essential fatty acids. You should derive no more than 35% of your daily calories from fat. Ghee is the basis for being a satisfied vegetarian. In Ayurveda ghee is known as a rasayana or rejuvenator that supports overall health and wellbeing. It is lactose free and helps to balance excess stomach acid and maintain a healthy mucus lining in the stomach. It enkindles the digestive fire without aggravating pitta. Ghee is one of the most valuable foods for good mental and physical health.