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My  latest discovery again comes on the shirt tales of my last class.
I am really fascinated by Ayurveda and its many facets.

My newest “thing” (of the last two days) is Ghee.

This is the medicinal part of Wikipedia’s definition of Ghee:

Ayurveda considers ghee to be sāttvik or sattva-guṇi (in the “mode of goodness”), when used as food. Ghee is the main ingredient in some of the ayurvedic medicines. Ghee is included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā and majjā) along with sesame oil, muscle fat and bone marrow. Ghee is the drug of choice for the diseases caused by Pitta Dosha. There are many Ayurvedic formulations containing ghee, for example, Brāhmi ghṛta, Indukānta ghṛta, Phala ghṛta, etc. Though there are 8 types of ghee mentioned in Ayurvedic classics, ghee made of human breast milk and cow’s ghee are claimed to be excellent among them. Further, cow’s ghee has medhya (intellect promoting) and rasāyana (vitalizing) properties. In Sri Lankan indigenous medical traditions (Deshīya Cikitsā), ghee is included in pas tel (five oils: ghee, margosa oil, sesame oil, castor oil and butter tree oil).”

I happen to be Pitta Dosha ( this is a conversation for another post… or seven) and therefore Ghee is the thing of choice for me.

I have even made it myself!

It was pretty straight forward…

Here’s how you do it.

IMG_2642First, you melt butter very slowly in a saucepan.  I used unsalted organic butter.

You will begin to see that the butter is going to separate into three parts.  The middle part is your Ghee.

No need to stir, just be patient and let it melt.

Scrape off the top white part and get rid of it…


Then, when you have gotten all the white top layer off, pour it off into a container that has some type of spout.  I hear that a gravy separator is best.  I just used a measuring cup.

IMG_2621Can you see how it has two layers?  After you pour it out of the saucepan, let it settle and you will see two distinct layers.

Here is the tricky part…

When you pour off the (now) top layer you cannot get any of the other layer into your container.

If there is ANY tiny bit of water or other moisture in your container, your Ghee will go bad.   If you make sure everything is dry and only your “ghee layer” makes it into your container, you ghee will last forever!


Here is what it looks like when it hardens a little…

IMG_2647Ghee kinda seems comparable to Dr. Bronners Castile Soap… Magic with SO MANY uses!

I have been using it for cooking and as body lotion, not to mention adding a little to the neti pot in the morning, etc….!   I have a culinary use batch in one container and a body lotion batch in another…

Have you ever used Ghee?  And what for?