Ghee is another name for clarified butter and is a traditional healing food in India. It is made by heating butter until it liquefies. The milk solids are removed, making it suitable for those who are dairy sensitive. You can also buy it already made in health food stores and Indian markets or you can try our ghee recipe below. Traditionally, ghee has been used for ulcers, constipation, would healing and soothing the digestive track.
To learn more about the benefits of ghee check out: Fall in Love with Ghee: Healthy, Dairy-Free and Tastier Then Butter
1 pound unsalted organic butter
1. In a medium saucepan, heat butter on medium heat.
2. The butter will melt and then come to a boil. You will hear the butter snapping and crackling as it boils.
3. It will begin to foam at the top. Remove the foam with a spoon and discard.
4. After about 15-20 minutes you will hear the “voice” of the ghee change. It will get quieter. You’ll see the oil become clear rather than cloudy.
5. Take it off the heat and strain it through cheesecloth or use a mental coffee filter and filter paper. You can wait 15 minutes or do this immediately. It’s hot, so be careful.
6. Put into a ceramic, glass, or stone bowl and cover. This ghee will last for about a year unrefrigerated.
Reprinted with permission from Liz Lipski, PhD, CCN
This recipe can be found in Dr. Susan Blum’s groundbreaking book, The Immune System Recovery Plan (LINK TO BOOK). It is her 4-step plan to achieving optimal health and features 40 delicious recipes. Check it out HERE.