Since my knee injury, I’ve started adding a lot more ghee into my diet . Why? Well ghee will help my body metabolise food/herbs/teas the best it can. Thus, making my recovery as quick as possible. Think of ghee as an excellent therapeutic vehicle that transports the properties of those beautiful organic ingredients that you place into your body, taking them to the deeper tissue layers of the body.
Ghee has a whole scope of benefits. Ayurvedic traditions prescribe ghee for digestive issues, ulcers, and for its natural vitalizing properties.
Only problem is, that when you buy it at the store it can cost you anywhere between $15-$45.
The thing is, ghee is made by melting regular butter. Yep… that’s right! Nothing more, nothing less. It is that easy. When heated, butter separates into liquid fats and milk solids. To make ghee you simply remove the milk solids. What remains is basically a pure combination of fats, without any milk residue (which means that it does not need to be refrigerated). Ghee was traditionally made as a way of preserving butter. Little did they know how good it is for you. Funny how old traditions are slowly entering back into our world. Our great ancestors knew the way.
Makes one large jar of ghee
3 x 250g of unsalted organic butter
Nut milk bag or cheese cloth
Sterilise your jar buy washing it in warm soapy water (preferably a soap made from natural ingredients), then add boiling water and shake. Remove water. Air dry. I like to put mine in the sun.
Cut up butter into about 3cm cubes.
Add butter to pot, bring to a medium heat. Slowly bring to the boil. Turn down the heat to low. Stirring occasionally.
Watch your butter change it will go through the process shown in the photos. You basically need to see white twice. It will turn white then go to yellow then back to white. The second white is when it is done.
Bring off the heat and let it settle for about 5 minutes in the pot.
Pour through nut milk bag into the bowl.
Pour into sterilised jar and there you have it, organic ghee.
Ghee process from left to right