Here is a Ghee recipe I use, posted on a Facebook page, helps keep cholesterol and triglyceride levels within normal range. How to make this out of unsalted butter. Ghee is highly beneficial for all blood types.
Ayurvedic preparation of clarified butter. Loaded with short chain fatty acids, including some butyric acid. It is ok for all types. 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 one’s immunity (called Ojas in Ayurveda).
Give it a try. It is very tasty and without the side effects of plain butter.
Note: This does not require refrigeration if you keep moisture out of it; for example, don’t dip a wet spoon into the ghee jar.
Simple Homemade Ghee Recipe
Here is a recipe I use, posted on a Facebook page, helps keep cholesterol and triglyceride levels within normal range. How to make ghee out of unsalted butter. Ghee is highly beneficial for all blood types.
Ayurvedic preparation of clarified butter. Loaded with short chain fatty acids, including some butyric acid. Ghee OK for all types. 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 one’s immunity (called Ojas in Ayurveda).
Give it a try. It is very tasty and without the side effects of plain butter.
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.
Ingredients
- 1 lb butter organic unsalted
Instructions
- 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 a lot of bubbling and gurgling, then this action will subside. Next the ghee will begin to develop a foam at the top. Remove the foam to a jar and try to remove all bubbles, so you can pour out the liquid ghee to save. If a paper towel is dipped and lit with a lighter, and it does not pop, the ghee is done at this point.
Notes
Note 1: Once you make Ghee a time or two it becomes easy to tell when it is done. Adding a little healthy fat to your diet will help you feel full. Note 2: Ghee does not require refrigeration if you keep moisture out of it; for example, don’t dip a wet spoon into the ghee jar.
Simple Homemade Ghee Recipe
Here is a recipe I use, posted on a Facebook page, helps keep cholesterol and triglyceride levels within normal range. How to make ghee out of unsalted butter. Ghee is highly beneficial for all blood types.
Ayurvedic preparation of clarified butter. Loaded with short chain fatty acids, including some butyric acid. Ghee OK for all types. 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 one’s immunity (called Ojas in Ayurveda).
Give it a try. It is very tasty and without the side effects of plain butter.
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.
Ingredients
- 1 lb butter organic unsalted
Instructions
- 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 a lot of bubbling and gurgling, then this action will subside. Next the ghee will begin to develop a foam at the top. Remove the foam to a jar and try to remove all bubbles, so you can pour out the liquid ghee to save. If a paper towel is dipped and lit with a lighter, and it does not pop, the ghee is done at this point.
Notes
Note 1: Once you make Ghee a time or two it becomes easy to tell when it is done. Adding a little healthy fat to your diet will help you feel full. Note 2: Ghee does not require refrigeration if you keep moisture out of it; for example, don’t dip a wet spoon into the ghee jar.
