In Ayurveda, ghee is considered the healthiest and primary fat. Because of the way it is prepared, ghee contains little to none of the lactose of butter, making it more tolerable for those on a dairy-free diet.
- 1 pound organic, cultured unsalted butter (TRY: Organic Valley Cultured Unsalted)
- In a medium saucepan over medium heat, melt and heat butter until boiling. Allow foam to rise to the surface. Continue to cook over medium heat until foam begins to break and subside. Watch butter carefully, and turn heat to low. If melted butter becomes still, increase heat slightly to maintain a low simmer. Continue to watch the butter carefully, allowing the ghee-making to become a practice in mindful meditation.
- After 15–20 minutes, the butter will begin to clarify, so you can see through to the bottom of the pan. The milk protein solids will accumulate at the bottom of the saucepan. Do not stir!
- Continue cooking, until the ghee becomes clear, like liquid sunshine, and solids become golden brown at the bottom and sides of the pan. For ghee to be thoroughly cooked and purified, the solids must brown slightly.
- Turn off heat, remove pan from stovetop, and let cool briefly. Pour ghee into glass jar(s) through a fine strainer lined with cotton muslin, layers of cheesecloth or a coffee filter. If cooked properly, ghee can be stored at room temperature without turning rancid or molding. It is not recommended or necessary that you store ghee in the refrigerator. Use within 2 weeks.