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Ghee is butter without the water and hard to digest, cholesterol forming milk solids. Ghee is made by boiling the water out of butter. Sugar, proteins and saturated fats, the milk solids, precipitate out and settle to the bottom. Then the ghee is poured through a cheesecloth or similarly fine filter.
To boil butter place it in a small sauce pot on medium heat. Bring to a boil and lower heat to medium low because the milk solids in butter tend to burn when cooked too quickly.
The butter will mature through several stages. First it will crackle and pop indicated water hasn't yet evaporated. The surface will be frothy and opaque. The ghee will be cloudy at first. Then the foam changes and the ghee will become clear. The ghee will start to fizz and take on a deeper golden yellow color. Lower heat until the ghee is just simmering. Eventually you will notice the milk solids at the bottom take on a roasted, toasted color. Turn off the heat and strain. Ghee strains best when hot.
Do not stir the ghee while cooking.
How Does This Ayurvedic Recipe Improve Wellness?
CLINICAL AYURVEDIC REVIEW
One of the most important medicines in Ayurveda. For Ayurvedic notes see ghee in the ingredients section.
WHAT IS GHEE?
Like baking bread making ghee is an art, a meditation and a labor of love. Buy organic, unsalted butter only. Ghee is highly concentrated and thus also concentrates toxins if made from impure ingredients.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances.
With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you.
Disease results from diets and lifestyles that are incompatible with your nature.
By eating a personalized diet matched to your body, you experience optimal health.
See How it Works.
Is Ghee Good for My Ayurvedic Diet?
Find out by taking this free, easy quiz.
You'll learn your body type, and whether 'Ghee' is a good fit.
Complete the basic quiz in 1 minute, or go deeper with additional quizzes at your own leisure to learn more about your body.
Functional Ayurveda helps you assess imbalances through 20 main biocharacteristics
(gunas).
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
In Ayurveda, oily refers to anything moistening. More specifically, oily refers to building substances that increases fat, or are themselves fatty. For example, sugar is Oily.
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
According to the biocharacteristic theory of medicine,
people tend to get sick, over and over again, due to habitual causes and imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
(doshas),
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy. They are easily stimulated, hyperactive, underweight and dry.
Metabolic individuals tend to burn or use energy. They tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic individuals tend to store energy as body mass. If they store too much energy, they could gain weight easily and have congestion. Anabolic people tend to be stable and grounded.
Experiences vary according to the person and constitution. Individual results may vary.
The list of herbal-actions below has not be approved by the FDA and should not be used to treat a medical condition.
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda biocharacteristics.
His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful.
John also directs Joyful Belly's School of Ayurveda,
offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel,
as well as public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem.
His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
Outside of work, John enjoys spending time with his wife and 7 kids, and pursuing his love of theology, philosophy, and language.
Oh! I tried to make my own ghee but it didn't work very well. At the end it was very very brown:(. Maybe it was burnt? Can I still use it or is it better throw it out?
Slightly burnt ghee is a very tasty ingredient used in desserts for a roasted touch! However, it is best to avoid burning the ghee in Ayurveda. Towards the end, the ghee has to be watched carefully, a note I've added to the recipe section above. Thanks for asking!
You can combine equal amount of ghee and honey by volume, but not by weight. I've never experienced the ill-effects of ghee / honey combining personally, and would love to hear from others about their experiences.
So, this question is most likely a question many have had. I followed this recipe exactly. I filtered it into a measuring cup with a spout ( it really helps) with two sieves and then into a clean, dry, jar, again with two clean sieves. However, after being filtered twice, there is still a good amount of solid at the bottom. I understand that making ghee is an art and an honor. Do you think I should filter it again, or is this normal?
* These statements have not been evaluated by the Food and Drug Administration.
The information and products on this website are not intended to diagnose, treat, cure or prevent any
disease.
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