By Kalpana Dwarikesh
Being intolerant of milk, and because I like the the lovely light nutty taste, I use ghee as a staple in my cooking. It actually is a healthy fat. Unsalted butter (preferably grass fed) is lightly boiled which separates the milk solids (casein & whey) and impurities, leaving butter that is clarified.
Butric acid in ghee nourishes the gastrointestinal tract by decreasing inflammation and repairing the gut wall. In Ayurvedic medicine, good digestion is the foundation for overall health and is also linked to strengthening the immune system. CLA in ghee is a fatty acid known to be protective against carcinogens, artery plaque and diabetes which lesson the risk of heart disease. Of course taken in moderation, I use clarified butter for sauteing, baking, even on popcorn. Try a little in tea or coffee to help relieve constipation.
Here's How I make it:
Place 1lb butter in a regular stainless steel pan and melt at medium heat. If you want, you can cut the butter into smaller pieces. A foam will rise to the top. At this point turn your heat down to medium low. You can scoop up some of these bubbles with a spoon if you wish to see the liquid. Milk solids will sink to the bottom and some will collect on the sides. The bubbling can be accompanied with a crackling sound. At a certain point the bubbles will slow down. Take off heat when the impurities on the bottom are medium brown color, not to dark. Let cool for 10 minutes and then run through a double layer of cheesecloth. Store in a glass jar unrefrigerated for literally months!!