How to Make:
This golden nectar is Ghee or “clarified butter” which means it’s been cooked to the point of separating the milk proteins, water and fat. This separation is what helps make it easier to digest, even for some people who struggle with digesting milk.
According to Ayurveda (yoga’s sister science), ghee is the only oil which increases digestive fire (agni) and helps to increase Ojas (the vital and essential life energy).
Ghee tastes slightly sweet and nutty, it’s also known to be shelf stable (but you can store it in the fridge if you wish) and has been used in Ayurvedic cooking and ritual for thousands of years. It’s cheap and easy to make yourself rather than buying the often more expensive store bought variety. If you do purchase ghee already made, be sure to read the ingredients and purchase those only made with butter.
Ghee has a higher smoking temperature so it’s perfect for pan frying and baking. Goes great with eggs, cooked greens, on toast or anywhere you’d use butter, oil or coconut oil!
- 1 lb of butter (unsalted and organic/grass fed if budget allows)
- Melt butter in a small or medium pot on medium heat (don’t rush the process by putting it on high!)
- Watch for bubbling and the louder crackling sound
- The bubbles and sound will quiet down a bit and it may start to bubble up again
- After the second round of bubbles and the ghee has turned a darker or a more golden yellow, remove from heat (I find the darker it is the sweeter the taste but don’t burn it)
- Strain into a jar using cheesecloth or paper coffee filter
- Let it cool and it’s good to go!
- Ghee is known to be shelf stable but it can be stored in the fridge if needed.
Certified Nutritional Practitioner & Yoga Teacher
Lindsay is a Certified Nutritional Practitioner, with a passion for whole body/mind care. She believes that supporting wellness through nutrition is more than following a diet. Lindsay's years as a yoga teacher and mindfulness practitioner lead to a compassionate multi-dimensional approach to your health and wellness.