Using ghee regularly brings moisture and grounded nourishment to all our tissues, a true gift, and an ideal example of “food as medicine.”
Dr. Amy discussed in her lecture, The Spirituality of Menopause; An Ayurvedic Approach To the Later Phase of Life, the many benefits of ghee, or clarified butter, as women move through the transitional phases of perimenopause and beyond. Our skin and joints become more dry, stiff, and less flexible. Our minds seem less able to focus or control our fears. These are the elements of wind and space becoming more prominent at this stage of life. Taking steps every day to counteract the excess dryness, cold and roughness is key. Using ghee regularly brings moisture and grounded nourishment to all our tissues, a true gift, and an ideal example of “food as medicine.”
Benefits of using ghee in cooking and home remedies
Use as a butter replacement
Does not burn unless in extreme heat so ideal for cooking with
As a base or body ointments and liniments- for burns, scrapes, rashes)
Massage oil
How ghee affects the body
Improves memory
Lubricates connective tissue and joints
Improves digestion
Increases absorption and aids in the assimilation of nutrients into tissues
Nourishes the subtle energies in the body that supply long-lasting strength, immunity, and life force energy (aka; prana or qi)
Makes the body more flexible
In the ancient Ayurvedic medical texts ghee is mentioned over 700 unique times as part of various treatments. It pacifies (neutralizes) both pitta (fiery) and vata (airy) excess and the respective characteristics of their elements that manifest in our mind-body when we are out of balance or sick. It transports herbs and other medicinals through the body to where they are needed and then carries them directly into the tissue.
Homemade Ghee Directions 15 minutes cook time per pound of butter
Start with 1 pound of the purest butter available and place it in an uncovered medium-sized pan or pot.
Turn the heat to medium until butter is fully melted, and then turn it down until the butter just starts to boil.
Continue to cook at this temperature.
The butter will spurt as it heats and white curds will form at the bottom. These are the proteins, whey and casein, among others.
The butter will begin to turn a golden yellow and smell like you are making popcorn.
You want the oil to be clear all the way to the bottom so will have to scoop out foam on the top to be able to see all the way down.
When it is clear and stops popping and sputtering it is ready to be removed from the heat. It is important to stand over it throughout the process so it doesn’t burn or scorch.
Once the oil has cooled to a “warm” temperature then use several layers of cheesecloth and pour it through into a clean, dry glass jar with a tight cover.
You can dispose of the curds at the bottom of the pan. The butter was burned if the bottom of the pan is brown and smells nutty.
Ghee should be stored on the shelf and will become more medicinal over time. Do not refrigerate or use a wet utensil to spoon out the ghee or get water in the ghee. It will lead to contamination with bacteria and need to be thrown out.
2 pounds of butter yields a quart of ghee