Organic Ghee/ Ghrta now available!
May 21, 2011 2 min read
Traditional Organic Ghee
How to use ghee:
Add ghee to your cooking, it is viewed as a superior cooking fat as it doesnt burn during cooking or digestion. According to Indian tadition, ghee, when fried with spices, takes on the properties of those spices and diffuses them throughout the food (yogavahi).
Herbs can be added to the ghee to enhance their healing effects
Some health benefits of Ghee according to Ayurveda
+ promotes learning and memory
+ anti aging
+ balances excess stomach acid
+ increases fertility
+ vitalising and rejuvenating
+ good for eye sight, complexion, voice and beauty
Quote from the Charaka Samhita
“Intake of ghee is prescribed for those whose bodily constitution is dominated by vata and pitta, who is suffering from diseases due to the vitiation by vata and pitta, those desirous of good eye sight, those suffering from phthisis and consumption, the old, children, the weak, those desirous of longevity, those desirous of strength, good complexion, voice, nourishment, progeny, tenderness, lustre, ojas, memory, intelligence, power of digestion, wisdom, proper functioning of sense organs and those afflicted with injuries due to burns, by weapons, poisons and fire” (Charaka Samhita Su 13/14; Ch Su 13/ 41-43).
How to make your own ghee
Preparing Ghee, from Diet and Nutrition: Himalayan Mountain Cookery (Himalayan Institue)
To make ghee, place one pound of unsalted butter in a saucepan until it boils; then lower the heat. When the white foam of milk solids which will accumulate on the top begins to collapse and thicken, start skimming it off. Do not disturb the bottom of the pan, as some of these solids will also sink and can be left in the pot until after the ghee is poured off. As the butter continues to boil, watch the oily portion to see when it becomes clear, and watch the sediment on the bottom to see when it turns a golden brown. Be careful this does not scorch and ruin the ghee. When all the water is evaporated, the sound of the cooking will change from one of boiling to one of frying, and the bubbling will stop. When only the clear, hissing oil and the golden sediment remain, the ghee is ready. At this point the temperature will begin to rise quickly so remove the pan from the heat, and let it sit for a moment. During this time, the hot fat will turn the sediment a little darker. Pour the ghee off into an earthenware, glass or metal container for use near the stove.
How to use ghee:
Add ghee to your cooking, it is viewed as a superior cooking fat as it doesnt burn during cooking or digestion. According to Indian tadition, ghee, when fried with spices, takes on the properties of those spices and diffuses them throughout the food (yogavahi).
Herbs can be added to the ghee to enhance their healing effects
Some health benefits of Ghee according to Ayurveda
+ promotes learning and memory
+ anti aging
+ balances excess stomach acid
+ increases fertility
+ vitalising and rejuvenating
+ good for eye sight, complexion, voice and beauty
Quote from the Charaka Samhita
“Intake of ghee is prescribed for those whose bodily constitution is dominated by vata and pitta, who is suffering from diseases due to the vitiation by vata and pitta, those desirous of good eye sight, those suffering from phthisis and consumption, the old, children, the weak, those desirous of longevity, those desirous of strength, good complexion, voice, nourishment, progeny, tenderness, lustre, ojas, memory, intelligence, power of digestion, wisdom, proper functioning of sense organs and those afflicted with injuries due to burns, by weapons, poisons and fire” (Charaka Samhita Su 13/14; Ch Su 13/ 41-43).
How to make your own ghee
Preparing Ghee, from Diet and Nutrition: Himalayan Mountain Cookery (Himalayan Institue)
To make ghee, place one pound of unsalted butter in a saucepan until it boils; then lower the heat. When the white foam of milk solids which will accumulate on the top begins to collapse and thicken, start skimming it off. Do not disturb the bottom of the pan, as some of these solids will also sink and can be left in the pot until after the ghee is poured off. As the butter continues to boil, watch the oily portion to see when it becomes clear, and watch the sediment on the bottom to see when it turns a golden brown. Be careful this does not scorch and ruin the ghee. When all the water is evaporated, the sound of the cooking will change from one of boiling to one of frying, and the bubbling will stop. When only the clear, hissing oil and the golden sediment remain, the ghee is ready. At this point the temperature will begin to rise quickly so remove the pan from the heat, and let it sit for a moment. During this time, the hot fat will turn the sediment a little darker. Pour the ghee off into an earthenware, glass or metal container for use near the stove.
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