For the GHEE, you need:
1 pound of organic salt free butter (my husband & I love making ghee; we've tried many organic butters and our best ghee has been made from Strauss organic butter.)
A large heavy bottom sauce pan
A fine metal strainer
A 16 ounce glass jar with top
Begin with a prayer. Ghee is medicine, and the supplications and invocations you offer will only heighten it's power, bringing good health to all those who share in the goodness you've created. Heat the pan and unwrap the butter. Place the butter in and allow it to melt down on a medium high heat.
It will transform before your very eyes. Bubbles begin, then frothiness. It can boil over so keep a close watch. I occasionally (and lightly to avoid splatter) blow on the surface of the boiling butter so that it breaks the air pocket of the froth. This tends to keep it from overflowing. Sometimes it still overflows, and I have to remove it from the heat to stop it. A key, I have found in my process, is to not stir the butter. Some people have other techniques. Not stirring is the one that I have had the most success with. Also, keep your nose close at hand, because the line between perfect and burnt is very fine. When the ghee begins to smell nutty is when this boiling phase is complete. Turn off the heat and let sit.
Allow your frothy looking ghee to cool for about 30-40 minutes. During this time most of the milk solids will sink to the bottom of the pan. Any frothy remains will disappear and you will be left with this golden clear product.
Next you want to strain the ghee to remove any floating solid particles.
Check out what is left on the bottom of the pan! That is the icky, gunky, sticky stuff that makes butter bad for you. That is what clogs and obstructs the circulating channels of your body.
Ghee is a sattvic food, heightens spiritual energy. It is gently cooling to the system and is lubricating without clogging. In fact, ghee helps the channels to flow freely. Ghee is most beneficial for pitta/summer/hot constitutions. Those of kapha nature, especially in kapha (Spring) season should use very very sparingly.
Store in an airtight jar. Ghee keeps out of the fridge. In fact, Ayurveda teaches that when you refrigerate ghee you loose it's medicinal potency. Keep in mind that you should never use a wet utensil when scoping out ghee. Water creates mold in your ghee and it will go rancid. (This is true with all oils)
