yogavagabond posted

In Ayurveda Ghee is considered as Sattvic food which helps balance the body, purify the mind and calm the spirit. In India for centuries Ghee has been considered a ‘rasayana’, a healing food (Essential Ayurveda: What It Is and What It Can Do for You, S. Krishan, 2010) and is used by many Indians in their kitchens on a daily basis. 
Ghee is 100% unadulterated butterfat extract, which is also known as clarified butter, butter oil or sman in Middle East cooking. It is a  healthy addition to the daily menu if used in moderation (one/two spoons per day assuming you do not need to be on a low-fat diet for any reason). Ghee also has a higher smoking/burning point (485℉/252 ℃) than butter and most other oils, which makes it just perfect for cooking. Due to clarification process:- ghee gains a nutty, rich and butterlike taste, the milk solids and milk sugar lactose are removed from the butter making it more suitable for people with lactose intolerance, and it can be kept outside the fridge for many weeks.

It takes me about 40 minutes to make ghee at home. I melt one pound, unsalted butter in a saucepan over medium heat. When melted butter came to a boil I reduce the heat to low and let it simmer without the lid. After about 40 minutes the water present in the butter is gone, the milk solids are present on the top of the ghee in a form of foam and some solids also settled on the bottom of the saucepan. Once the ghee is done it stops bubbling. I leave ghee for few moments to cool down a tiny bit, then after, strain the liquid through cheesecloth into a glass jar. Ghee can be also made in a slow cooker. The 4-hour Chef book by Timothy Ferriss has a description of how to make Ghee at home this way. As we just purchased a slow cooker I shall give it a try next time when I need more Ghee :-) #ghee #Ayurveda #wellbeing #healthyfood #healthydiet #saturatedfat #fat #yogavagabond #yogicdiet #yogaworld #ayurvedaworld #ancientwisdom #food #cooking #doityourelf
yogavagabond
Yoga-Vagabond
In Ayurveda Ghee is considered as Sattvic food which helps balance the body, purify the mind and calm the spirit. In India for centuries Ghee has been considered a ‘rasayana’, a healing food (Essential Ayurveda: What It Is and What It Can Do for You, S. Krishan, 2010) and is used by many Indians in their kitchens on a daily basis.
Ghee is 100% unadulterated butterfat extract, which is also known as clarified butter, butter oil or sman in Middle East cooking. It is a  healthy addition to the daily menu if used in moderation (one/two spoons per day assuming you do not need to be on a low-fat diet for any reason). Ghee also has a higher smoking/burning point (485℉/252 ℃) than butter and most other oils, which makes it just perfect for cooking. Due to clarification process:- ghee gains a nutty, rich and butterlike taste, the milk solids and milk sugar lactose are removed from the butter making it more suitable for people with lactose intolerance, and it can be kept outside the fridge for many weeks.

It takes me about 40 minutes to make ghee at home. I melt one pound, unsalted butter in a saucepan over medium heat. When melted butter came to a boil I reduce the heat to low and let it simmer without the lid. After about 40 minutes the water present in the butter is gone, the milk solids are present on the top of the ghee in a form of foam and some solids also settled on the bottom of the saucepan. Once the ghee is done it stops bubbling. I leave ghee for few moments to cool down a tiny bit, then after, strain the liquid through cheesecloth into a glass jar. Ghee can be also made in a slow cooker. The 4-hour Chef book by Timothy Ferriss has a description of how to make Ghee at home this way. As we just purchased a slow cooker I shall give it a try next time when I need more Ghee :-) #ghee #Ayurveda #wellbeing #healthyfood #healthydiet #saturatedfat #fat #yogavagabond #yogicdiet #yogaworld #ayurvedaworld #ancientwisdom #food #cooking #doityourelf

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