Ghee Recipe |
Ghee is butter without the water and hard to digest, cholesterol forming milk solids. Ghee is made by boiling the water out of butter. Sugar, proteins and saturated fats, the milk solids, precipitate out and settle to the bottom. Then the ghee is poured through a cheesecloth or similarly fine filter.
To boil butter place it in a small sauce pot on medium heat. Bring to a boil and lower heat to medium low because the milk solids in butter tend to burn when cooked too quickly.
The butter will mature through several stages. First it will crackle and pop indicated water hasn't yet evaporated. The surface will be frothy and opaque. The ghee will be cloudy at first. Then the foam changes and the ghee will become clear. The ghee will start to fizz and take on a deeper golden yellow color. Lower heat until the ghee is just simmering. Eventually you will notice the milk solids at the bottom take on a roasted, toasted color. Turn off the heat and strain. Ghee strains best when hot.
Do not stir the ghee while cooking.
Constitutional nutrition is tailored to the individual. In the kitchen, especially during your family’s formative years, you shape your family's lifelong health.
Understanding your child's constitution is key to raising resilience, instead of wiring in disease. Study constitutional medicine to discover the keys to personalized nourishment.
Rooted in the insights curated from Ayurveda and Greek medicine, constitutional medicine teaches you which foods match your body, so you and your family have true vitality, strength, and balance. See How it Works.
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Each dosha reflects a distinct metabolic nature and describes strengths & weaknesses in bodily function, and how these affect energy levels, digestion, susceptibility to disease, and many other tendencies.
Your metabolic nature not only affects your physical characteristics, but also influences your mental thought patterns, confidence, and enthusiasm.
Ayurveda balances these metabolic strengths & weaknesses to support your body's vitality and prevent recurrent disease cycles. This support is a critical aid, especially in chronic or incurable disease conditions.
The 3 metabolic body types (doshas), are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Through dosha, Ayurveda empowers people to identify metabolic imbalances early, break repetitive patterns of disease, and cultivate habits that support long-term vitality and well-being.
Ultimately, these metabolic patterns also provide a framework for understanding yourself, including body, mind, and spiritual tendencies.
John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle through constitutional nutrition (Ayurveda & Greek Medicine). His approach is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs the Joyful Belly College of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.
John's hobbies & specialties include advanced digestive disorders, medieval Catholic philosophy, & botany. He holds a bachelor's degree in mathematics from Harvard University. John, his wife Natalie and their 8 kids live in Asheville, NC
Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
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