The rich, silky, nutty flavor of ghee adds an incomparable flavor to food. Along with exotic spices, ghee is what gives Indian cuisine its depth of flavor and unique aromas.

Sometimes people feel a little intimidated about preparing ghee — a key ingredient in Ayurvedic cooking. As I explained, ghee is butter cooked down (or clarified) so that all the moisture evaporates. There is a tendency to associate clarified butter with complicated French cooking. And that raises people’s cooking anxiety.

Okay… today I’m going to give you a recipe for ghee. You’ll see for yourself how simple it is to prepare.

In fact, ghee makes cooking easier! The reason why chefs use it is because it will not burn during cooking. Also, ghee possesses a rich buttery flavor that can turn even a plain meal into an impressive culinary achievement. Who can complain about that?

Let’s Talk About the Health Benefits…

I can give you endless reasons why ghee is a healthy ingredient to cook with. For starters it is a good source of fat-soluble vitamins A, D and E. Ayurvedic cooks prize ghee for its ability to…

– absorb important nutrients and herbs

– deliver them into the body’s cells

– thoroughly lubricate your body’s tissue and organs

I am big on recommending ghee to patients with excess stomach acid. I believe it is very useful to help repair the mucus lining of the stomach.

In addition, ghee’s lubricating properties help improve sexual vitality by keeping the nerve endings alive. Its vitamin E content make it a good choice for strengthening the nervous system and building muscle.

“But Doesn’t Butter Mean High Cholesterol?”

I know there’s been some controversy over whether anything butter-related could be healthy. Even some Indian restaurants have fretted over whether to drop ghee in favor of vegetable oils. But like most unwarranted health scares, I predict this too will pass.

Many health studies have shown that if you consume ghee or butter in small amounts, you needn’t worry about increasing your risk of heart disease. It’s been well established that trans-fatty acids — a byproduct of hydrogenated oil — are the most heart-unhealthy fats of all. In contrast, butter contains only one gram of saturated fat per teaspoon.

You can buy a jar of ghee in Indian grocery stores, in some health food stores, and online, but I usually make my own. Another benefit is that, because the milk and other solids are cooked out of it, ghee has a longer shelf life than regular butter.

Make sure you buy ghee made from butter and not vegetable oil (AKA vegetable ghee). Vegetable ghee is cleverly disguised margarine flavored like ghee. It’s full of trans-fatty acids which are destructive to your arteries and dangerous for your heart.

How to Make Homemade Ghee From Dr. Helen’s Guide to Ayurveda

1. Put one pound of organic butter in a stainless steel or heat-proof glass pan and place over medium heat.

2. Allow to melt and come to a boil; skim off the foam that forms at the top.

3. Lower the heat and allow the moisture to evaporate. The ghee will turn golden brown but should not burn..

4. Remove from heat, let cool.

5. Strain into storage jar..

6. Store in your refrigerator where it will store indefinitely. Ghee will last up to two months without refrigeration.

Ayurvedic Doctor Confesses…

I have to admit that when I first started making ghee, I messed it up like any other beginner. It took time to get into the rhythm of cooking it. I was looking for a certain appearance and texture, and in the process ended up throwing away the brown ghee formation that rises to the top.

I later learned this is very valuable medicine. It has high viscosity and lubricates the finest tissue. Excellent for nerve disorders.

Enjoy the recipe!