Clarified butter (ghee) is sent from the heavens. In Ayurveda, ghee has been used for thousands of years as a cooking medium and as a vehicle for intaking herbal medicine. The herbs can be sent to the deeper layers of tissue as fat is an excellent carrier. It is one of the best forms of fat which is much needed for proper brain functioning, joint lubrication, nerve tissue, and strong immunity.
When you make ghee, you separate the solids from the butter, getting rid of lactose and casein.
Use 4 sticks of organic unsalted butter available in most supermarkets.
Place the sticks in a small saucepan and begin to cook at medium high, then reduce to low heat. After a few minutes you will notice white froth forming on its surface. Get a large spoon and begin to remove this froth.
When the solids on the bottom of the pan begin to turn golden brown (10 to 15 min) remove from heat. Cool and strain into a glass container. You can store inside refrigerator or outside in pantry.
Ghee can replace your spread on toast, cooking oils, and it can be stirred into grains like oatmeal.