GHEE

THE GHEE

The ghee, or clarified butter, is considered, with honey,
as the pure product (satvic) who in the world.

To prepare the ghee

Melt a generous amount of unsalted organic butter over low heat to medium, and heat for ten minutes. Then, when the large bubbles (due to evaporation of water) have given way to smaller bubbles and we obtained a liquid of a golden brown, reduce heat and cook until white solids turn brown, then remove from heat, cool slightly and filter with a clean cotton cloth. The ghee will keep very well, even at room temperature.

Use as cooking butter for sauté spices and vegetables.

The properties of ghee are wonderful, in addition to its divine taste ...

The spiced ghee can deliver their aromas and active ingredients, making them easily digestible for the body, for our cells.

The ghee is a food very pure that nourishes and lubricates the nervous system and body. It is much more digestible than butter and much less rich in cholesterol. One or two teaspoons of ghee on bread, rice or other cereals provide an excellent taste, stimulate digestion. The ghee helps to create ojas (the essence of physiological secretions) and balance all dosha.