HOMEMADE ' GHEE ' AND A EASY WAY 2 MAKE IT..

 

Pure Ghee is also used on many deities,both in home worship and in Temple worship,  performed by Brahmin priests.
Lord Krishna, one of the most prominent Indian deities is shown stealing butter as an infant, and is a companion of milkmaids, as a teenager.
The Puranas speak of the gods churning an ocean of milk in order to retrieve an elixir of longevity. Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine. The preparation of ghee involves heat, so it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter based products, ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air tight containers, it does not spoil easily. It is clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods. Ghee or the clarified butter is the main ingredient in many of the Indian foods. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer period of time.

It also adds great aroma, flavor and taste to the food.  The  traditional ghee is produced from the milk of buffalo in many  regions of India.

This is the highest quality cooking fat you can use. Delicious but also most fattening! 

As it is considered pure, ghee has great religious significance. It is used in all Hindu ceremonies, burned in every temple lamp, and used during cremation.

Authentic ghee can be made at home by using traditional methods.

So here is the easiest way for making homemade ghee.  

Collect | gather the  cream on the top of milk over a week or two.

Churn the cream well in a mixer with the help of ice and water to make butter.

The butter and the whey will separate.

Collect all the butter in a thick bottomed pan and cook  over a medium heat.

Do not cover the pan,  and when the butter starts foaming, reduce the heat and simmer uncovered.

Slowly all it's  water content vaporizes, it will foam and you’ll hear tiny, sharp crackling noises.

The ghee is ready when it. A change in color  from a cloudy yellow to clear golden color

will be seen.

Also  a thin, light tan, crust on the nearly motionless surface,  as the milk solids at the

bottom turn from white to tan. Now  keep a close watch on the ghee and remove from

the heat when done. Pour through a fine sieve.

The Ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.

Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.

Mind: Ghee is said to promote all three aspects of mental functioning , like  learning, memory

and recall.

Ayurvedic Balance:  Ghee balances both Vata (the dosha that controls movement in mind

and body) and Pitta (the dosha that controls heat and metabolism).