It’s been a while since I’ve clarified butter (ghee) at home – and spiced it intricately so!
Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranianand Arabic cuisines, traditional medicine, and religious rituals.
Ayurveda considers pure un-adulterated ghee to be sāttvik or sattva-guṇi (in the “mode of goodness”), when used as food. It is the main ingredient in some of the Ayurvedic medicines, and is included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā, and majjā) along with sesame oil, muscle fat, and bone marrow. Ghee is used preferentially for diseases caused by Pitta Dosha. Many Ayurvedic formulations contain ghee, for example, Brāhmi ghṛta, Indukānta ghṛta, Phala ghṛta, etc. Though eight types of ghee are mentioned in Ayurvedic classics, ghee made of human breast milk and cow’s ghee are claimed to be excellent among them. Further, cow’s ghee has medhya (intellect promoting) and rasāyana (vitalizing) properties. Ghee is also used in Ayurvedas for constipation and ulcers.Vechur cow Ghee produced using Vechur cow’s milk, is famous for its high medicinal values due to the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the health of convalescing people.
In Sri Lankan indigenous medical traditions (Deshīya Cikitsā), ghee is included in pas tel (five oils: ghee, margosa oil, sesame oil, castor oil, and butter tree oil).
This time, just to make things a little more interesting in the kitchen and on the table, I spiced up the ghee with a touch of garam masala and garlic.
1 lb. grass fed, organic butter
1 tsp. garam masala
1 tsp. grated garlic
Melt the butter in a medium saucepan and bring to a simmer. Begin to spoon off the bubbling milk solids and reduce to a simmer. Simmer for about 30 minutes, continually skimming off the top (the lactose and dairy).
Strain through a coffee filter and allow to cool.