Recipe for ghee butter – strengthen your body for the winter

I wrote about ghee butter and its properties some time ago, you can read it HERE

Butter fat is considered a rejuvenating agent in Ayurvedic cuisine. Properly prepared butter is easy to digest and strengthens digestive organs.

Ghee butter can be used for:

• stewing
• baking
• as an addition to dishes
• for soups
• for sandwiches

Clarified butter (ghee) can be purchased in many stores, both stationary and online (watch out for those in plastic packaging). It is also available in my store 😉

You can also prepare it yourself.

Recipe according to Doctor Z. Kubat

Ingredients:

Between 2 and 4 pieces of fresh butter  (without salt, should be a good quality butter)

Preparation:
Cut the butter into tiny pieces and place in a pot in which you will melt it. Then pour cold water and strain. Repeat this  until the water will be clean and the remaining milk (cream) is rinsed out. Then cook the butter until the ”cooking noise” is gone and the water evaporates completely. Strain the butter by using a clean linen or cotton cloth, you can also use a paper coffee filter . Transfer a small amount to a smaller jar. Ghee butter has a long expiration date, but it is important, not to keep it in the fridge.