Guest guest Posted May 25, 2006 Report Share Posted May 25, 2006 This is a nice recipe GB Guru, would it be OKay to use butter or margarine in place of ghee? I have never seen ghee for sale. TIA, Kenia , Guru Khalsa <greatyoga wrote > > The Wife's Whopping Asparagus Soup > 2 cups asparagus in 2 inch pieces > 4 cups water > 4 Tbsp. ghee > 6 cloves garlic, minced > miso to taste > > Boil water. Add asparagus and cook until tender. Put in blender with other ingredients and puree until smooth. > Enjoy. > GB > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2006 Report Share Posted May 25, 2006 Here is how to make Ghee. Ghee Recipe 1 pound unsalted butter Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts. Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown. 1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take. Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don't ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. Two pounds of butter will fill a quart jar with ghee. Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls. Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi-a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - mistressofthedishes Thursday, May 25, 2006 11:28 AM Re: The Wife's Whopping Asparagus Soup Guru This is a nice recipe GB Guru, would it be OKay to use butter or margarine in place of ghee? I have never seen ghee for sale. TIA, Kenia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2006 Report Share Posted May 25, 2006 -Just wondering if this is a safe method for making Ghee. I have read that heating animal fat to a high temperature is more dangerous than eating it plain . Is this the way store bought Ghee is made? I am trying to wean myself from butter by using Earth Balance which is a good substitute. Deanna -- In , " Marilyn Daub " <mcdaub wrote: > > Here is how to make Ghee. > > Ghee Recipe > > 1 pound unsalted butter > > Put the butter in a heavy, medium-sized pan. Turn the heat on to > medium until the butter melts. > > Turn down the heat until the butter just boils and continue to > cook at this heat. Do not cover the pot. The butter will foam and sputter > while it cooks. Whitish curds will begin to form on the bottom of the pot. > The butter will begin to smell like popcorn after a while and turn a lovely > golden color. Keep a close watch on the ghee, as it can easily burn. After a > while it will become a clear, golden color. You will have to take a clean, > dry spoon to move away some of the foam on top in order to see if the ghee > is clear all the way through to the bottom. When it is clear and has stopped > sputtering and making noise, then it needs to be taken off the heat. Let it > cool until just warm. Pour it through a fine sieve or layers of cheesecloth > into a clean, dry glass container with a tight lid. Discard the curds at the > bottom of the saucepan. The ghee is burned if it has a nutty smell and is > slightly brown. > > 1 pound of butter takes about 15 minutes of cooking time. The > more butter you are using, the more time it will take. > > Ghee can be kept on the kitchen shelf, covered. It does not need > refrigeration. The medicinal properties are said to improve with age. Don't > ladle out the ghee with a wet spoon or allow any water to get into the > container, as this will create conditions for bacteria to grow and spoil the > ghee. > > Two pounds of butter will fill a quart jar with ghee. > Ghee can be used in place of butter and is an ideal cooking > oil, as it does not burn unless heated excessively. It makes a wonderful > body oil for massage and can serve as a base for herbal ointments (for > burns, skin rashes, etc.) and can even be used for lamps, with wicks made > from cotton balls. > > Ghee is a digestive. It helps to improve absorption and > assimilation. It nourishes ojas, tejas and prana. It is good for improving > memory and lubricates the connective tissue. Ghee makes the body flexible > and, in small doses, is tridoshic. Ghee is a yogavahi-a catalytic agent that > carries the medicinal properties of herbs into the seven dhatus or tissues > of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, > for kapha. Persons who already have high cholesterol or suffer from obesity > should be cautious in using ghee. Ghee is not to be used when there are high > ama (toxic) conditions. > > > > > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > mistressofthedishes > > Thursday, May 25, 2006 11:28 AM > Re: The Wife's Whopping Asparagus Soup Guru > > > This is a nice recipe GB Guru, would it be OKay to use butter or > margarine in place of ghee? I have never seen ghee for sale. > TIA, > Kenia > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2006 Report Share Posted May 25, 2006 That I couldn't answer. Maybe someone else can? Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - genny_y2k Thursday, May 25, 2006 11:56 AM Re: The Wife's Whopping Asparagus Soup Guru -Just wondering if this is a safe method for making Ghee. I have read that heating animal fat to a high temperature is more dangerous than eating it plain . Is this the way store bought Ghee is made? I am trying to wean myself from butter by using Earth Balance which is a good substitute. Deanna Quote Link to comment Share on other sites More sharing options...
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