Ghee

Ghee

Ghee is essentially clarified butter, which means it has had the milk solids and water removed. It has been used in Ayurvedic medicine to heal ailments from digestive complaints to memory loss and  constipation and ulcers . Although these claims have yet to be proven by clinical research, ghee may possess certain qualities that maybe  beneficial.  It doesn’t need to be refrigerated because it contains no milk solids (does not contain lactose). If you are lactose intolerant, you may not be sensitive to ghee, making it an ideal item to keep in your cabinet.

Ghee has a higher “smoke point” than butter, which means that it can be cooked to a higher temperature before beginning to burn. This trait makes it ideal for cooking and sauteing. 

Ghee has a distinctive and fragrant flavor that is different from pure butter but it consists entirely of fat, so it’s not healthy to eat in large amounts.One tablespoon of ghee has approximately 135 calories, all of which come from fat. That small amount of ghee has 15 g of total fat and 9 g of saturated fat, or 45 percent of the recommended daily value. A tablespoon of ghee also has 45 mg cholesterol, or 15 percent of the daily value. Ghee is free of sodium, carbohydrates, fiber, sugar and protein.

How to Make Ghee

To make ghee yourself, melt butter in a pan and bring the melted butter to a boil. Turn down the heat and simmer the butter for about eight minutes.  Milk solids will sink to the bottom of the pan and when it turns light brown it is ready Take off heat Ghee can burn in this stage easily and will smell nutty. Let ghee cool till warm.  The foam on the top can be used on vegetables or rice. Strain them out with a towel or cheesecloth, and keep the strained ghee in an airtight container. Ghee is said to improve in medicinal qualities as it ages.

Resource

http://www.chopra.com/ghee

and Ayurvedic cooking for self healing