Clarified Butter <ghee>
8 ounces(2 sticks) of organic unsalted butter, cut into cubes
Method
Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. Once no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Skim off as much as you can but you can remove the rest when straining it. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.
Clarified butter has a deep decedent flavor, I added thyme and himalayan sea salt to this recipe to for the delicious black olive roll. Add a touch of fresh and salt to your finished clarified butter, cook over low heat until flavors infuse. Clarified butter can also be seasoned with a number of spices. A few I recommend: cinnamon, turmeric, curry, saffron. Add fresh herbs like thyme and rosemary to add a flavorful touch to your roasted veggies. Add seasonal berries and cook until they plump up stir well. When finished let berry and ghee solidify by placing in refrigerator or freezer. Cook butter longer at lower heat to decrease the moisture and deepen the flavor. Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.
Clarified Butter (Ghee) // Coffee : If you like to have your coffee for breakfast add 2 tablespoons of clarified butter to one cup of coffee for a smoother flavor and a burst of nutrient rich energy.
Veda
Clarified Butter/Ghee (unlike other oils) is rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. A healthy body therefore makes it own form of ‘ghee’ but you can aid that greatly by just consuming it. Butyric acid helps lubricate joints and reduce inflammation, leaving your body feeling flexible. These fatty acids are absorbed directly to the liver (like carbs) and burnt as energy. Active individuals can use ghee as a consistent energy source. The energy from these fatty acids can be used to burn other fats in the system and aid in loss of unnecessary weight.