Butter makes everything taste better and it gets a lot of love from Amanda in her “Get Your Body Baby Ready” book and particularly Ghee. Ghee is butter but made by being simmered into a concentrate. Ghee contains primarily fats, but the good fats that contain omega-3s, a form of monounsaturated fats, which is a necessary element in fertility health (read more about fats + diet in our recent blog Eating Your Way to Fertility).
In Ayurveda, Ghee is recommended as a necessary dietary ingredient for pregnant women as its benefits can help improve the health of pregnant women and their fetus, and not to mention babies and toddlers for healthy brain development.
Carla (Ayurvedic Practitioner and founder of The Nourishment Garden) recommends you make your Ghee on the full moon. According to Vedic texts in India, this is an expansive time during the lunar cycle when the essences of plants and animals are drawn upward. At Angea we honor the cycles of the moon as it is important for us and our patients to offer respect to the cycles of nature by crafting Ghee on the full moon.
YOU WILL NEED
- 4 x 250g blocks of organic unsalted butter
- Muslin cloth
- Rubber Band
- Glass Jar
- Cut the butter into smaller sized pieces
- Melt slowly over medium heat in a heavy based pot
- Once the butter liquefies and comes to the boil, turn the heat down to low.
- The butter will foam and spit for a little while before settling into a quiet simmer
- Place the muslin cloth over the opening of your jar and use a rubber band to secure it, ready for pouring the ghee.
- The milk solids and buttermilk will separate from the butter oil (the ghee). Some of the solids will begin to sink to the bottom, along with a slight crust on top of the oil
- There’s no need to stir the ghee at any point, in fact, it’s best not to!
- When the milk solids at the bottom of the pan turn a light brown colour, the ghee begins to turn a lovely golden colour and begins to small deliciously sweet, shes ready
- Take off the heat and slowly pour the ghee through muslin cloth into your jar
HOW TO CONSUME YOUR GHEE
- Use it like butter, as a spread and to cook with.
- Our resident fertility specialist – Lauren Curtain TCM melts 1 tablespoon of Ghee and mixes it with honey, before drinking her bone broth.
- Ghee can remain its quality for several months or even years if kept sealed in a jar and out of sunlight and exposure to air.
- Ghee can tolerate heat up to 251 degrees Celsius, compared with butter and coconut oil which both burn at 176 degrees.
- Replace nasty vegetable cooking oils such as canola with Ghee.
- Too much or too little? Signs of good digestion of ghee: Good physical strength, lightness of the body, good strength of sense organs, lack of sleepiness or lethargy.
Hi, I’m Carla, an Ayurvedic Practitioner living in Melbourne. I created The Nourishment Garden to share my knowledge and experience of Ayurveda, in the hope that you may benefit and be inspired by exploring this wonderful medicine, just as I have. I offer this through health consultations, workshops, massage and retreats.
As a Practitioner, I work one on one to facilitate health and well-being through preventative health care programs specific to your needs. We focus on food and daily and seasonal routines, offering the opportunity to optimise your current lifestyle and improving longevity. In conjunction with an ayurvedic health program, a personalised yoga practice can be arranged to optimise your ayurvedic treatment plan. Yoga and Ayurveda are often referred to as ‘sister sciences’ as they come from the same Vedic Teachings from India, designed to co-exist as a way of life.