HOW TO MAKE YOUR OWN GHEE: Instructions on clarity….with clarity

Ghee is clarified butter.  Separating the milk solids from butter makes it liquid at room temperature as opposed to colloidal (soft, squishy solid) and renders it more digestible to humans and more stable for high-heat cooking.  Ghee is the preferred cooking fat in Indian cuisine and its Sattvic (balance-promoting) roots come from the ancient and … Continue reading