Clarified butter is used in many ways in Ayurveda (both in the kitchen and on the skin and as a medium to absorb remedies). It has many benefits and you will love its wonderful hazelnut taste!

In the kitchen, you will use it on your toast, as fat for frying or sauteing your food, and in your cakes.

Here are some of the major benefits of clarified butter:

• It can be cooked at high temperatures (unlike butter, olive oil or coconut oil), so it can be used for stir-fries without risk of burning.
• It has a long shelf life (up to three weeks on the counter and more in the refrigerator)
• During preparation, milk solids are removed as well as caseine or lactose are absent. It is therefore appropriate for those who are lactose intolerant.
• It has a wonderful nutty taste, pleasing to the palate.
• It is known to reduce inflammation, especially in the digestive system. Also externally (application to the skin: blistering and scarring).
• I is very good for dry lips or in the nostrils to protect the nasal mucosa from pollution or allergens.
• It helps eliminate toxins in the body by lubricating the digestive tract.
• It is an easily digestible fat one and it is good for the liver when consumed in moderation
• It is used in Ayurveda to shift the excess doshas in the body.
• It is especially good for Vata and Pitta doshas.
• It is full of vitamins A and E.

You will need:

• Unsalted butter (preferably organic)
• Sauce pan
• Spoon
• Cheesecloth
• Funnel
• Jar with a hermetic lid


• Place the butter in a sauce pan and turn to low heat (1-2)

• Let the butter melt completely.

• A white foam will start to form on the top. Remove this foam with a spoon (you will not keep this part).

• Do not mix!

• The white foam will start to disappear and the color will change from yellow to golden. There will still be bubbles coming up to the surface, making a small crackling sound.

• The ghee is ready when there is no more bubbles or crackling sound. At this point it should be golden and completely clear (so that you can see the bottom of the pan).

• A light brown deposit will form at the bottom of the pan. This is normal.

• The process will last between 15 to 40 minutes depending on the amount of butter used.

• To filter the ghee, place a funnel covered with a cheesecloth over a jar and pour the contents of the saucepan.

• Close the jar and leave on the counter, to harden. It will become clear, golden yellow.

Eléonore, trained in the Iyengar yoga tradition, has been teaching yoga since 2008. Later, she completed an advanced 500h training in Kripalu yoga, in the United States. She has been practicing Thai Yoga Massage since 2009 in Montreal and is a teacher at Lotus Palm. Her passion for knowledge of the human body and a better art of living brought her to anchor her education in Ayurveda. She completed her 250h training at the Kripalu Institute and continues her education regularly. She currently teaches workshops to adapt your yoga practice according to Ayurveda.

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