The Healthy Kitchen: Clarified Butter/Ghee

Ghee also known as clarified butter has been used for thousands of years in cooking and Ayurvedic treatments. Ghee is made from cow milk butter, which is cooked at a low heat until the water evaporates, and milk solids have separated from the clarified liquid oil known as ghee. Because ghee is cooked at a lower heat than the traditional French method of making clarified butter it retains more nutrients than that method.

Ghee is an alternative for people who are lactose intolerant or have dairy allergies. Ghee is made by removing the milk solids which leaves only trace amounts of lactose and casein. And, because those components have been removed, homemade ghee can be stored at room temperature for 3-4 months or refrigerated for up to a year.

In this class we will make our own ghee using organic, salt free butter, share recipes, and everyone will be able to take a sample home.

~Tonia Mayerle, Ayurveda Health Counselor

September 1, 5:00-6:30pm

Statera Upper Level, Kitchen

$25