Ghee is clarified butter, that is, butter that has the milk solids and water removed. According to Ayurveda, Ghee is the best oil for cooking (unless you have high cholesterol). Ghee alleviates Vata and Pitta. It kindles the digestive fire without aggravating Pitta, it strengthens immunity, and it nourishes the mind and nervous system.

Ghee does not require refrigeration if you keep moisture out of it. Make sure you never dip a wet spoon into your ghee, as it will go bad.

This Stainless Steel Ghee Pot is the perfect container for your ghee. Steel is the best material to keep ghee in, as it is not a porous surface and it will keep your ghee away from moisture and ready for you. It comes with a cute little ladle for serving.

This Stainless Steel Ghe Pot will hold 1 - 1.5 lb. of ghee. Dimensions are: aprox. 4 inches diameter by 3.5 inches height.

Ghee Recipe:

You need pure unsalted Butter (not margarine). Raw, organic butter is best.

Melt the butter in a medium saucepan and bring to a light boil over a low flame. Allow it to cook for 15 minutes or so. Foam will rise to the top but it should not be removed during the cooking process, because it contains medicinal properties.

The solids will settle to the bottom of the pan and will eventually turn to a light tan color and the ghee will give off a popcorn like fragrance, indicating that it is ready.

Turn the heat off, wait till it cools a bit, and strain the ghee through a super fine strainer or a few layers of cheesecloth, and store it in your Stainless Steel Ghee Pot.

If ghee is prepared properly, with all the moisture cooked out, it does not need refrigeration.