The Great Kosmic Kitchen

Full Moon Ghee

In Ayurvedic tradition, ghee is made under the full moon sky representing the Mother and nurturing energies which are given to the ghee. Since it was the last night of the full moon phase and the last full moon of 2012, we decided it was the perfect night to make our ghee. We lit a few candles in the kitchen and sang the mantra to the goddess Chamunda while the ghee bubbled and filled the kitchen with its sweet perfume.

When making medicine or taking medicine, Ayurveda believes that saying a mantra 108 times gives the medicine increased potency, so that is exactly what we did. We have learned through studying with our elders, that it is important to set intentions before making medicine and adding a feeling of ceremony to what we are doing.

Ghee is a sacred medicine used in Ayurveda tradition. For thousands of years, its nourishing properties have worked on the Ojas or subtle essence of all tissues. This feeds the bone marrow, nerve tissue, brain, subtle tissues of the body and the reproductive tissues. Ghee’s magic not only helps our physical body but our mind as well. Dr. Vasant Lad speaks of ghee giving nourishment to the Tejas, or the fire of the mind. This promotes medhagni, the flame of intelligence and perception.

Even if you’re not into the whole Ayurveda thing, ghee tastes incredible and is wonderful for cooking, sauteing, or slathering on toast. It is different than other oils and fats since it strengthens the liver and the digestive fire. Making ghee is quite simple and a lot cheeper than buying it from a store. Give it a try. I’m sure you’ll be hooked from your first bowl of kitchari with a bit of ghee on top.

MATERIALS

small pot

strainer or cheese cloth

pint jar with lid

INGREDIENTS

1 lb organic unsalted butter

METHOD

Add the butter to a small pot on medium heat. Butter will begin melting and will look like it is boiling with a lot of bubbles at the top. Wait about 15 minutes until the sounds of the boiling change and the appearance of the bubbles gets smaller and more dispersed. Let ghee cool for a few minutes then skim off the foam at the top with a spoon into the jar. There will be a lot of milk solids at the bottom of the pot, but all we want is the golden liquid and foam at the top. Strain the ghee into the jar and close with the lid.

*Ghee doesn’t need to be refrigerated, just don’t let moisture get into the jar.

Happy New Year!

May 2013 bring you light and love… and a little magic.