Divine Flow

Before closing the containers, I let the ghee cool completely to prevent condensation from forming on the lid. This step, says Malakoff, helps keep moisture out so that the ghee will last up to a year.

(Always using a clean, dry utensil to scoop out your ghee helps, too.) Ghee's melting point is close to room temperature, so the consistency can fluctuate between a solid like butter and a liquid like olive oil. One pound of butter makes roughly three-fourths of a pound of ghee; I collected 17 pints of the stuff, maybe 18 if you include what was lost to spillage, incomplete filtering, skin care, and sampling.

After three days of stripping down dairy to its purest form, it was easy for me to understand Malakoff's link between making ghee and connecting to the Divine. My own thoughts settled throughout the project, leaving me with the quiet, unperturbed awareness that accompanies meditation. A sense of peace comes with taking part in a process that spans millennia, and I found myself happily watching the ghee run through the filter, admiring its easy viscosity, and inspired by the sweet unob-scured flow of liquid gold. ■

Suzanne VanGilder is a yoga teacher working on her Anusara certification.

Suzanne VanGilder is a yoga teacher working on her Anusara certification.

eating wisely recipes

Ghee makes 1% cups

Some recipes suggest removing the foam from the butter; others say it isn't necessary.

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