Ayurvedic Newsletter and cultured ghee recipe

[Guest guest]

Dear Friends,

I have been so honored and lucky to have dear Ysha as a colleague,

and to call her my friend. Perinatal/Postpartum Ayurveda is such an

amazing practice and needed gift to the modern world, I'm so excited

about all of your work.

 

I am an Ayurvedic practitioner in Chicago. Ysha liked my newsletter

and kindly asked me to post a link to it for you all. They usually

have 3 articles and a recipe. So, I thought I would include a quick

sample of a recipe I have wanted to get out.

 

My web site has a direct link ( www.AyurvedicBalance.com), but you

can e-mail me: Ayurbalance (at) gmail. (com)...sorry, to foil the

spammers...just state that you'd like to be added to mailing list!

 

 

 

CULTURED / YOGURT GHEE

 

Its not clear to me when things changed, perhaps as late as the

introduction of refrigeration, or

industrialization of dairy , but Dr. Mishra says it's new that ghee

is prepared from plain butter. Of course with him, `new' could mean

in the last 1000 years! Regular ghee is heavy and can be fattening,

clogging and contribute to cholesterol problems. It's restricted for

high Kapha folks or people with high cholesterol.

 

Cultured or Yogurt ghee is made from cream that has been heated and

cultured into yogurt first.

Because of the introduction of enzymes, it is light, easier to

digest, more soma producing, cholesterol reducing and therefore is

the ghee that brings the remarkable healing nourishment to all 7

dhatus and feeds ojas, which ghee is famous for.

 

I have been telling my clients about Cultured Ghee, so here is the

recipe. It might seem daunting to add extra steps to ghee

production, but they are broken up, each so quick it is no trouble

at all. The results are definitely worth it!

 

Traditionally, cream was collected daily from raw milk, but I buy 2

(larger, pint size) cartons of good quality organic cream. In the

evening, bring cream just to a boil in a large saucepan. Watch when

it gets hot, because it can foam over quickly. Stir and let cool

down to yogurt making temperature of 108 - 112 degrees.

 

When proper temperature, stir in a big glop of good quality plain

yogurt like Stonyfield. I use a large kitchen spoon-ful. This must

be kept warm overnight. In the oven with the light on is a classic

solution. I get a bigger pot, boil a couple inches of water in it,

place an upside-down bowl in the water and place my pot of cream in

this. I cover all with a big towel and set on back of stove

overnight.

 

The next morning you will have yogurt cream...which is heaven on

earth itself! I always have to nab a spoonful to taste before I

stick it in the fridge for the day to get cold.

 

In the evening after work, or when convenient, I turn the cream into

butter. Many people do so in a blender. I pull out my kitchen aid

mixer and use the wire beater. If you use a mixer, make a quick

collar around the top of bowl with tin foil, or the moment when the

butter splits from the buttermilk, you will have sprayed your

ceiling and walls! (This is from experience). This is true

buttermilk, and extremely healthy, especially for high Pitta.

 

The butter is ready to cook into ghee, the best you'll ever have!

I will add for you all though, that postpartum, the heavier

qualities of regular ghee may be just what's needed!

 

Many Blessings to all of you,

Namaste, Nancy

[Guest guest]

Dear Nancy,

 

Thanks so much for getting this out to everyone.

 

I make my butter in the Cuisinart with great success.

 

Much love to you, and thanks again for your wonderfulness!

 

Blissfully yours,

Patti

 

 

Patti Garland

Ayurvedic Chef

Bliss Kitchen

http://www.BlissKitchen.com

(760) 238-6451

 

 

 

 

 

..

 

 

 

 

 

 

[Guest guest]

Hi Patty! Thanks! You make yummy yogurt ghee too?

 

Are we going to Blessed with your cooking/recipes and presence at the NAMA

conference here this Oct??? I'm so looking forward to it!

 

I'm going to be going on Dr. Mishra's 7 week detox soon...as soon as I make

my lime pickles! All recipes and menu included! It will be interesting!

Hope you are well!

Namaste,

love,

Nancy

 

 

On 4/2/08, Patti Garland <patti wrote:

>

> Dear Nancy,

>

> Thanks so much for getting this out to everyone.

>

> I make my butter in the Cuisinart with great success.

>

> Much love to you, and thanks again for your wonderfulness!

>

> Blissfully yours,

> Patti

>

> Patti Garland

> Ayurvedic Chef

> Bliss Kitchen

> http://www.BlissKitchen.com <http://www.blisskitchen.com/>

> (760) 238-6451

>

> .

>

>

[Guest guest]

Dear Nancy;

 

Thank you SO much for posting this recipe - and your loving words.

May I share your recipe in the postpartum cookbook? I'll keep the

other recipe in there too.. I've just learned more about why cultured

butter is better, and so happy to learn how to make the real

buttermilk myself. It is said to be excellent for figestion,

malabsorption also. You have such a wonderful way with words!

 

I understand that those who just can't see the time/space to make it

this way can -purchase Strauss Family Farms butter, which is made this

old fashioned way. It makes a noticable difference in the quality of

ghee from " extruded " butter which is what they call much of the

organic butter on the market.

 

Love,

Ysha