This recipe is for making Ayurvedic Pre-biotic Ghee.  Pre-biotic means that it feeds the friendly bacteria in the colon.  Also, this ghee is easily digestive in the Liver without oxidation of the fat.  That means it doesn't increase bad cholesterol.

Note:  Make a small batch at first as it may take some practice to get it right.

Instructions:

• In a big pot heat the 1 gallon of heavy organic whipping cream.
• Bring to a roaring boil, careful not for it to spill over.
• Take it off the heat right away.
• Wait about 90 minutes to cool, very warm to touch(about 105 to 110 degrees)
• Add 1/2 cup of whipped yogurt starter (or 1 tsp natren yogurt starter powder)and mix well.
• Keep it warm for about 12 hours.  We turn on the oven light and keep it in there with the oven door shut.  This provides a perfect low temperature environment to incubate the bacteria.
• After this time move it to refrigerator for about 12 hours.  Chilling it thoroughly will increase the yield of butter when you whip it.
• Take it out and whip it in food processor.  You may need to do it in batches according to your food processor size.
• Whip until the butter and Takra (the watery part) separates.  You can tell by the sound difference that the processor makes once the water and the butter separates.  Then run it about 3-4 more seconds.
• Pour the whole entire contents into a big container.
• Squeeze the butter with a large spoon to separate out buttermilk (Takra). Make sure you get as much water as possible out of the butter.
• Pour off the Takra into a large pitcher.
• Place butter in a pot.
• Melt first, then cook on a very low heat for about 1-2 hours or until it turns light golden brown to ghee.
• Pour it through a cheese cloth or other suitable strainer in to a glass jar.
• Discard any brown residue on the strainer or in the bottom of the pot.

What to do with the Takra:

Takra is the best probiotic you can use because the bacterial are extremely intelligent in this form.  Follow this recipe to make a wonderful probiotic drink to be sipped with lunch.

• Mix the Takra 50/50 with spring water.  Do not use tap water as the chemicals will kill the friendly bacteria.
• Add cooling soma salt to taste.
• In a mortar, crush the following ingredients.  The proportions depend on the amount of Takra being made and your individual taste.  Try small amount at first:
• Fresh curry leaves
• Fresh piece of peeled ginger
• Green chili pepper
• Add all of the crushed ingredients to the Takra and stir.

Keep the Takra refrigerated. When you are ready to use it, stir well and strain.  Sip it with your lunch at room temperature