A very good way to get cannabinoids into one's food is to make cannabis ghee, an Indian clarified butter that is simmered at a low temperature for a long time during production and is therefore particularly suitable for this purpose. Ghee (clarified butter) has been used in Indian culture for thousands of years. In Maharishi Ayurveda, ghee is considered a rasayana, i.e. a rejuvenating food that promotes long life.
food that promotes long life. It is traditionally obtained by heating butter until lactoses and solids in the milk have dissolved and it has become a golden liquid. This makes ghee suitable for people with lactose intolerance.
According to Ayurvedic teachings, ghee has real miraculous powers. In Ayurvedic cooking, it is said to make food easier to digest and is therefore used for frying, roasting and deep-frying. It is also used internally and externally for medicinal purposes. It is said that ghee has a detoxifying effect, promotes concentration and helps against anaemia.
Ingredients:
- 1kg butter
- 200g small buds and leaves
Preparation:
Dice the butter and melt it slowly in a large saucepan over a low heat. Stir the butter constantly so that it does not brown. As soon as the butter has melted completely, increase the heat and add the butter. 
Boil the butter once until it foams. Then turn the cooker down to the lowest temperature and skim off the foam floating on top with a slotted spoon or sieve.
Chop the buds/leaves, add to the liquid butter, stir in and simmer gently for 1 hour without a lid and at a low temperature. Do not stir again! As soon as the milky parts have turned golden yellow and the ghee is clear, it can be poured through a fine sieve into a clean container. Then pour the ghee a second time through a very fine sieve (line with kitchen roll, fabric sieve) until there are no more solid parts in it. The ghee 
cool and store in a sealable container in a cool place. It will keep for several months in the refrigerator.
Cannabis ghee is suitable for baking, sauces and low temperature frying (so that the cannabinoids are not lost) and has a very intense buttery flavour. However, it is also used in many Indian recipes and for making Bhang used.
