Ghee is viewed as one of the most valued foods and medicines of Ayurveda so I’m very glad that you’ve found yourself here interested in making some for your kitchen!
Ghee can used to replace butter, and you will find it in many of my recipes on this website. It is a stabilised cooking fat and it is one of the best cooking oils, taking high heat without burning. Ghee is good for all the doshas and is also high in vitamins A, K2 and butyric acid. Ghee is best stored in the pantry and lasts a few months.
Ghee is said to: increase and protect bone marrow and nerve tissues; promote fertility; increase immunity; improve mental function; promote liver function; improve vision; strength kidney function; enhance enzyme function in intestines and tissues; cleanse blood and plasma and promote the uptake of all nutrients in food cooked in it.
Ghee can be bought from health food stores, but it’s easy to make and cheaper than buying it, and when you’re starting with good quality ingredients you know you’ll end up with a good quality product. In India Ghee making is considered a sacred ritual, so I hope you enjoy this process.
Makes about 240g
250g unsalted organic butter
- Cut butter into small cubes.
- Place butter in a heavy bottomed saucepan, preferably stainless steel, glass or ceramic.
- Over a low heat, melt the butter.
- Allow butter to bubble gently. The butter will seperate into three layers – foam will rise to the top, the middle layer will be translucent, and a darker coating of milk solids forming at the bottom. The foam can be skimmed off the top, but many consider it better to leave it to settle for medicinal qualities it imparts in the ghee.
- After about 15-20 minutes your ghee will be done. You should watch for the foaming to cease and there being less bubbles, a pure gold colour and a rich smell. The length of time it takes, the colour of your ghee and the amount of foam the rises will vary each time depending on the butter uses, what the cow has eaten, your pot, your stove, the season of the year, and the current weather conditions. So watch your ghee carefully towards the end.
- Let the ghee cool and then strain it through a nut bag, several layers of cheese cloth, or a fine sieve. To do so place the jar inside a large bowl to catch any ghee that misses the jar. Ghee will solidify at room temperature, it will become opaque and light yellow as it cools.