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Ghee is a traditional Ayurvedic cooking fat made by gently simmering butter to remove water and milk solids. In Ayurveda, ghee is valued for its nourishing qualities and its ability to support digestion while enhancing the flavor of foods. It is often used to cook spices, prepare grains and vegetables, and create many Ayurvedic recipes. Because ghee carries the qualities of herbs and spices deeper into the body, it is considered an important ingredient in both Ayurvedic cooking and herbal preparations. In Ayurveda, ghee is a magic elixir for health and wellness.
It helps to take nutrients and herbs directly to the tissues, it improves ojas (our juiciness), it builds tissues of the body, and cools the heat of pitta.
This is a shortcut recipe to making ghee, and the most accessible way to make it in the US.
Ghee can also be made by using whole, non-homogenized milk to make yogurt, then churning the yogurt to make butter, and finally following this process.
Ghee
Ingredients
1 pound of unsalted organic butter
Preparation
Place the butter in a large, heavy-bottomed stainless steel saucepan.
Turn the heat to low and cook uncovered for about 20-40 minutes.
As it cooks, the butter will splurt and splutter; pay attention to this noise.
You will know the ghee is close to being finished when a brownish coating accumulates on the bottom of the pan.
At this point, begin to keep an eye on the ghee (it can burn very quickly).
When it becomes very quiet and is no longer bubbling away, or it begins to foam up, much more than in the early stages of the process, the ghee is done and should be removed from the heat.
Let it cool, then pour it through a stainless steel mesh strainer lined with cheesecloth into a glass or stainless steel container with a top.
The milk solids on the pan's bottom should be discarded.
Do not refrigerate the ghee, as condensation could cause water to accumulate in the ghee.
Avoid using utensils with water drops or food particles in the ghee to prevent contamination and spoiling.
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