Ghee Recipe & Walkthrough
Ayurveda considers ghee to be an essential tool. It has a smooth, slightly nutty taste and is a stable cooking oil that has the ability to withstand high temperatures. It is excellent for sautéeing vegetables, tofu and frying spices. It is great added to rice when cooking to enhance flavor. It is tri-doshic (all types can have ghee), and it builds ojas.
By removing the solid fats and salts from the butter, it is much healthier for you and can be left unrefrigerated and ready to spread or melt. It can also be an excellent way to take medicinal herbs, as the infused ghee has the ability to carry the medicines deep into the tissues.
What you need:
- 2 lbs organic unsalted butter (makes 4 cups of ghee)
- Cheese cloth (we used unbleached)
- Strainer
- Large pyrex or glass bowl to strain the ghee into (at least 4 cups)
- Heavy-bottomed saucepan
- Clean, DRY jar
- Set up the bowl/pyrex with the strainer and cheesecloth so it is ready when you are. Put the butter in a heavy saucepan and turn the fire to medium.
- When all the butter has melted, keep stirring and cook for a couple minutes.
- Turn the heat to med/low and allow the ghee to gently boil, bubble and make popping noises - but not a rolling boil.
- A foam will appear on the top, and the solids will begin to form and sink to the bottom. Do not stir now.
- When the ghee begins to quiet, you are close. There can be a slight foam on the top that you can nudge aside to see the clear liquid on top and the solids at the bottom. You do not want to stir up those solids. You do not want to burn those solids. Keep an eye on the bottom.
- When it starts to turn gently brown, you have about one minute. As it browns more, you are ready to strain. Take it off NOW. It's ready!
Click here for a step-by-step guide with photos.
