Ghee images

The whole process of making ghee, documented in photos. This was 3 pounds of butter, which made 3 pints of golden luminous ghee.

Ghee

Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. Both butter and ghee are nourishing and tissue building, however, butter is cooling and can dampen your digestive fire (agni), while ghee can ignite your digestive fire. Ghee helps to improve absorption and assimilation. It nourishes ojas, tejas, and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.

Below is a recipe for making ghee. If you are low on time, my preferred store-bought ghee is Ancient Organics.

Ingredients & Tools

• 1-pound (or more) unsalted, organic, grass-fed butter

• clean, dry, glass mason jars (sterilize and ensure they are completely dry before pouring ghee into them to avoid mold)

• a heavy/thick-bottomed stainless-steel pot and spoon (make sure they are clean and completely dry)

• a fine stainless-steel strainer and/or several layers of cheese cloth to strain the ghee

Instructions

• Using a heavy-bottomed pot, melt the butter over medium-low heat. Do not cover the pot.

• Once the butter is close to fully melted, turn the heat down very low.

• The butter will begin to simmer and will make a little cracking noise. Foam will rise up and settle down. If needed, stir occasionally to help the foam settle.

• After 15-40 minutes, depending on how much butter is in your pot, there will be a thin covering on the top and a thicker, curdy sediment stuck to the bottom of the pot. Watch the ghee very carefully so it doesn’t burn.

• When the crackling sound has almost entirely stopped, the butter is a completely clear, beautiful, golden color through to the bottom, and there are only a few air bubbles on the surface, it is done. (Watch videos below to hear the difference in sound, instructions continue below video.)

• Use a clean, dry spoon to move away any foam on top in order to see if the ghee is clear all the way through to the bottom. Scrape some of the sediment from the bottom and when it is a light, golden brown, the ghee is done.

• Let it cool a little and then strain it carefully through a fine stainless-steel strainer and/or layers of cheesecloth into your clean, dry, glass containers.

• The sediment left at the bottom of the pan can be thrown away. If some of the foamy layer on top of the ghee goes into the jar, that is fine.

• Let the ghee cool completely before securing the lid tightly.

Tips

• 1 pound of butter takes about 20 minutes of cooking time. The more butter you are using, the more time it will take.

• I typically make ghee with 3 pounds of butter and it takes approximately 45 minutes. I find it is easier to control the cooking and not let it burn with a larger quantity, and then I don’t have to make it as often.

• Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration.

• Always use a clean, dry spoon to ladle ghee out of your jar for use. Don’t ladle the ghee with a wet or dirty spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.

• 2 pounds of butter will fill a quart jar with ghee.

• Depending on the season and outside temperature, ghee may or may not fully solidify. Here in Nevada City, California in the summer, outside temperatures tend to hover between 90-105 F and my ghee stays pretty melty. In the cold winter, it solidifies fully within a day. Either way is perfectly fine!