Ghee is regarded as one of the best food sources in the Ayurvedic diet and it is considered beneficial for everyone in moderation. The yogis and practitioners of Ayurveda consider it to be a very healthy, balancing and harmonizing food because it lubricates all the muscle tissues of the body. Making ghee gets rid of impurities (fats and milk solids) and water out of the butter so you are left with healthy clarified butter. Ghee can be used in most recipes for flavoring and cooking. Here is what you need to make your Ghee.
Ingredients & Materials:
1 pound unsalted butter (organic if available),
a large pot or sauce pan,
a few sheets of cheesecloth,
a strainer,
a clean container or one pound glass jar with a lid.
Method:
1. Melt the butter in a large pot or sauce pan on low to medium until it comes to a boil. You will start to hear a popping sound. Do not stir.
2. Continue to cook the melted butter over low to medium heat. It should continue to pop and bubble and some foam may appear on top. You can skim off and discard the foam if you like but leaving it won't affect the ghee.
3. Remove from heat when the popping sound and bubbling noise quiets down. Sediment at the bottom of the pot will start to turn golden brown. The ghee will turn to a clear golden or amber color. This usually takes about 20 minutes. A darker color means overdone ghee so it's important not to leave the ghee on the heated stove.
4. Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into clean containers (sterilized jars work great).
Note: Ghee at room temperature looks yellow and has semi-solid texture. Ghee does not need to be refrigerated and if it is properly made and not exposed to contaminates, it will keep for over a year, even outside the fridge - it melts quickly when exposed to heat. Remember to always use a clean spoon to scoop out ghee for use.
How To make flavored Ghee - Infused With Herbs
It is very easy to make flavored ghee using the recipe above and infusing some Ayurvedic herbs or spices such as cloves, cardamom or mint
To infuse the herbs, add them to the butter at the start or at any point in the process that results in them being dissolved into the ghee. I have experimented with adding herbs at different stages and I found the infusion strength to be best when added right after the butter has melted (just beginning to bubble).
I would recommend a quarter teaspoon of herb for each pound of butter. When making clove or cardamom ghee, I use 6 to 8 cloves or cardamom pods to the butter and it tastes great.
Ingredients & Materials:
1 pound unsalted butter (organic if available),
a large pot or sauce pan,
a few sheets of cheesecloth,
a strainer,
a clean container or one pound glass jar with a lid.
Method:
1. Melt the butter in a large pot or sauce pan on low to medium until it comes to a boil. You will start to hear a popping sound. Do not stir.
2. Continue to cook the melted butter over low to medium heat. It should continue to pop and bubble and some foam may appear on top. You can skim off and discard the foam if you like but leaving it won't affect the ghee.
3. Remove from heat when the popping sound and bubbling noise quiets down. Sediment at the bottom of the pot will start to turn golden brown. The ghee will turn to a clear golden or amber color. This usually takes about 20 minutes. A darker color means overdone ghee so it's important not to leave the ghee on the heated stove.
4. Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into clean containers (sterilized jars work great).
Note: Ghee at room temperature looks yellow and has semi-solid texture. Ghee does not need to be refrigerated and if it is properly made and not exposed to contaminates, it will keep for over a year, even outside the fridge - it melts quickly when exposed to heat. Remember to always use a clean spoon to scoop out ghee for use.
How To make flavored Ghee - Infused With Herbs
It is very easy to make flavored ghee using the recipe above and infusing some Ayurvedic herbs or spices such as cloves, cardamom or mint
To infuse the herbs, add them to the butter at the start or at any point in the process that results in them being dissolved into the ghee. I have experimented with adding herbs at different stages and I found the infusion strength to be best when added right after the butter has melted (just beginning to bubble).
I would recommend a quarter teaspoon of herb for each pound of butter. When making clove or cardamom ghee, I use 6 to 8 cloves or cardamom pods to the butter and it tastes great.
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