How to Make Ghee

Due to its high smoke point, ghee is most often used as a cooking oil, or as a substitute for butter. It can also be used as a body oil, or to treat burns and skin rashes. In Ayurvedic medicine, there are times when we may recommend that a certain herb be taken with ghee, as it acts as a catalytic agent, or what we call in Sanskrit, as an anupan or yogavahi. This catalytic action helps to carry the medicinal properties of some herbs deeper into the (dhatus) tissues of the body.

 

The benefits of ghee are endless. Here are a few of them:

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• Stimulates agni/ digestion

• Improves absorption & assimilation of nutrients into the body

• Improves complexion and skin health

• Lubricates the joints & the connective tissue

• Nourishes the nervous system

• Nourishes the brain; enhances memory & cognition

• Promotes a healthy gut lining

• Promotes longevity

• Enhances strength & vitality

• Increases ojas, tejas & prana

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Ghee is tridoshic, pacifying mainly vata and pitta, and kapha to a lesser extent. Those with high kapha, high cholesterol, or suffering from obesity should only use very small amounts of ghee, if any. Ghee should be avoided where there is high ama (toxins).

 

The best time to make your ghee is during a full moon, or a waxing moon. This is because the moon is at its strongest at this time and has an abundance of energy, especially healing energy, which will be transmitted into your ghee.

 

It is important that ghee is made from organic butter. Ghee is a highly sattvic food and has the potentially to also be high in prana. This is more achievable and will result in a higher quality ghee if pesticides/ chemicals are avoided or reduced, and if the cow led a high quality, nourishing life.

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Ingredients:

1 lb organic unsalted butter (please note, butter must be unsalted)

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What you’ll need:

1 stainless steel saucepan

1 stainless steel fine mesh strainer

1 cheesecloth or paper towel if strainer is not fine enough

1 clean, dry mason jar or any glass jar with an airtight lid

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Place the butter in a saucepan over medium-low heat. Once the butter melts and starts to boil slightly, turn the heat to low and bring it to a simmer. The butter will start foaming and making popping, crackling sounds.

 

Keep an eye on the ghee as it can quickly burn. There is no need to stir it. It will start creating a residue at the bottom. Once the foaming and popping stops, your ghee is ready and you can turn off the heat. It should be a deep golden colour.

 

The amount of time it takes for the ghee to be ready varies with the type of butter you have, your stove, your saucepan and more. Once the heat has been switched off, and the ghee has been left to cool slightly, pour it into the glass jar over a very fine mesh strainer. If your strainer is not fine enough, be sure to line your strainer with a cheesecloth or a piece of paper towel. You do not want any of the residue getting through. You only want the liquid making it into the jar.

 

Keep in a cupboard away from the sun at room temperature. Do not refrigerate. Be sure to use clean, dry utensils when handling your ghee and avoid getting any water in there as this will result in the growth of mold or bacteria.

 

This makes 1 pint, but you can make more or less by changing the quantity of butter.