Making Ghee

Ghee: The golden ingredient

Ghee (clarified butter) has been used in Ayurveda for thousands of years for its health-promoting properties.

ghee closeup

Ghee is the king of the unctuous substances, and when taken by itself or combined with herbs (as administered by your doctor) can treat a variety of disorders.

Ghee benefits: Promotes memory, intellect, digestive power, semen, Ojas, Kapha, and builds good fat. It alleviates Våta, Pitta, intoxication, insanity, consumption, and fever.

One of the best features of this royal substance is it´s rich in butyric acid, a short- chain fatty acid that nourishes the cells of the intestines. Good digestion and good health go hand in hand, and ghee acts as a kind of lubricant for your gut, preparing it for whatever substance you choose to ingest.

Ask your nutritionist about using ghee in balance with other oils in your diet. Personally I prefer ghee to all oils, and use it in every stage of food preparation. From sautéing herbs, to starting a stir fry, to spreading on toast or pancakes. Obviously the quality of the ghee is directly proportional to the quality of butter, so organic is a must.

G.S. For an even more robust flavor you can also use goat, sheep or yak butter! Bah-Ram-Ewe!

Warning: Ghee requires your absolute full focus. Turn off your phone, set aside your laundry for later. Let your ghee making take you on a journey.

Preparation time: Less than 15 minutes. 

1. Place 1 or more pounds (0.45 kg) of unsalted butter in a deep stainless steel pan on medium-high heat.

2. Make sure the butter doesn’t scorch while melting. 

3. When the butter fully melts a whitish colored foam forms on the surface (listen for those crackling-simmer-sounds!)

4. Notice the bubbles become larger and fewer, and the color becomes a rich golden hue.

 

 

5. When the water fully evaporates from the butter, tiny bubbles rise from the bottom of the pan, as the milk solids separate.

6. Smell fresh popcorn? That means it’s close.

7. Caramelization at the surface that means it’s done. Swiftly remove the pan from the stovetop. (Make haste or the Ghee can burn.)

8.Set your ghee aside on the countertop to cool.

Making Ghee14

 

 

 

 

 

 

9.While warm, strain ghee through a fine sieve or cotton cloth into a clean, dry container (place metal utensil in glass jar to keep from breaking.)

Jai Ho! If sealed in a sterilized jar, ghee stays fresh at room temperature for a solid month.

Fun Fact: Ghee melts when it’s warm and solidifies when it’s cool.

Note: Ghee is temperamental and should never be left unattended during this process.

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