Ghee Recipe

Dec 15, 2016   //   by Jamie Alger   //   Healthy Body  //  No Comments

This is a very simple process. Most people make ghee on the stovetop and this is likely how you will find it presented in most cookbooks. However, I much prefer the oven method. It requires less attention, and allows you to see the layers separating out.

Ingredients: 1 lb. Organic Unsalted Butter

STOVETOP METHOD

  1. Place butter in heavy, medium-sized pan and turn heat on to medium.
  2. You will start to hear a crackling sound coming from the pot as the water begins to evaporate, and the dairy solids start creating frothy white foam on top.
  3. After about 10-15 minutes, the foam will begin to separate into clusters and fall to the bottom of the pan as the liquid turns a golden yellow color. Be sure to keep an eye on the ghee as it can burn quite easily. DONT WALK AWAY!
  4. Once you can see through clearly through the liquid to the bottom of the pan (you may have to use a spoon to skim off excess foam), turn the heat off and allow to cool.
  5. Double strain (2 stacked strainers or a cheesecloth in strainer) as you pour the middle layer into your designated ghee container. Stop when you reach the bottom gunky layer. Discard that in whatever way you feel is best.
  6. Allow to cool.

OVEN METHOD

  1. Place sticks of butter in Large Glass Pyrex Measuring Dish
  2. Place in oven at 350° F. Put a tray or cookie sheet underneath in case there is overflow, bubbling or spillage.
  3. Watch as butter begins to melt and eventually separate into 3 distinct layers (set timer for 20 min)
  4. Once the top layer (very thin) starts to brown, check for streaking along the side. Ideally, there is minimal streaking and the middle layer is quite clear–this is how you know it’s done. If the top layer is starting to burn, remove!
  5. Remove the dish from oven and skim off the top thin layer with a spoon. BE CAREFUL, HOT GHEE CAN BURN.
  6. Double strain (2 stacked strainers or a cheesecloth in strainer) as you pour the middle layer into your designated ghee container. Stop when you reach the bottom gunky layer. Discard that in whatever way you feel is best.
  7. Allow to cool.

STORING GHEE

  • Keep ghee in a clean glass/ceramic container
  • Store at room temperature and always use a clean utensil when taking ghee from the jar
  • Don’t allow water in the ghee container (like a fresh rinsed spoon you dip in while still wet!)

Make your ghee as often as needed but remember they say ghee is like fine wine. It just gets better with age. In India, there are ghee’s 100-150 years old that are said to cure any ailment, but you will have to pay a high price for it!

Leave a comment

a WEALTH of RESOURCES

AYURVEDA made ACCESSIBLE for ANYONE…

Siva's tips on bringing ayurvedic perspective to every aspect of your life from partying to parenting, preparing food to paying bills, delivered right to your inbox when you need to hear it most!
    Email:
    FirstName:
    LastName:

WE’RE EXCITED ABOUT…

FEB 5 Ayurvedic Living Workshop
10-3p Lunch & Ayurvedic Starter Kit

a WEALTH of RESOURCES

Svastha Health Ayurvedic Wellness

1815 Petaluma Ave
Long Beach, CA 90815
562.986.1700
consultations@svasthahealth.com

WE’RE FEATURED!