Make your Own Ghee
You will need:
- 900g (2lb) unsalted butter
- medium size pan or small pot
- 1 quart jar with lid, sterilized and dry
- 1 clean &dry spoon
- Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts, do not cover.
- Turn down the heat until the butter just boils and continue to cook at this heat. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell after a while and turn a lovely golden colour. Keep a close watch on the ghee, as it can easily burn.
(The ghee is burned if it has a nutty smell and is slightly brown)
- When foam appears on the surface remove just a little bit with a dry spoon in order to see if the ghee is clear all the way through to the bottom. Do not skim the rest of foam off the top, allow it to settle.
- When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat.
- Let it cool until just warm.
- Pour it through a fine sieve into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan.
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
Two pounds of butter will fill a quart jar with ghee.
This recipe is adapted from the Ayurvedic Institute website. For more information on Ghee and its medicinal properties visit their website.