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How To Make Ghee
I love ghee for its taste – it has a rich taste, like a cousin of butter – and its balancing qualities. Here are just a few of the benefits:
Enhances digestive fire.
Improves the complexion of the face and body.
Increases physical and mental stamina.
Nurtures and cleanses blood tissue.
Soothes the nerves.
Lubricates the joints.
Although you may find ghee at your local health food or Indian store, it is more rewarding, better tasting and less expensive to make at home. Store it at room temperature, out of direct sunlight. Just use a clean, dry utensil to serve it (water or foreign particles in the ghee will result in mold).
Here’s a simple recipe to make your own ghee,
Recipe for homemade ghee
1 lb. organic, unsalted butter (be sure to use organic butter, as the quality of a cow’s life will greatly affect the quality of your ghee -cultured if you have a sensitive body or A1 if you find it
1 clean, dry glass pint jar with a lid
1 stainless steel or glass saucepan
1 stainless steel fine mesh strainer or cheesecloth
Place butter in a stainless steel or glass saucepan (avoid non-stick or aluminum).
Melt the butter over medium-low heat and bring to a simmer.
Turn down the heat to low.
Let it simmer uncovered while you stay in the area, but no need to touch or stir it.
Adjust the heat so that the popping continues but is not splashing out of the pan. Lower is often better here until you get a sense of how your stove responds.
The ghee is ready when the popping stops and with residue on the bottom of the pan (the length of time varies from 15 minutes to two hours, depending on the quantity of butter, the food the cows ate, your pot, stove and weather conditions – each experience is similar but unique).
Remove it from the heat immediately or it will burn.
Let it sit for 10-15 minutes before straining it through unbleached cheesecloth or a fine colander into a clean, dry canning jar.
Use your ghee just like you would butter.
Note: This recipe is for one pint but you can easily create several batches at a time. I tend to make a large batch at the end of the summer as the butter available is the highest quality - particularly if you are buying local organic.
It stores wonderfully when you keep it in a cupboard away from the sun.