Ghee is an important ingredient of ayurvedic cooking. It replaces the oil in cooking in most of the Ayurvedic dishes. It has many health benefits and helps cultivate your ojas. It is basically clarified butter and is prepared by cooking the milk fat solids. Although you can use any high-fat milk, it is recommended to use Cow’s milk. Cow’s milk has been found to be easily digestible and has high proportion of healthy fats like Omega-3s.
Good for all Doshas especially Pitta, use moderately for Kapha.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Serves: 1 to 2 Cups
- 1 pound of butter from Cow’s milk
(You can initiate the process of ghee-making right from the Milk, however, it requires boiling fresh milk everyday for about 15 days and collecting the cream/fat and fermenting it till it turns sour. This fat is then mixed with water and churned to obtain the butter. Once you have the butter, follow the below process to make ghee.)
- Melt butter in a pot over medium flame.
- Bring it to a boil and then let it cook over medium-low flame.
- You will see foam and bubbles. Reduce the heat to low once it goes quiet.
- Push the foam away from the top with a wooden spoon without stirring the butter.
- The bottom will become transparent when the ghee is done.
- Strain the ghee into a clean glass jar with a fine-mesh strainer lined with cheesecloth.
- Let it cool and then cover it with an airtight lid.
- If you did it right, you should see the granular texture of the ghee with a pleasant aroma.
Can be kept unrefrigerated as long as you want. Always use clean and dry spoons to spoon out the ghee.