After many years of being strict vegan, as a student of Ayurveda, I was introduced to ghee. Struggling with extremely dry hair and skin, cracking nails and joints, I decided to give ghee a chance. Back then I considered it as a medicine, taken for a short period of time until symptoms diminish. I didn’t consider it as food, making a distinction between the two. Today, ghee has a special place in my kitchen, as well as in my diet and in my life. It is an inseparable ingredient in my cooking, I use it to treat skin, accidental burns, for massages, and oil lamps. The only thing I change when using ghee is its quantity depending on the season, weather and personal constitution of people I share my meals with. During winter, on cold, windy, rainy days, and for people with predominant Vata and Pitta dosha daily dose can be one to one and a half teaspoons per meal. While during spring, warm days and for people with predominant Kapha dosha and increased cholesterol levels I reduce it to one teaspoon per day. More about the benefits and usage of this golden elixir, you can read here.
Ghee has truly changed my life. I hope it will change yours as well.
MAKING GHEE AT HOME
- 1 kg unsalted organic butter
- heavy stainless-steel saucepan
- fine sieve/tea strainer
- clean glass jar with fitting lid
Yields: 800 g of ghee
Melt the butter in the saucepan over a medium flame. Turn down the heat to low flame and continue to cook until the butter just gently boils and a buff-colored foam rises to the surface. Do not stir the butter or remove the foam. After about 15 to 20 minutes the butter will become of a beautiful golden color releasing a pleasant popcorn-like aroma. Carefully watch the butter now, as it can easily burn at this stage. When the crackling noise of boiling butter quiets down, with only a trace of air bubbles on the surface, and the butter becomes golden colored to the bottom of the pan, it is done. By now the foam will thicken and settle to the bottom of the pan as visible sediment. These whitish curds forming the sediment should be lightly tan in color, but not brownish since that signifies burned ghee.
Once it is cool but still warm, skim off any foam left on the top and pour the ghee through a fine sieve into a clean glass jar, making sure that the sediment remains on the bottom of the pan. Discard the curds.
Ghee doesn’t need refrigeration and can be kept on the kitchen shelf, covered with a tight lid. Do not allow any water to get into the jar and do not use a wet spoon to ladle it out. Water spoils the ghee. If stored properly ghee has unlimited shelf-life. Ayurveda actually holds that the medicinal properties of ghee improve with age.
Ready to cook?