Making Ghee

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Prep time: 30 min (it takes longer for a larger batch)

Yields 2 cups

Good for all three doshas although Kapha should use less


Ingredients: 1 pound organic cultured unsalted butter

 

In a heavy saucepan, heat butter over medium heat. Continue to cook at medium-low heat. The butter will bubble and make bubbling sounds. When it is almost done, milk solids will collect on the bottom of the pan. When it is done (15-20 min), it will look clear and become very quiet.



Quickly, remove it from heat (before burning), and cool slightly. Pour ghee (the clear golden liquid) though a metal strainer and/or cheese cloth into a glass  container.  Store ghee at room temperature in a screwtop glass jar. Never store ghee in plastic!


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Recommendations:

Be sure to keep watch of ghee while cooking. Undercooked ghee tends to mould. Overcooked ghee tends to burn. A touch of browning can add a nice flavour.

After making this once, you are likely to do it again and again! Homemade ghee is simple, pure, and inexpensive!

 

(Revised from Amadea Morningstar's The Ayurvedic Cookbook )

           

  Related articles:

http://www.ayurvedicyogi.com/a-21st-century-look-at-ghee-ayurvedic-nectar-or-heart-disease-risk-factor/                       


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This page contains a single entry by Alakananda Ma published on February 15, 2010 6:24 PM.

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