Photo by Sadananda
30 min (it takes longer for a larger batch)
all three doshas although Kapha should use less.
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 the 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!
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.