Making Your Own Ghee

by Indi Maxon

Article
Ayurveda

Nov 11, 2019

Ghee has only in recent years become popular and widely used in the west but has been used since ancient times in India, where it is considered to be a symbol of longevity, healing and nourishment.


It plays an impactful role in many Ayurvedic remedies and recipes and is revered for its sattvic qualities, meaning that which brings purity, goodness and balance to the body, mind and spirit. Ghee is the purest essence of butter, made in a process of clarification to remove impurities, water and milk solids. The purity that remains has a much longer shelf life and contains Omega 3 and 9 essential fatty acids as well as Vitamins A, D, E and K. This process of clarification allows the ghee to be an excellent carrier for other vitamins, minerals and herbs to be passed through the lipid membranes of cells and is therefore deeply nourishing to the bones, joints, tissues and various systems within the human body.

Ghee has been and continues to be used for its nutritional benefits, alkalization effect on the blood, improvement in immune system functioning, enlivenment of energy as well as an aid for digestion and elimination. Additionally, it has been recognized as a rasayana, that which rejuvenates the body and promotes longevity, aiding in the aging process by nourishing the joints, the skin and the eyes.

Quite pricey in the stores, it is extremely easy to make from home by following this simple recipe. Ghee can used both internally and externally. It can substitute as a cooking oil for any of your favorite dishes, be made medicinally with herbs and can be used topically to benefit the skin and eyes. Feel free to comment below with your favorite ghee recipes!

ghee recipe

How to Make Your Own Ghee at Home:

  1. Heat one pound of unsalted, organic butter on low heat in a heavy-bottomed pot or pan. The butter will begin to make a crackling sound and simmer. DO NOT STIR DURING COOKING PROCESS
  2. After approximately 15 minutes, a thin, covering layer will have moved to the top and a thicker, sedimented substance will have sunk to the bottom. Keep a close eye on these last few minutes. The ghee will be done when the crackling sound has almost diminished completely, there are few air bubbles remaining on the surface and a gold coloring can be seen down to the bottom of the pot or pan.
  3. Allow time for cooling and then strain with either a fine mesh strainer or cheese cloth into a glass container. This process will filter out the impurities within the butter, which will be seen in the sediment remaining at the bottom of the pan. These remains can be discarded or mixed in your animal’s kibbles for dinner! The ghee should be golden in color and is best stored at room temperature. It is important to use a clean utensil with your ghee to prevent the accumulation of bacteria. 

Happy ghee making!

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