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Recipe: Homemade Ghee



Ghee is Ayurveda's liquid gold elixir. Ghee is a nourishing and shelf stable fat due to the absence of milk solids, and has an impressive smoke point of 450F+. It is meant to be cooked in the same fashion as you would oil, butter or lard, pairing well with both sweet and savory dishes.

Ghee is considered very therapeutic:

  • Ghee kindles the digestive fire and supports digestion and metabolism

  • Nourishes all tissues and organs

  • Immunity-building; promotes vitality, strength, and mental clarity

  • Anti-inflammatory, rich in vitamins A, K2, and E and Omega-3 fatty acids

  • Ghee helps transport nutrients throughout the body

  • Helps facilitate the movement of toxins out of the body

  • Can be used topically, adding moisture, unctuousness and lubrication to the skin and joints


Tongue of the gods,” “navel of immortality.”

We will proclaim the name of ghee;

We will sustain it in this sacrifice by bowing low.

These waves of ghee flow like gazelles before the hunter…

Streams of ghee caress the burning wood.

Agni, the fire, loves them and is satisfied. – Rig Veda




HOMEMADE GHEE

4 sticks unsalted, clarified butter


METHOD

Melt 4 sticks of butter in a small saucepan. Over the course of a few minutes, the ghee will form small bubbles and start crackling. Stir every so often with a wooden spoon to prevent burning. Do not skim off the foam. Let it be.


After about 10 minutes, the ghee will start gurgling and crackling loudly, bubbling intensely at its surface. The white milk solids will sink to the bottom and the ghee will foam over. This is a crucial moment in the process as ghee can easily burn here. Stir. At this point, ghee begins to release a sweet, nutty, buttery aroma.


Observe as the ghee goes from white to yellow to deep golden. Remove the ghee from the stove when it turns a rich amber orange color, but before burning.


Let it cool then strain ghee with a fine mesh sieve and / or cheesecloth into a glass jar. Leave the lid off until it cool downs entirely. Ghe is shelf stable in the pantry.


Makes ~1 pint

Takes 20-25 minutes + time to cool


Copyright 2022, A. Chavez, Original Recipe.

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