How to Make Ghee
a simple recipe for clarifying butter into golden ghee
Ghee is traditionally made on the full moon as it is when the ‘soma’, the juice or life essence, is at it’s highest, and is then manifested within your delicious ghee. Ghee, even more than other foods, is receptive to the energy of the cook and the space. To create the most healing ghee, cook your ghee when you are in a relaxed state, clean clothes, and with pleasant sounds like mantras to infuse your ghee.
I make my ghee while chanting mantras or listening to music that makes me happy or peaceful. I’ve especially enjoyed chanting one of the peace mantras (see bottom). You want to infuse goodness, joy, peace into your ghee, so don’t stress; you’re ghee is going to be great!
GHEE: AYURVEDIC CLARIFIED BUTTER
Sweet (unsalted) Organic Butter (Strauss makes the best for ghee I’ve found.)
a fine strainer piece of cheese cloth that covers the strainer
a piece of cheese cloth that covers the strainer
a medium size mixing bowl that the strainer can rest on easily
glass receptacle (jar) for ghee (sanitized and completely dry)
*Note: you will never stir the butter. ever. in this recipe.
In a medium sized pot, put butter on medium heat on stove. Let it melt and once it comes to a boil, turn it down to a very low simmer (very important so that the butter does not burn). White (the milk solids) will rise to the top. Don’t touch it. The butter will sound like pop corn popping as it cooks. In 15-20 minutes the milk solids will have dissipated and there will be a brown coating at the bottom of the pot. When the popping sound has died and it smells like butter croissants, remove the pot from the heat. Let it sit for 3 minutes or so provided you’re not using a cast iron pot. (not absolutely necessary but nice) Line strainer with cheese cloth and pour melted mixture through cloth/strainer and into mixing bowl. From the bowl carefully pour the ghee into your glass jar. Done! Throw out cheese cloth and clean out the pot.
Special notes about ghee:
- The ghee can be stored at room temperature so long as only clean dry utensils go in it. Otherwise, stash it in the fridge.
- Ghee gets better tasting the longer it’s around, so you can make a lot at once.
- If you are making a lot of butter (more than one pound) at a time, you can scrape away the milk solids as they rise so that it doesn’t grow too full.
- The step of straining the ghee into a mixing bowl isn’t absolutely essential, but I’ve found that pouring ghee through a strainer into a jar often leads to spilling ghee (so sad).
How to use your ghee:
- Always use dry and clean utensils in the ghee to prevent spoiling.
- Melt the ghee and mix it with spices of your choice for a tasty toping to any cooked vegetables, rice, or beans.
- Stir a spoonful in your morning grain bowl or in a bowl of soup.
- Use it like butter on top of toast for a treat.
- Apply a drop of ghee to each eye before bed to improve vision and prevent dry eyes.
- Use it as a moisturizer for cracked, dry skin.
- Vata, Pitta, Kapha: GREAT! Ghee is tridoshic, so everyone, enjoy!
- Kapha: best enjoyed with a little black pepper and not in huge doses.
Kate's Favorite Peace Mantra: hear it you tube video
“Om Poornamadah / Poornamidam / Poornat / Poornamudachyate / Poornasya / Poornamaadaya / Poornamevavashishyate / Om Shantih, Shantih, Shantih”
The literal meaning of this mantra is: “That is Absolute, This is Absolute, Absolute arises out of Absolute, If Absolute is taken away from Absolute, Absolute remains OM Peace, Peace, Peace”.