How to make ghee, a simple process that turns butter into the most flavorful foundation for authentic Indian cooking. Removing the milk solids out of butter makes it highly digestible, soothing to the body and according to Ayurvedic medicine, helps balance out the 3 doshas with many health benefits.
8 ounces organic, grass-fed butter.
Heat the butter in a medium, heavy bottomed pot over medium high heat.
After about 15 minutes, skim the foam that rises to the surface with a spoon or slotted spoon.
Continue cooking until the milk solids at the bottom of the pan turn deep golden brown like the color of brown sugar, about 5-7 more minutes. It will smell amazing.
Turn the heat off and let cool 3 minutes.
Strain, using 2 layers of cheese cloth over a strainer into clean jar or pourable pitcher.
Pour into a clean, sealable, sanitized jar, and store on the counter, or refrigerate if you prefer.
Ghee will solidify slightly, especially in the colder months.
8 ounces yields 1 cup
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