Updated: Dec 26, 2021
Ghee is medicine for our digestive system, memory, nervous system, tissues, and more... Keep reading to find out about the magic of ghee!
Ghee, made from unsalted butter originated in India and has been used for 1000’s of years in cooking and as medicine. It is similar to clarified butter, but cooked longer to remove the moisture, milk solids (lactose & casein), and impurities. Most people who have a dairy allergy can process ghee because of the removal of most lactose during the cooking process.
Ghee is a pure extraction of the oil from the butter. It is a great source Omega 3 & 9 essential fatty acids, plus vitamins A, D, E and K.
The absence of water and milk solids from the butter make ghee complete shelf stable, so no need to put it in the fridge. It is nuttier in flavor with a high cook point (485ºF). Use ghee in place of any cooking oil, spread on toast, add a little extra to your meals, or even add some to your tea, coffee, hot chocolate. Keep in mind that it has a distinct taste and you might notice it in the meals you cook. Ghee makes a perfect fried egg!
There are many benefits of ghee:
Increases digestive agni (fire)
Improves absorption & assimilation of food
Nourishes the body’s tissues
Strengths the brain and nervous system
Lubricates connective tissues
Pacifies all three doshas/constitutions (vata, pitta, kapha, although kapha should use in moderation)
Can relieve constipation when taken in warm milk (or even water)
✦ The Magic of Making Ghee ✦
I think of ghee as magical because of its healing properties and love that in ancient India ghee was made on the Full Moon or during the waxing phase (the time between the New & Full Moon). Another magical part of making ghee is chanting to it. Traditionally the Mahāmrityunjaya Mantra was chanted during the making of ghee for its healing, balancing, and libration effects. You can have it playing in the background, chant along with it, or if you don't feel a connection to this mantra play music or sing something that invokes healing and joy within you.
Ghee is very easy and simple to make. It only takes about 20 minutes. It's important to keep a close eye on the ghee while cooking because at certain stages it can easily burn and you have to start over.
Before you start there are a few things you need:
16oz of unsalted butter
16oz glass jar
Cheese/nut cloth (coffee filters also work, but the ghee takes longer to go through)
1 clean and dry pot
Before making ghee keep in mind:
It's important to not stir the ghee. Sometimes I use a clean spoon and slowly move it across the top to see if any big bubbles pop up. This would mean there is still water in the ghee and it needs more time to cook.
Don’t lean over the ghee or get close and smell it as water can move out and pop a big bubble of hot ghee in your face. This rarely happens, but be safe.
Steps to making ghee:
Heat 16oz of unsalted butter on medium/high heat and bring to a boil.
Lower the heat and let it simmer for about 12-15 minutes.
NOTE: Every butter is different, you must watch the process closely as it gets towards the end it can easily burn and you have to start over.
White curds will form and separate from the clear ghee, water will start evaporate, the butter will turn to a golden yellow, and there will be a popcorn-like smell.
During the process the bubbling butter will turn from bigger bubbles to smaller bubbles, and the white milk solids will turn tan and sink to the bottom.
PAY ATTENTION: At this point it’s very easy for the ghee to burn.
The ghee is ready when the boiling changes, it might become foamy, or it might boil silently. A good sign the ghee is ready is placing a drop or two of water into the ghee, this will produce a crackling sound.
REMOVE FROM HEAT IMMEDIATELY: Again it can burn easily at this stage.
Take a 16 ounce jar and place a cheese/nut cloth over it with a rubber band to hold it in place.
Slowly pour the ghee through the cheese/nut cloth and let it cool. It can take a little while to strain the ghee. If needed use a clean spoon to scrape away the burned bits.
Once cooled removed cheese/nut cloth and place lid on. Store on the counter. Ghee does not need to be refrigerated and the medicinal properties will improve with age.
A few important things about using ghee:
Do not contaminate the ghee.
Always use a clean & dry spoon in the ghee jar.
Moisture and contamination of other foods, spices or oils may cause bacteria.
Enjoy the magic!
Want to learn more about ghee? Check out Ancient Organics website. It is full of articles, recipes, and information.