Making Ghee

Classic Ayurvedic Necessities

Mar 9, 2009 Katie Silcox

The following article will walk you, step by step, through the process of making ghee, or Indian clarified butter.

Ghee, also known as Indian clarified butter, is one of the most essential parts of any Ayurvedic recipe. So beloved is ghee that it has been called the healing nectar of the gods. It is considered one of the purest foods, a healing remedy and a great way to throw fuel on your digestive fire.

The ancient Ayurvedic texts hail ghee for its amazing healing attributes, including both physical and mental qualities, such as:

  • Nutrient absorption qualities - Ghee allows the herbs of Ayurvedic medicine to bond with its own lipid-soluble nutrients. From there, the body’s lipid-based cell membranes can be more fully penetrated by the healing herbs.
  • Powerful digestive helpmate - Ayurveda teaches us that using ghee can help balance our natural stomach acids and digestive juices.
  • Eases burns - Much like the cooling effect of aloe vera gel, ghee is also used to help treat mild burns, blisters and scarring.

How to Make Your Own Batch of Healing Ghee

  1. To make ghee, you will need to first gather your materials. You will need 1 of pound unsalted butter (organic if available), a large sieve, 4 sheets of cheesecloth or muslin, a dry heavy-bottomed deep pot, a clean dry pot to hold the finished ghee, and clean 1-pound glass jar with lid.
  2. Put the ghee in the pot over low heat. The ghee will begin to melt rapidly. Do not stir.
  3. Cook the butter under low heat until it becomes a clear golden color. You will see white bubble and foam. If you use the deep pot, then the butter won't boil over. You will also see light brown solids which will foam up and then settle to the bottom. Skim any solids or thick foam off the top of the butter.
  4. Remove the liquid from the heat when it becomes a clear golden color. Some prefer a little more golden than clear. This will make for a ghee with a nice toasty flavor. But be aware! Don't leave the ghee on for too long or it will become too dark and overdone.
  5. Line the sieve with the 4 sheets of cheesecloth and place over the clean dry pot. While the ghee is still hot, carefully strain the ghee through the cheesecloth-lined sieve into a clean, dry pot. The milk solids will remain on top of the cheesecloth. The pure ghee will be strained.
  6. Pour the strained ghee into a glass jar with a tight lid. Ghee does not need to be refrigerated. You may notice that the ghee is semi-solid at room temperature.
  7. Use for any number of tasks: cooking, as a massage oil, or for minor burns.

The copyright of the article Making Ghee in Nutrition is owned by Katie Silcox. Permission to republish Making Ghee in print or online must be granted by the author in writing.
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