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How To Make Ghee In 4 Simple Steps

Ghee is regarded as one of the best food sources in the Ayurvedic diet and it is considered beneficial for all doshas.

The yogis and practitioners of Ayurveda consider it to be a very sattvic (balancing & harmonizing) food because it lubricates  and nurtures all the tissues of the body.

Making ghee gets rid of impurities (some fats and milk solids) out of the butter while leaving all the essential minerals and vitamins necessary for the body. As a result you are left with healthy clarified butter.

Ghee can be used in most recipes for flavouring and cooking. Here is what you need to make your Ghee.

Ingredients & Materials: 1 or 2 pounds of unsalted butter (organic if available), a large pot or sauce pan, A few sheets of cheesecloth or a tea strainer and a clean container or one pound glass jar with a lid.

Directions for making Ghee

1. Melt the butter in a large pot or sauce pan on low to medium until it comes to a boil. You will start to hear a popping sound. Do not stir.

2. Continue to cook the melted butter over low to medium heat. It should continue to pop and bubble and some foam may appear on top. You can skim off and discard the foam if you like but leaving it won’t affect the ghee.

3. Remove from heat when the popping sound and bubbling noise quietens down. Sediment at the bottom of the pot will start to turn golden brown. The ghee will turn to a clear golden or amber color. This usually takes about 20 to 30 minutes. A darker color means overdone ghee so it’s important not to leave the ghee on the heated stove.

4. Leave the heated ghee to cool for 10 to 20 minutes and then use a strainer or some cheese cloth and strain the ghee into clean containers (sterilized jars work great).

Note: Ghee at room temperature looks yellow and has semi-solid texture. Ghee does not need to be refrigerated and if it is properly made and not exposed to contaminates, it will keep for over a year, even outside the fridge – it melts quickly when exposed to heat. Remember to always use a clean spoon to scoop out ghee for use.

How To make flavoured Ghee – Infused With Herbs

It is very easy to make flavoured ghee using the recipe above and infusing some Ayurvedic herbs or spices such as cloves, cardamom or mint

To infuse the herbs, add them to the butter at the start or at any point in the process that results in them being dissolved into the ghee. I have experimented with adding herbs at different stages and I found the infusion strength to be best when added right after the butter has melted (just beginning to bubble).

I would recommend ¼ teaspoon of herb for each pound of butter. When making clove or cardamom ghee, I use 6 to 8 cloves or cardamom pods to the butter and it tastes great. Note: there are some more advanced methods for making herbal ghee like Brahmi Ghee, which may require an experienced ghee maker or training as an ayurvedic practitioner.