How to make ghee and why

Ghee is butter that has been gently cooked until the milk solids are removed (clarified butter). Ghee stimulates the healthy flow of fluids around the body by removing blockages (whereas butter can cause congestion). It is rejuvenating and nutritious (as nutritious as butter but without the harmful effects).

    • It lubricates the digestion, is light to digest, and enhances the absorption of nutrients.
    • It increases the nutritional value of food that is cooked in it.
    • It helps clean all the channels and ducts in the body.
    • It strengthens the kidneys and brain.
    • It prevents congestion in blood and plasma.
    • It promotes fertility, immunity, intelligence, vision, liver function, and voice.
    • It promotes enzyme function in the intestines, liver and tissues.
    • It nourishes the mind, enhancing intelligence, energy, confidence, understanding and memory.
    • It is composed of mostly short-chain fatty acids and monounsaturated fats, both good for health.
    • It strengthens Ojas, our vital energy fluid, essential for wellbeing and immunity.
    • It rejuvenates Vata and Pitta, but should be kept to a minimum for Kapha (as it is a fat).
    • Ghee is Sattvic (meaning wholesome and pure). Sattvic foods purify the body and calm the mind. 
     

How to make ghee

You will need:
♦ A block of organic, unsalted butter
♦ A medium saucepan
♦ A clean dry jam jar
♦ A piece of muslin (or a thin plain cotton cloth)

At first, use one block of butter. Once you've practised the recipe and are using ghee more in your cooking, you can cook 2-3 blocks at a time (have extra clean jam jars ready to put it in).
• Melt the butter in a saucepan on medium-low. Once melted, reduce the heat to low. It will foam and bubble.
• Skim off the foam during cooking with a slotted spoon. At first, remove the foam as it cooks, so you can see what's going on underneath. With practice, you can judge when the ghee is nearly ready and remove the foam at that stage.
• Solids will form, and eventually sink to the bottom and start to turn brown. The ghee will begin to
become golden or light brown and smell sweet.
• Stir the ghee occasionally to prevent it from sticking (some methods say don’t stir it, but both ways work).
• It is ready when all the solids have fallen to the bottom, the ghee isn’t spitting any more and it has a good golden colour. It will go quiet.
• Leave the ghee to cool a little (10-15 mins).
• Pour the ghee into clean, dry jars, filtering it through the muslin cloth to prevent any foam or floating solids from mixing in with the ghee. (A tiny bit will be OK.)

How long will it take to cook? If you're prepared to stand over the ghee, and are using one to two blocks of butter), it takes 30-45 minutes on a low-medium heat. For larger amounts, or if you have time, cook it on low to very low. It will take 2+ hours, but you can be pottering about the kitchen at the same time.
Storage If it's cooked for long enough, it can be stored indefinitely in a glass jar in a cool, dry place. Never put ghee in the fridge as it slows or prevents all ghee's positive effects on the body.

Or you can buy it...
From Pukka Herbs (at your local organic shop) or online from Pukka or online from Ayurveda Pura.