About this recipe
Ghee is a staple in ayurveda so it’s always good to know how to make your own that way you can keep an eye on the quality and save a few bucks!
Ghee is sattvic, increases agni, helps to move āma to be detoxified and is unctuous helping to nourish rasa dhātu (blood plasma, the foundation of all nutrition) and ojas (immunity), helping us to radiate wellbeing.
- 1 pack of unsalted, organic butter
Step by Step Instructions
Chop your butter in chunks and place them in a thick bottomed sauce pan.
On a very low flame, allow the butter to begin to melt and slowly simmer. There is no need to stir it.
After about 15-20 mins a thin fatty covering will appear on the top and on the bottom. You will also see a thick white layer collecting at the bottom. You can skim off the top solids with a spoon and continue to let it cook slowly.
After about 30 mins your ghee should be a clear golden colour, if so it is ready! If there are still solids on the top you can remove them again. Allow it to cool for a while then strain it into a dry, clean jar. Be sure not to include the thick white layer at the bottom. Those are the impurities from the butter and should be thrown away.
Let it sit to solidify slowly. You can store your ghee at room temperature.
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