How to make ghee
If you’ve encountered Ayurveda before, you probably noticed that there’s a certain emphasis on and affinity for this beloved fat. In Ayurveda, ghee is an esteemed substance, and one you’ll find in kitchens all over India, used in ceremonies, rituals and, of course, cooking. It’s a sacred and divine golden elixir symbolising auspiciousness, nourishment and longevity.
Ghrita, in Sanskrit, ghee is unsalted butter that has been boiled until the water content has evaporated and the milk solids have separated. What’s left behind is ghee – pure butter fat.
Ghee’s qualities are heavy (guru) and unctuous (snigdha), and its taste (rasa) is considered sweet. It has a cooling energy (virya) and is typically recommended for Vata and Pitta constitutions and imbalances. People with Kapha-dominant constitutions can enjoy ghee too, but in smaller amounts.
Ayurghritam = Ghee is life
The Vedas say that ghee is the ‘first and most essential of all foods’. In Ayurveda, ghee increases agni, or digestive fire, without aggravating Pitta dosha, helping to break down food for better digestion. It feeds gut enzymes, helping to foster a healthy microbiome. Ghee also provides lubrication to the body, preventing joints and tissues from drying out (one of the common signs of excess Vata). Ghee is also wonderful for building ojas, the body’s vital energy that rules happiness, strength and radiance as well as our immunity.
This glorious golden substance is also sattvic in nature, meaning it promotes purity, goodness and peacefulness as well as having a calming, pacifying effect on the nervous system.
What if I’m lactose intolerant?
If you’re lactose intolerant, ghee can still be a great option to consider. If prepared properly, all the milk solids will have been removed. To be safe, I recommend trying a small amount and seeing how your body responds.
How can I cook with it?
Ghee is our favourite oil to cook with because it adds the most luscious, delicious flavour to everything, but also because it has quite a high smoke point. We use it any time a recipe calls for butter, or when baking, sauteeing and making soups, dhals and stews. Temper your spices in it and enjoy as your kitchen becomes filled with the most incredible aromas. One of my all-time favourite ways to enjoy ghee is to use it to bake sweet potatoes sprinkled with cinnamon and sea salt. I also love putting ½ a teaspoon of ghee inside a pitted Medjool date – it’s like an instant explosion of caramel!
Can’t I just buy it from the store?
While ghee is pretty readily available these days thanks to all the incredible Indian supermarkets in Australia, I don’t recommend buying it if you can avoid it. Making ghee is a long process, and many businesses cut corners in order to get it onto the shelf quickly and cheaply. It will often be diluted with vegetable oils, rendering this nourishing superfood not so super. If you prefer to buy it, choose one from an organic store and check that it hasn’t been mixed with anything.
I really encourage you to make your own. Like baking your own bread or making your own candles, homemade ghee is one of those simple pleasures that imparts a divine feeling of empowerment and joy when you create it with your own hands. It takes a while and requires your attention, but making it yourself will deliver a satisfaction that can never be replaced by store-bought.
Tips for making the best ghee
Get the best quality unsalted butter you can – grass-fed, organic is best.
Don’t rush. Make a morning or an afternoon of it and take your time.
Being mindful while making ghee is essential. Avoid multitasking or getting distracted so you can pour your love, intention and attention into the ghee. This makes a difference, trust me.
Play or chant mantras. Mantras purify and uplift the environment, helping to increase the qualities of sattva or purity, calm and cleanliness. I change it up, but the Mahamrtunjaya mantra is a great choice. If you’re making ghee on the full moon (this can be a beautiful monthly ritual) I recommend chanting the Purnam mantra.
Sterilise your jars properly. This is one of the common ways people’s ghee doesn’t last. Wash the jars and lids in hot soapy water. Rinse well then place the jars on a baking tray. Place in a 180C oven for 15 minutes. Carefully remove and allow to cool before pouring in your ghee.
Use stainless steel pots and utensils. Never use wood because there may be water particles or impurities trapped inside.
Make sure everything is clean and dry before you start. This is super important because any water that gets into the ghee will make it spoil quickly.
Make sure you yourself are clean and have washed your hands. Enter the kitchen with a calm, stable and present mind. Meditating beforehand is a great idea!
Use a simmer mat for even heat distribution.
Don’t stir or touch the ghee unnecessarily while cooking – keep your attention on it, but let it do its thing.
I haven’t provided quantities as you can make as much or as little as you like. Naturally the more you make, the longer it will take, so be sure to only prepare as much as you have time for. I recommend starting with 500 g butter to begin with.
How to make ghee
You’ll need
Unsalted butter
A large, heavy-bottomed stainless steel pot
Stainless steel spoon
Glass jars, sterilised
Clean cheesecloth
Stainless steel sieve
Stainless steel funnel
Large stainless steel or glass bowl
How to
Place the butter in the pot. Make sure you scrape the paper to get all that golden goodness – we don’t waste anything!
Melt on the stove over low to medium heat. Once melted, turn it down to the lowest on the smallest burner – taking it slow and gentle is key here. Let it simmer and watch as it goes through the process of transformation:
At first, it will be very foamy and pale on top, with big bubbles bursting. This is the water evaporating.
After a while, the foam will become a distinct layer from the fat. You’ll see the pale layer on top and the translucent ghee simmering away underneath. It won’t be bubbling or spitting so much anymore.
The top layer will continue to solidify and you’ll be able to start noticing 3 distinct layers: the top layer, which will get progressively crusty, the golden middle layer and the bottom layer of milk solids collecting on the bottom of the pot.
Your ghee is ready when the top layer is thin and crusty and the ghee is completely clear (ie no white particles still floating around) and there are hardly any bubbles left. It will smell deliciously nutty, deep and rich and the colour will be a luscious golden brown.
Remove from the heat and stand for 5-10 minutes.
Now it’s time to strain your ghee and get it into the jars.
Line a sieve with cheesecloth and place it over your jar. I like to put a stainless steel funnel into the jar just in case the ghee goes a bit rogue as it passes through the sieve + cheesecloth. Strain the ghee into the jar(s). You can also strain the ghee into a large bowl or glass Pyrex jug and then pour it into the jars – this is usually how I do it when making large quantities.
Stand with the lid off until completely cool – do not place the lid on until cold or steam may become trapped and spoil your ghee.
Store at room temperature and enjoy. Every time you use your ghee for cooking, make sure you use a clean, dry utensil to scoop it out.
There you have it! There are a few nuances to ghee, and it’s definitely one of those things in which you’ll develop a few intuitive tricks and ways of doing things to get the best outcome. The main trick is to give it time and avoid rushing. It might take a couple of go’s to master it, but you’ll nail it, and then you’ll never want to be without this kitchen essential again!
