Ayurvedic Homemade Ghee - How to make your own Ghee
Making your own ghee at home is simple and it has a long shelf life of up to 12 months in the fridge. Make a batch and use it for cooking throughout the year. Ghee makes a wonderful gift in a pretty mason jar. Its health benefits are that it helps boost memory, lubricate joints, aids digestion and improve overall health.
- A large saucepan, preferably one with a heavy bottom
- A large spoon
- Fine sieve
- cheese cloth to line the sieve
- a large jug or bowl with pouring spout
- 2 x 500 ml mason jars
- 2 X 450G of the high quality UNSALTED butter
- Cut your butter into squares roughly
- Add to the pan and stir on a medium heat to melt stiring gently
- A white foam will start to form at the surface keep stirring until your butter starts to simmer, then turn the heat down and stop stiring
- Let it bubble without stirring, gently scrape the sides of the pan to allow the solids to go to the bottom of the pan.
- The butter will become translucent and the butter will become golden The bubbles will become very large and there should start to be a second foaming. When this happens take it off the heat.
- Line your sieve with several layers of cheesecloth and set that over a large bowl, poor the ghee in
- Transfer the filtered ghee into a glass jar discard what is left in the sieve
- Cover your jar loosely and let your ghee set it will take about one day