The Art of Making Ghee

June 14, 2018

During an Ayurvedic cleanse you go through alot of ghee!  I had read about all the wonderful benefits of ghee previously,  here's some info on why ghee is good!   So a few weeks ago I tried my hand at making ghee after Purnima encouraged me to make it myself.   I was super excited that it worked! After reading up on the how-to,  I decided to give it a go!  

 

Here are the steps I followed:

 

1.   Buy good quality organic cream.   This I purchased from Vita Health - Avalon brand.  I used about 4 cartons (500 ml each)

 

2.   Culture the cream.   This is done the same way as making yogurt.   I heated up the cream until just about boiling, then removed from heat.  (careful not to scorch,  use gentle heat)  Once it was cool enough (around 120 F)  I added a few packages of yogurt culture (from Vita Health) to it, following the instructions on the packaging.   I placed this in a large glass container with the oven light on for about 6 - 8 hours.   Then cool the cream down in the fridge, I left mine for a day or so, until I had the opportunity to continue. 

 

3.  Make butter.    Placing the cool cultured cream in your food processor,  blend on low until the cream solidifies and looks like butter!   You definitely want to save the liquid left over as this is the best buttermilk ever!  You could squeeze the butter (between 2 plates I have heard works) to remove as much of the buttermilk as you can.

 

4.  Gently boil the butter.  When you have some time to spend in the kitchen with not much else to do,  begin the process of clarifying the butter.  You have to really watch it to know when it is ready.  Start by placing the butter in a large stainless steel sauce pan and gently boil the butter on low heat.  It doesn't change quickly but it will start to look different.    Notice the whitish substance starting to float to the top,  that is the whey separating.   Continue to cook until it starts to look clear and the milk fat solids sink to the bottom of the pot.   Pay close attention to when the milk solids begin to brown,  you don't want to burn the fat solids.  When they are lightly browned, remove the pan from the heat. 

 

5.  Strain the ghee.  Line a strainer with cheese cloth to remove the last of the milk proteins.    The clear liquid you have strained is ghee!   

 

6.  Place the ghee in a sanitized glass jar.   It will solidify in a day or so.   Ghee should NOT be refrigerated,  keep it in your cupboard at room temperature and it will last for 6 months! 

 

Check out my pictures below to see how it changes as you cook it:  

 

 

 

 

 

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