Ayurvedic How-To
How
to make ghee (clarified butter) at home
Materials:
1 pound unsalted butter (organic if available), a large sieve,
4 sheets of cheesecloth or muslin, a dry heavy-bottomed deep pot,
a clean dry pot to hold the finished ghee, a clean 1-pound glass
jar with lid.
Step
1. Melt the butter over low heat gradually in the heavy-bottomed
pot. Do not stir.
Step
2. Over low heat, cook the melted butter until it is a clear
golden liquid. It may bubble some, and a foam may form on top,
but if you have a deep pot it won't boil over. Golden or light
brown solids will form and may settle at bottom. You can skim
off and discard thick foam if you like.
Step
3. Remove from heat while the liquid is a clear gold. A darker
color means overdone ghee.
Step
4. Line the sieve with the 4 sheets of cheesecloth and place
over the clean dry pot. While still hot, carefully strain
the ghee through the cheesecloth-lined sieve into a clean, dry
pot.
Step
5. Transfer the strained ghee carefully into the clean
jar and shut tightly.
Note:
Ghee at room temperature looks semi-solid. Ghee does not need
to be refrigerated. Always use a clean utensil to scoop out ghee
for use.
