Make Golden Ghee

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Mmm there are few things in this world as satisfying as ghee to make. At least in my humble opinion!

There is just something about melting all that butter down, listening to it crackle and pop and transform from opaque to clear golden translucence.

If you are new to the ghee game, it is clarified butter and used in traditional Ayurveda for anything from cooking to creating topical treatments. It is butter that has had the dairy cooked out of it and all that is left is the healthy fats. Ghee is a great cooking option as it does not provoke cholesterol and has a high smoking point.

I made my last batch of ghee during the full moon in August- the full moon being a traditionally auspicious tome to make ghee as it infuses with energetic healing properties. It is a rather simple process (you can watch me make it in my IG Highlights) and I share the directions below. If you aren’t so keen on making your own, scroll to the bottom where I share three of my favorite ghee brands!

Ingredients:

  • 1-2 lbs unsalted butter

Supplies:

  • Heavy bottom pot

  • slotted spoon

  • fine sieve or cheesecloth for straining

  • sterilized jars or airtight containers

How To:

Cut butter into small cubes and place in a heavy bottomed saucepan at medium heat. 

When all of the butter has melted, reduce the heat to a simmer. With a slotted spoon you may occasionally stir gently and clockwise.

At around 5 minutes a white foam will begin to form on the surface and there will be popping as moisture is cooked out of the butter. At this stage you will want to stir more regularly to prevent burning and encourage the evaporation process. 

At around 10-15 minutes the foam will begin to sink to the bottom of the pan creating a golden brown crust and the butter will now be more translucent. There should not be any more air bubbles coming to the surface as the moisture should be evaporated and only oil remain. Turn the heat off and gently skim any excess foam from the top and discard. When the butter becomes more clear and the crust on the bottom is clearly separated you can remove the saucepan from the burner and let cool for 15 minutes.

Pour the contents carefully through a fine sieve into a sterilized and airtight container being mindful to leave the residue at the bottom of the pan. 

Ghee may be stored at room temperature and gets better with age. Always use a clean utensil to scoop ghee out of your containers to avoid contamination and mold.

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If making ghee isn’t your thing here are three brands I love …