Ghee is just sooooo good!
The change of season is upon us and as we begin to shift from Summer heat into cooler Autumn, I am finding my body craving for Ghee. On bread, in my morning oatmeal, and my all-time favorite, in our OJAS tincture. As a massive fan of ghee, I am loving our home-made version even more than what you can get in the store. Super easy to make and even better, digestible for the most lactose sensitive of bellies, ghee is an Ayurvedic powerhouse of a ‘super-recipe’ that we want to teach you how to make yourself! Your wallets (and senses!) will thank you.
What is GHEE?
Wondering what the heck I’m even talking about? Never even heard of ghee? Ghee is simply clarified butter. It takes all the milk solids and excess water out of the butter to leave you with a pure smooth and amazing by-product that you can use just as you would butter. As someone who was never much a fan of butter, suprisingly I’m a total ghee geek and here’s why:
Why is Ghee so good?
Ghee- in Ayurveda it’s considered a rasayana, an outstanding healing food that balances the mind & body and promotes longevity. Rich in antioxidants and beta-carotene, it’s a great cooking medium as it enhances the flavor of other foods and spices and even allows better absorption of food it’s paired with! Unlike butter, Ghee can withstand high temperatures without burning, much like coconut oil. Ghee is excellent for cooking, baking, or simply spreading on a piece of bread or crepe. Someone recently told me of a total ghee retreat in India where they use it to heal disease. Ghee is considered to be an alkalizing food whereas butter is acidic, another reason that it is considered to have healing qualities.
Interested in making some yourself? Here’s a quick video tutorial! All you need is some great quality organic, preferably grass-fed unsalted butter to start. Place butter in saucepan until melted and let simmer… the idea is to boil out the moisture.
Full Recipe for Ghee:
Heat it up:
- Bring butter to simmer over low heat: start at med/low and then reduce heat to prevent boiling and allow to simmer for some time. If at any point during the process simmering subsides re-introduce more heat.
- Allow to simmer until moisture evaporates and small solids have settled at the bottom of the pan. The overall process will change depending on the quality of your butter- some butter will have more solids, and need more time simmering, and others less.
- The butter will naturally stop simmering once the evaporation process is complete. Ideally all of the foam evaporates. Keep in mind that for some butter, the foam may not evaporate fully- the butter will still stop simmering, in this case you can skim off the excess foam when it stops simmering.
- DO NOT Stir the ghee around while cooking- this will cause an explosion and a literal gheetastrophe!
Clarify your ghee:
- Take a spoon and push the foam to the side. Do you see that there are solids which have settled at the bottom of the pan? If so, this is when you can begin skimming the foam off the top of the butter.
- The color at this point should be a darker caramel looking color. (NOTE: the longer you “cook” the ghee the darker it gets and the more “nutty” the flavor, which is how Natalie prefers her ghee.)
- Be sure to get all of the solid foam off -this may acquire a few rounds skimming the solids and then letting it settle a bit longer, skimming a bit more and letting it settle a bit longer until all of the solids have been skimmed.
Bottle & Enjoy your ghee:
- Remove from heat and let cool. Once cooled, we take the easy route and pour directly into clean, heatproof glass containers. (You can also pour through a cheesecloth or other strainer if you are looking for ultra clarified, pure ghee.)
- Store in the refrigerator or on your shelf if you like your ghee to stay spreadable for up to several months. Some even say because all of the impurities have been removed, it will keep for a year! If you’re like us it will be gone before there is any chance of expiration!
Note: We tried making “salted ghee” as you can see in the video, by adding sea salt at the very end. This did not work, as all the salt settled at the bottom! Shoot me an email: email@example.com if you find a solution for keeping the salt integrated while cooling! I’m just dying for a salty version!
Alesha is one of Gather’s co-founders. Her yoga practice has always given much needed balance to her demanding career: she trained as an engineer before devoting a decade to her work for high-tech international companies, and earning her MBA. Alesha is a certified yoga teacher living with her family outside of Barcelona, Spain.
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