How to Make Ghee
PREP TIME: 0 MINUTES
COOK TIME: 30 MINUTES
Ghee is butter without the water and hard to digest, cholesterol forming milk solids. Ghee is made by boiling the water out of butter. Sugar, proteins and saturated fats, the milk solids, precipitate out and settle to the bottom. Then the ghee is poured through a cheesecloth or similarly fine filter.
To boil butter place it in a small sauce pot on medium heat. Bring to a boil and lower heat to medium low because the milk solids in butter tend to burn when cooked too quickly.
The butter will mature through several stages. First it will crackle and pop indicated water hasn't yet evaporated. The surface will be frothy and opaque. The ghee will be cloudy at first. Then the foam changes and the ghee will become clear. The ghee will start to fizz and take on a deeper golden yellow color. Lower heat until the ghee is just simmering. Eventually you will notice the milk solids at the bottom take on a roasted, toasted color. Turn off the heat and strain. Ghee strains best when hot.
Do not stir the ghee while cooking.
How Can Ghee Make You Feel Great?
One of the most important medicines in Ayurveda. For Ayurvedic notes see ghee
in the ingredients section.
WHAT IS GHEE?
Like baking bread making ghee is an art, a meditation and a labor of love. Buy organic, unsalted butter only. Ghee is highly concentrated and thus also concentrates toxins if made from impure ingredients.
WHY SHOULD YOU EAT AYURVEDICALLY?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Foods that supplement your specific body type’s needs and digest
easily create your menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health.
Is Ghee Good for Me?
Find out by taking this free, easy quiz
You'll learn your body type, and whether Ghee is a good fit for you. Time to complete: approximately 1 minute.
Increases These Qualities (Gunas)
Functional Ayurveda helps you assess imbalances through 20 main characteristics
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
ABOUT COLD GUNA
Cold refers to anything that reduces body temperature, metabolism, and blood flow.
LEARN MORE ABOUT COLD
ABOUT HEAVY GUNA
Heavy is identified by sedation, sluggishness, or increased weight.
LEARN MORE ABOUT HEAVY
The 6 Tastes
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
ABOUT SWEET GUNA
Sweet refers to anything builds tissue, including macronutrients such as carbohydrates, proteins and fats.
LEARN MORE ABOUT SWEET
The Three Doshas / Body Types
People tend to get sick, over and over again, due to similar causes and habitual imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
HAS THE FOLLOWING
Lactose is a sugar found in milk derived from galactose and glucose. It is difficult for many people to digest.
LEARN MORE ABOUT LACTOSE
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.
Energy Vitality Strength:
Eat Well for Life With Ayurveda: Balance Your Dosha
Love our recipes? Discover how to balance your diet for only $35 with this popular short course.
GET THE ECOURSE
About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda.
His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful.
His online course Balance Your Ayurvedic Diet in a Week
provides tools for gracefully healing with Ayurveda to thousands.
John also directs Joyful Belly's School of Ayurveda
, which specializes in digestive tract pathology & Ayurvedic nutrition.
John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
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Oh! I tried to make my own ghee but it didn't work very well. At the end it was very very brown:(. Maybe it was burnt? Can I still use it or is it better throw it out?
- luciana, Sydney 07-21-10
Slightly burnt ghee is a very tasty ingredient used in desserts for a roasted touch! However, it is best to avoid burning the ghee in Ayurveda. Towards the end, the ghee has to be watched carefully, a note I've added to the recipe section above. Thanks for asking!
Ingi - Leave the foam on the surface. It will be removed when you filter the ghee at the end.
You can combine equal amount of ghee and honey by volume, but not by weight. I've never experienced the ill-effects of ghee / honey combining personally, and would love to hear from others about their experiences.
what would you say is the prep time for making ghee?
- Larissa Demalteris, Golden, CO 07-04-13
Ghee takes about 12 minutes to prepare.
I do it in the oven. It comes out perfect each time.
- Debra, Elizabeth city, NC 10-24-13
So, this question is most likely a question many have had. I followed this recipe exactly. I filtered it into a measuring cup with a spout ( it really helps) with two sieves and then into a clean, dry, jar, again with two clean sieves. However, after being filtered twice, there is still a good amount of solid at the bottom. I understand that making ghee is an art and an honor. Do you think I should filter it again, or is this normal?
- Larissa Demalteris, Golden, CO 12-18-13
After a few days, there are dark areas at the bottom of the container of ghee I made, what does that mean?
- Catherine Perry, Bronx, NY 10-12-14
how about using a cheesecloth
- Peter Hanna 10-12-15
A cheesecloth works well.
Are the dark areas mold?
- Kimberly Kubicke, Asbury park, NJ 07-22-16
I read this recipe and watched several YouTube videos before making my first batch of ghee, and it's perfect. I want to wrap around the bowl and lick it like a cat... perhaps being V3P1K2 has something to do with this instinctive reaction. I can feel it nourish dry tissues, ground my spacey self. I'll never use regular butter again!