Making ghee
Many years ago when she was teaching me how to cook, my mom gave me some advice. She said, “never leave the kitchen when you’re cooking.” So when I burned a batch of ghee last week, I wasn’t surprised. I had left the kitchen to attend to something or other and in those few moments, the batch of ghee went from a golden color to burnt sienna.
Although it’s readily available at many stores now, freshly made ghee is delicious and easy to make, if a bit messy and time-consuming.
Ghee, also known as clarified butter, is an Āyurvedic superfood. The Āyurvedic classical author Charaka states that “ghee alleviates pitta and vata . . . provides relief from burning sensation, softens the tissues, improves voice and complexion.” Ghee is the ideal fat to cook with for people living with Chronic Lyme Disease who often have pitta and vata disorders and burning sensations.
Modern science reveals that ghee is a good source of vitamins A, C, D, E, and K. And because it’s a food rather than a powdered synthetic supplement, the vitamins are much more absorbable. Ghee, a monounsaturated fat, contains butyrate which is known for its anti-inflammatory properties. Because the milk fats are removed, ghee is also appropriate for those who are lactose intolerant.
As with any food, your unique constitution plays a part in whether or not and how much ghee is ideal for you to use, so do be mindful of how your unique constitution responds to ghee.
For approximately 16 ounces of ghee, you’ll need:
—1 pound *unsalted* butter
I like Irish butter as it makes a flavorful and sweet ghee.
You can always make more but if this is your first time making ghee, I suggest starting with 1 pound until you get the hang of it.
—a deep pot with a thick bottom, preferably stainless steel, glass, ceramic, or copper
—a stove top that can sustain a low, consistent heat
—a medium sized spoon
—a spatula (optional but convenient)
—a ladle (optional but convenient)
—a medium sized sieve/strainer
—24” x 6” (minimum) square of cheesecloth, folded over on itself at least 4 times so that you have 4 layers of cheesecloth measuring 6” x 6” making sure that it covers your strainer or sieve
—a medium sized bowl, larger than the sieve/strainer
—a clean, dry, 16oz glass jar with a lid for each pound of butter (for storing the ghee)
This process takes about 45 minutes to 1 hour.
Unwrap the butter and place it in the bottom of the pan.
Heat the butter on low until the butter bubbles and froths. The froth and and snap-crackle-pop sound indicates water boiling off. That’s good!
Continue cooking the butter on low until it becomes a translucent gold color and the smell is reminiscent of popcorn. **Mind the butter carefully at this point and beyond, this is the most likely time it will burn.**
Tiny white balls will form and sink to the bottom of the pan, that’s the milk fat separating out.
Once the milk fat becomes light to medium brown, turn off the heat.
Place the cheesecloth into the sieve, and rest the sieve in the bowl.
Using the ladle to slowly pour the liquid through the cheesecloth. Use the spatula to scrap the pot.
Once all the liquid is strained through the cheesecloth and strainer, pinch the edges of the cheesecloth together. Lift the cheesecloth out. With one hand holding the edges closed, use the other hand to squeeze the cheesecloth wrapped around the milk fat gently, being careful not to squeeze any of the milk fat out of the cheesecloth. Discard the milk fat and cheesecloth.
Pour ghee into glass jar and store in a cool, dark place.
Enjoy!
Sources:
FASEB Journal, “Anti-inflammatory effects of sodium butyrate on human monocytes: potent inhibition of IL-12 and up-regulation of IL-10 production”
Journal of the Academy of Nutrition and Dietetics, “Dietary fat increases vitamin D-3 absorption”
Journal of Nutrition & Intermediary Metabolism, “Consideration for development of lactose-free food”
Nutrition Journal, “A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion