How To Make Ghee

Ghee, or clarified butter, has been an essential part of Ayurvedic cooking and medicinal practice for centuries. Making ghee at home from A2 milk is particularly beneficial. A2 milk comes from traditional breed cows like the Indian Gir or the Jersey cow, which produce milk containing the A2 type of beta-casein protein. This is considered more natural and beneficial for human health compared to the A1 protein found in milk from modern breeds of cows.

• Ingredients

  Buy locally grown ingredients, if possible

  • 4 Cups heavy whipping cream

  • 2 Tablespoons yogurt

• Benefits

  Preparing ghee at home ensures its purity, as you have complete control over the quality and source of the milk used. It’s often a spiritual process, as Ayurvedic texts emphasize the importance of positive energy and intention while preparing healing foods.

  Overall, making your own ghee at home can be a good way to control the quality and flavor of the ghee you use, and may have a number of health benefits. It is important to use high-quality ingredients when making your own ghee to ensure that you are getting the most benefits possible.

Directions:

1. Bring the cream to a boil in a heavy saucepan. Turn off the heat and let it cool down to warm. Stir in 2 tablespoons of fresh homemade yogurt to culture the cream before whipping it into butter. Cover the mixture in a glass or stainless steel container and set it aside for 8-12 hours.

2. The next morning, pour the thick, cultured cream into a large pot until it reaches about halfway up the sides. Start churning the cream until it collapses and separates into butterfat globules, leaving thin white liquid behind. This liquid is actually buttermilk.

3. Strain the buttermilk and butter through a mesh strainer. You can save the buttermilk to make a salted yogurt drink later. Rinse the butter under cold running water to remove any remaining traces of buttermilk.

4. Place the butter in a heavy quart saucepan and melt it over medium heat, without covering the pan. When the butter starts foaming, reduce the heat and simmer it, uncovered and undisturbed.

5. The ghee is done when the butter changes from a cloudy yellow to a clear golden yellow liquid and the milk solids at the bottom turn from white to tan (part the foam with a spoon to see the ghee).

6. Be careful not to overcook the ghee. If the milk solids are dark brown, or if the liquid ghee turns dark brown, you’ve overcooked it.

7. Remove the ghee from the heat when it’s done and let it cool until it’s just warm. Gently pour it into a heatproof glass or steel container through a fine mesh strainer or cheesecloth to strain out the solids. Discard the solids. When the ghee is completely cool, cover it tightly and store it in a dry place away from direct sunlight. Ghee can be stored at room temperature.