You will need:
4 x 250g blocks of organic unsalted butter
- Cut the butter into smaller sized pieces.
- Melt slowly over medium heat in a heavy based pot
- Once the butter liquefies and comes to the boil, turn the heat down to low.
- The butter will foam and spit for a little while before settling into a quiet simmer
- Place the muslin cloth over the opening of your jar and use a rubber band to secure it, ready for pouring the ghee.
- The milk solids and buttermilk will separate from the butter oil (the ghee). Some of the solids will begin to sink to the bottom, along with a slight crust on top of the oil.
- There’s no need to stir the ghee at any point, in fact, it’s best not to!
- When the milk solids at the bottom of the pan turn a light brown colour, the ghee begins to turn a lovely golden colour and begins to small deliciously sweet, shes ready.
- Take off the heat and slowly pour the ghee through muslin cloth into your jar.
Tips: Leave the lid off until the ghee jar until it has completely cooled to avoid condensation forming. Allow approx. 30 – 40min. If condensation is trapped in the jar, the ghee will spoil.
When using your ghee, be sure to use a clean spoon with no water on it to avoid contamination and maintain longevity.
Ghee is a very stable oil and will hold is freshness in the pantry. There is no need to refrigerate. A high smoke point makes ghee one of the safest oils to cook with along with coconut oil.
Ghee is commonly used in Ayurvedic cooking because of it’s numerous health benefits. Nourishing to the digestive system, it is known to en-kindle the digestive fire (agni).