Homemade ghee
My teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies, showed me the most failproof way to make ghee, and since learning this technique, which is very simple, my ghee has come out perfect every time. He has said to us more than once, “Never, ever eat commercial ghee”, and once you try your own homemade ghee, you’ll understand why. Ghee must always be infused with good energy and plenty of love, so never make ghee when you’re feeling stressed and upset, so you can get the most healing benefits from this liquid gold!
Makes approx. 1 medium jar
Ingredients
400-500 g unsalted butter
1 clean, dry glass jar with lid
cheesecloth or muslin for straining
Method
Place slabs of butter in a medium size saucepan on low-medium heat.
Let ghee slowly melt and turn to liquid.
Watch the ghee as it gently bubbles and froths, being sure to keep a close eye on it all times.
Listen for your ghee to start making a soft hissing and popping sound as it boils.
Wait for about 15-20 mins for this sound to start to slow down and soften.
Once your ghee stops hissing and popping, take it off the heat and leave it to cool down in the saucepan. Make sure you do not let your ghee burn or darken too much.
Strain your ghee through the muslin cloth into the glass jar removing all the white solids, so you are only left with rich golden liquid.
Store at room temperature in a dark, cool place.
