Sunday, January 15, 2012

Ghee


I love Ghee. I don't care about the saturated fats. I'm gonna eat it. Lot's of it. I was first taught how to make ghee by an Ayurvedic teacher who was a guest speaker in my yoga teacher training class. Ghee is used in Ayurveda to cure all kinds of ailments, and is supposedly much healthier than butter, as the milk solids are boiled out. Most of all, ghee is incredibly delicious. It smells sweet and caramely and enhances the flavor of all food that is cooked in it. 
You can buy ghee at most health food stores, but it is much cheaper to just make it yourself. You can make a small batch, like starting with a stick of butter, or a really big batch, like starting with 2 pounds of butter. The process is the same. The prepared ghee does not need to be refrigerated and is better if it is just left at room temperature. Ghee is basically clarified butter. The process is really simple: melt, boil, cool, strain. Here are the specifics:


Prepare your jar (or jars) for straining and keeping the ghee. The easiest way is to use a mason jar with a ring. Take an unused coffee filter or 4 layers of cheese cloth and place it over the opening of the jar. press down slightly, so that the filter/cheesecloth makes a well, rather than lying straight across the jar. Screw the ring on over the filter/cheesecloth to hold it in place. Place the jar to the side for the straining step. P.S. If you're using a coffee filter, you may need to change it one or two times during the straining process. 


Place the desired amount of refrigerated butter into a pot. Place the pot on the stove and turn the heat up to medium. Allow the butter to melt and to come to soft boil (turn the heat down if needed). It will more than likely foam and sputter, but there is no need to stir it at all. You'll notice that the milk solids will sink to the bottom of the pan. Once they begin to turn a light brown, turn off the heat. Allow the ghee to cool for 5 minutes. In that time frame the solids should have turned to a caramel color. 


Pour the ghee into the jar through the coffee filter/cheesecloth. After you have poured all of the ghee, remove the coffee filter/cheese cloth and replace with a lid. Mmmmmmmmm...doesn't it smell amazing? 

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