How to Make Ayurvedic Ghee the Easy Way

In this video. I’ll show you how to make
ghee the easy way. All you need is some butter, a large
heavy pot, a strainer, and some cheesecloth. So let’s get started. Hi. This is Livia with Healthy Happy and Wise, bringing you the latest ayurvedic diet
and lifestyle tips. First of all, in case you don’t know what ghee is, let me give you a very short description. Then I’ll show you how the process of making ghee works, the easy way. Ghee is an Ayurvedic cooking fat that has been used in India for thousands of years. It is made by heating butter just over 212 Fahrenheit, or 100 Celsius, to evaporate all the water. Then the fat is filtered, and you are left with a clear, golden-colored, healthy fat. And by the way, it’s so delicious. Ghee is also recommended by Paleo authors, and Terry Wahls mentioned it in her book the “Wahls Protocol.” Now let’s get started with making ghee, since you are here to learn how to make ghee, you
probably already know about its health benefits. If you want to learn more, we have a link in the comment section where you can read more about ghee and its benefits. What I’m going to show you is the easiest method I have seen and tried. There are many ways to make ghee, and I have seen videos of people culturing milk into yogurt, then churning it to make butter, and then cooking it to make ghee. That may be the authentic way to make ghee, but who has time for that? So we will start with some organic, unsalted butter. If you can find it, you can also use
cultured butter. Cultured milk products are easier to digest, and according to
Vaidya Mishra, ghee from cultured butter is the best. Of course he would have you
make your own butter by culturing cream, not milk, and then make the ghee from that. That is a viable alternative if you have the
time. I have tried it, but it’s time-consuming and a bit tricky. For the cooking, I like to use a large stainless steel pot, to make sure the ghee can’t
over boil or stick to the pot too much. I like to start with at least 2 pounds
of butter. It’s really not worth making less for me, since I use that up in about
a month or even less. You can make larger amounts if you have a large pot. Ghee will last for several months at room temperature and for longer in the fridge. First, put all the butter in the pot and turn it on to medium low heat to melt it. On the same temperature, start heating the ghee until bubbles start coming to the
surface and it makes a crackling sound. If it doesn’t happen, you may need to
turn up the heat a bit. The only tricky part about making ghe is getting the temperature right. You want it warm enough so that the water evaporates, but you don’t want it too warm, otherwise the fat will burn. So it’s more like a simmering, when it’s just bubbling slowly and not very loud. Once the ghee started cooking and you have achieved the “boiling” temperature, you can leave it alone and keep checking every twenty to thirty minutes. Now some people skim off the foam, but I found that it doesn’t matter, you don’t have to. You don’t need to stir it or touch it in any way. What will happen is that the water will slowly evaporate while the milk solids will settle on the
bottom of the pan. It’s this brown stuff that separates from the fat. You will know the ghee is done, when the milk solids at the bottom have turned brown, and the ghee is a transparent, golden brown color and the bubbles have stopped
rising. This takes about two or two-and-a-half hours for me in this pot, for two pounds of butter. So it will depend on the amount of butter you use and the size of your pot. The ghee should have a nice caramel aroma. Now, cool the ghee for about 30 minutes. In the meantime, line a strainer with
fine muslin or several layers of cheesecloth. Place the strainer on top of a jar that you will use to store the ghee. I prefer glass. Once the ghee has cooled off, off strain it into the jar. You can use a ladle to spoon the ghee into the strainer or pour it directly from the pot. Leave the jar uncovered until the ghee cools. If you cover it while it’s
still warm, there may be some condensation of water, which can create
mold. Once the ghee cooled, off seal the jar tightly. That’s all there is to it.
You can put some of it in the fridge. It’s good to keep some out because at
room temperature the ghee is semi-solid and will be easy to spoon out of the jar.
in the fridge, it gets too hard. In addition, it’s not good to keep putting
it in and out of the fridge because the difference in temperature may create
condensation in the jar, which again can lead to mold. So it’s best to always have some ghee on the counter that you will use up in a short period of time,
like a few weeks. Also ghee contaminates easily so make sure you use clean dry spoons. So that’s how you make ghee the easy way. I hope you have found this video useful. Remember to check out to learn more about the ayurvedic lifestyle and diet. If there are any topics you are interested in let us know in the comment section, and we’ll consider it for a video. If you liked this video, remember to give it a thumbs up. If you’re not already subscribed, make sure to hit the subscribe button on this page to get more free videos. Also click on the notifications button
so you don’t miss any of our videos. Thank you so much for watching. I’ll see
you next time.

Add a Comment

Your email address will not be published. Required fields are marked *