Ghee is made from butter, but has gone through a clarification process which strips away the parts of butter that are the most difficult to digest, such as lactose, casein, whey proteins, and trace minerals.
You will need:
Organic unsalted butter
cheese cloth or fabric for straining
Let the butter boil at very low heat or with ‘Bain Marie’ method.
You will hear some popping noise, this is the water content evaporating.
A foam will form on the top, scum it occasionally with a spoon.
You will see deposits forming at the bottom of the pan, this will be white to start with, turning golden as the ghee is made.
The ghee is ready when it becomes completely transparent, it doesn’t have any white particle, does not form any more bubbles of air rising from below the surface forming the foam.
At this point filter it through three or four overlapping gauzes, in a glass jar.
The preparation time varies depending on the quantity and quality of the butter used, of the intensity of the fire and the method with or without a water bath.
Normally it takes about a few hours because the process must be slow.
I personally make ghee in the oven.
This is how I make it:
Place pan into oven and cook, uncovered, at 250 degrees F or 120 Degree C.
After 45 minutes you should see the milk solids rising to the top.
As you continue cooking for another 30 minutes, you will see this solids settling at the bottom of the pan and slowly turning golden/brown. Do not burn it.
After approximately 1 1/2 hour (depending on oven and quantity of butter) remove the pan from the oven and allow to cool slightly.
Straing like on the previous method.
There shouldn’t be any milk solid (caseine or lacose) or water in the ghee, just pure butter oil.
Ghee can be used instead of butter in your recipes and day to day use. Ayurveda uses ghee both internally and externally. Internally, it soothes and nourishes the digestive tract and any tissue it is carried to, particularly the reproductive tract. Externally, ghee will soothe irritated skin.
Ghee is used as a vehicle to carry the qualities of herbs and medicinal substances to the deep tissues for various treatments. Ayurvedic practitioners often combine herbs to ghee to create a “medicated ghee”.
Some of the benefits of using ghee: it is full of fat soluble vitamins (A, E, D, K), is rich in omega 3 and 6, supports weight loss, bone health, improve digestion and reduce inflammation in particular of the GI track.