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Ghee (Clarified Butter)





Ghee, or Clarified Butter, is a super nutritious “power food” with a long history in India. In fact, it’s golden, buttery goodness was first documented in Ayurvedic texts thousands of years ago and plays a very important role in Vedic/Hindu rituals. Traditionally, ghee is used for many reasons including to light diva and invite agni (fire) to our homes when we begin prayers/poojas and in the preparation of satvic foods such as the holy offering, panchamrut.

Aside from its ritual use, Ayurvedic and modern science agree that ghee has many health benefits. Unlike other fats, it primarily consists of short chain fatty acids. It aids in digestion and is lactose-free, casein-free, gluten-free and meat-free. Ghee is also full of vitamins, especially vitamin A.

But, most importantly, with its nutty, buttery flavor, ghee is delicious!! Every home-cook should have ghee in their pantry. It is inexpensive, easy to make, and once made, it lasts months to years without refrigeration (as long as you keep it in an air tight container. I use an old Ovaltine glass jar). While it is used at the start of many South Asian recipes, ghee can be used as the cooking oil for nearly any type of food. It also has a high smoke point, so you don’t run the risk of burning your oil at higher temperatures.

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1 lb unsalted butter (The better the butter, the better the ghee. If using this ghee for ritual, use butter from grass-fed cows)
1 heavy bottom deep sauce pan/pot
1 strainer (+/- cheese cloth)
* Click to ingredient to choose one


Put the butter in your pan/pot and heat with medium to medium-low heat.
Bring the butter to a simmer.
You'll hear crackling as the water cooks out and a foam will begin to appear at the top.
Keep a watchful eye on the butter but do not, I repeat, DO NOT STIR. If you're curious, take a spatula and gently move the foam to peek in.
The milk solids will move down to the bottom of the pot and this is when you really shouldn't leave the pot. Those milk solids will burn easily and if that happens, you've ruined your ghee.
As the butter deepens in color just a bit, you'll also begin to smell the nutty, buttery scent of a fresh croissant...and that signals that your butter is now ghee.
Allow the ghee to cool sufficiently to handle because it will be very hot.
Lay the cheese cloth across your strainer and pour ghee carefully from pot to your chosen storage container.
Do not cover until completely cooled.