Making ghee is really a ceremony. There's an art to it. More specifically, an intention to it. On my first day of my training in Ayurveda, the very first thing we did was to make ghee. And learning to make ghee wasn't just learning to make ghee. It was entire lecture on the philosophy and the root ideals of Ayurveda. Although Ayurveda is much larger and intricate, it seems sometimes that it could all just be summed up with ghee. In Ayurveda, ghee is everything. It's used, of course, for cooking and transporting nourishment that way. But, it's also used a medicinal vessel for transporting herbs and other treatments. It's used in bodywork. It's used in cleansing. It's used in ceremony. It's the basis for any Ayurvedic lifestyle. And it's also sacred. In the way that it's sourced, the way that it's prepared, the way that it's handle and the pure love or prem that's infused into makes it sacred. When making ghee, we are to ensure we are in the right, loving state of mind. We handle it with care and gentleness, letting those energies imprint themselves upon the ghee so that it becomes a substance that does more than just satisfy the physical body.
- 8 Sticks Grade AA Butter, softened (be concerned about butter quality and where it's sourced from when making ghee)
- Medium/Large Pot
- Cheese Cloth and/or Double Mesh Strainer
- 1 Large Bowl
- Two 16oz Jars with Lids
Begin by placing the butter into the pot on the stove. Turn burner to the lowest possible level. Allow butter to slowly melt completely until the milk solids have separated and risen to the top. Never let the liquid come to a boil. Use the skimmer to remove all the milk solids. Cover the bowl with the cheese cloth and/or double mesh strainer and strain the melted butter into the bowl. Let it settle for a few minutes and then cover the jars and strain liquid into jars. Store one in the kitchen cabinet or on the counter and the other in the fridge (for longer life).
Ghee can be used as a replacement for butter in almost all cases. It can be used for sautéing, baking, broiling, braising, marinating and the list goes on. Most importantly, it has a very grounding quality to it. Ghee is best for Vata types, as they need a lot of it's fat, moisture and warmth. And it's especially good in the autumn season, for all types. Fall is the season of Vata in North America. Even in California, we experience colder days, more wind and a general vata-like energy around this time of year. Incorporate ghee into your Fall diet as much as possible. Avoid salads, raw and/or cold foods and stick to those warm soups, root vegetables and bone broths.