The other day I made my first ever batch of ghee. Sometime, don’t even know when, I’ve copied a recipe from Vasant Lad’s book Ayurveda, found in the library and leafed through between shelves. Quite simple really. I did make the mistake of covering the kettle with a lid when the butter started to sputter. I should have let the water evaporate, not keep it inside the kettle. When I realized this I just cooked it a bit longer, without the lid. I hope this was alright.
You should use unsalted organic butter but my local supermarket only had salted organic butter (and an Ayurvedic friend said that’s ok). An organic store may have the right stuff, or at least more right, as ghee should (according to some articles I found on the web) be made using unsalted cultured butter.
It tastes nutty. Good. As this was my first try I only made a small portion, using 250 g butter. Next time, I’ll double the size.
The recipe? Mr Lad says to heat 450 g unsalted butter at medium heat. Then let it it boil for about 12 minutes. You do not skim the foam that rises to the top because there’s something medicinal about it. Turn the heat down and gradually the butter turns gold and smells pop-cornish. Let it cool down a bit and strain into a clean, dry jar. Cover tightly. When using, always use a dry untensil. Don’t let water enter the jar as this may spoil the ghee. No need for a fridge, ghee can be stored in room temperature. Some recipes say it should be stored in a fridge.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.