How To Make Ghee

| April 11, 2014 | 7 Comments

Butter IS Better! Butter and other saturated fats don't have the health risks we once thought they did.

Butter IS Better! Butter and other saturated fats don’t have the health risks we once thought they did.

Ghee has amazing health benefits so it is worth knowing how to make it!

When making ghee you are simply heating butter enough so that the milk solids and possible impurities settle to the bottom, while the water in the butter is boiled off. You are left with a delicious pure oil that is ideal for cooking.

Ingredients and Equipments Needed

  • One to two pounds grass fed, organic unsalted butter. (regular unsalted butter will do, even salted butter can work if you just want to try but salted butter is harder to do  and not as good a final product)
  • Medium saucepan.
  • Spoon for stirring.
  • Fine sieve and/or cheesecloth
  • Glass container with tight lid

1. Place your butter in the pan and melt at medium heat.  If you want to can cut up the butter into smaller pieces to hasten this process.

ghee by Larry Jacobson flicr

All photos are by Larry Jacobson

2.  A foam with rise to the top. At this point turn your heat down to medium low. You can scoop up some of these bubbles with a a strainer spoon if you wish to see the liquid better. The bubbles will get bigger and bigger.

ghee by Larry Jacobson

3. Other solids will sink to the bottom and some will collect on the sides. You can very gently scrape these off the sides and bottom so they are less likely to burn. The bubbling can be accompanied with a crackling sound .

ghee by larry jacobson

4.  At a certain point the bubbles will slow down.  This is close to finished.  When the water is boiled off the oil will start to heat up rapidly and you have to be  careful not to burn it.  The signs it is done are:

-          The ghee becomes a clear golden yellow liquid.
-          The milk solids separate and settle in the bottom of the pan, and are light brown in color.  If you are too dark, you have cooked to much. 

-        A small different kind of bubble starts to appear at the bottom.

starting ghee 4 Larry Jacobson 5.  See the smaller bubbles.

ghee by olarry jacobson

6.  Let the mixture cool down for 20 minutes and then run through a double layer of cheesecloth .

ghee larry jacobson

7. Let the  ghee cool down completely before sealing the lid.

ghee by larry jacobson 8.  This container is glass so must be kept in the dark. An opaque container with a good lid is also good.

 

 

About Randy Fritz

A certified Nutritional Consultant, Randy has been teaching health and personal development principles for over 30 years and has personally helped individuals with over 10,000 Body Health Assessments.

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Category: Recipes

Comments (7)

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  1. peter says:

    a few errors here..
    * “unsalted butter is harder to do” should be “salted butter”??
    * What do you mean by a saucepan with a “good bottom” – as opposed to a “bad” bottom??
    * “Let the ghee cook down completely”, you mean “cool down”

    Lastly, for a person without allergies or sensitivity to butter, is ghee any better nutritionally?

  2. Ellen Clampitt says:

    It says to use unsalted butter then it says that unsalted butter is not a good final product. Which is it?

  3. Debra O. says:

    I think he means ORGANIC unsalted butter is GOOD, but REGULAR, NON-ORGANIC butter is NOT GOOD. Makes sense to me.

  4. Randy Fritz says:

    Thanks Debra, Ellen and Peter for the editing tips. Will follow through right away. Usually have someone look over everything but missed this time.

  5. Gary L says:

    Are there any preferred or recommended temperatures to use?

  6. Doris Smith says:

    Thank you for these tips. I really want to print this off for myself and friends who don’t have computers, but I don’t want to print all the color pictures (color cartridges are so expensive!). Is there a way I can print the article and recipe without the pictures? Thank you. Doris

  7. Randy Fritz says:

    Hi Doris. Thanks for your interest. There is a PRINT BUTTON at the bottom of every article (in line with facebook and twitter sharing buttons) which if you click on that – you can very easily eliminate all the photos. The buttons are all only half visible until your mouse over them.

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