Remedies and basics
Ghee
Thirty minutes turns a box of butter into a jar of golden, nutty ghee.
- Prep
- None
- Cook
- 30 minutes
- Makes
- About 2 cups
From Ayurveda: Breaking the Rules Without Breaking the Principles
You can buy ghee at the store, but no one in my mother’s generation does, because it is so easy to make. If you have made clarified butter, the process will feel familiar. The difference is that ghee keeps cooking until the milk solids turn light brown, which gives it a concentrated, nutty flavor.
Ghee keeps well at room temperature, so it stays easy to scoop. In a warm climate you may prefer the refrigerator, and for long-term storage, the freezer.
Ingredients
- 1 pound unsalted butter, cut into small cubes
Method
- 1Place the butter in a small saucepan and bring it to a simmer over medium-high heat, stirring occasionally.
- 2When foam forms on top, reduce the heat to low. The foam will cook off and the butter will turn clear, so you can see the milk solids settle to the bottom.
- 3Cook on low for 20 minutes, until the milk solids are light brown.
- 4Remove from the heat and cool for 10 minutes.
- 5Strain through a cheesecloth-lined strainer into a clean jar. Let it cool completely before closing the lid, and store in a cool, dark place.
