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Author Notes: Ghee is essential to ayurvedic cooking and life ! Good quality ghee is expensive to purchase so you might as well learn how to make it. You must start with the best quality butter than you can find. Look for 'cultured' or 'European-style' butter. Also, make sure that the butter that you start with is sweet cream (no salt added), and has no added colors or 'natural flavors', etc. Organic is also wise. This is important medicine so buy the best you can afford ! —Eden Tosch
Makes 1 quart
- 2 pounds unsalted butter
- Place butter in a heavy bottomed pan.
- Heat gently until butter melts, then turn heat up to medium.
- When bubbling, turn heat to low and let simmer gently.
- Do not cover the pot.
- in 15-25 minutes, your ghee should start to smell 'popcorny' and turn a golden shade. The moisture will be evaporating out of the butter so that the 'milk solids' become visible as solid particles on the bottom of the pan. These solids become a light brown color when the ghee is ready.
- You know the ghee is ready when it is a pure, golden color. There should be no particles floating in the butter fat, just the milk solids on the bottom of the pan and some foamy bits floating separately on the surface.
- Pour or ladle through a cloth-lined sieve or very fine strainer into a very dry jar with an air tight lid. Be sure to let the ghee cool completely before placing the lid on the jar.
- Many cats and dogs will appreciate the treat of milk solids spooned over their food. Also, it's great for baked goods !
- Ghee has an indefinite shelf life and does not need to be refrigerated. But use special caution to keep moisture out of the jar. Make sure you use a dry spoon when cooping and that the lid is completely dry at all times !
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