The Sacred Golden Elixir: How to Make Ghee at Home

‘Cheeyate annadibh iti kaayah’ - The living body is formed by food.

What is the function of wholesome food as per Ayurveda?

Shareera upachaya: nourishing

Bala varna sukha aayusha y - provides strength, complexion and happiness

Shareera dhatu urjayathi - promotes the growth of tissue elements

Prasadhah - clarity

Sausvaryam - good voice

Jivitham - longevity

Prathibha - improves innovation skills

Tusti pushtirbalam - nourishment and strength

Medha - improves the intellect

Ghritha - ghee, is one of the foods considered by Caraka to be beneficial for habitual consumption. As with everything however - in moderation.

Ghee is used in a plethora of ways in Ayurveda - dietary, as a part of ghritham (ghee) medicinal formulations, karma chikitsa (ear therapy), netra chikitsa (eye therapy), Nasya (nose administration), twak chikitsa (skin therapy), medhya rasayana (mental rejuvenation), panchakarma (preparation for cleansing), vasti (holding of ghee in various centres of the body), kavala (oil pulling), jwara chikitsa (fever therapy), wound care, ritual, and so on.

For the mind and nervous system, it has a special affinity. The brain is a fatty organ, and thrives off of healthy, pranic, natural fat sources. The nervous system includes and is an extension of the mind as the mind is a subtle entity without a root physical location, thus it exists within the suble nature of the individual and is directly associated with the health and activity of the nervous system. Ghee is like a protective sheath bringing softness and integrity to the body systems.

Ghee is so easy to include in the diet, and is like a balm on the soul and all tissues of the body. Highly revered, this golden agni promoting elixir derives its name from ghu, meaning “to shine,” or “sparkle.”

Considered to be sattvic in nature, it is highly revered for its strength giving, mind balancing, nourishing, Ojas building qualities thus increasing immunity, calm, and ease of function. Prana and deep nourishment of the body, mind, and spirit, go hand in hand, of which ghee is finely imbued. Being Agni (digestive fire) promoting, sattvic, and pranic, it has a special ability to refine the body’s subtle functions of dhi (intelligence), buddhi (intellect), and smrti (memory).

As per Caraka Samhita Ghrita alleviates Pitta and Vata, and is beneficial for rasa (nutritional essence), shukra (final dhatu related to reproduction), and Ojas (immunity, vitality, protection).

Traditional Ghee Preparation

Ideally, we would undertake the entire traditional process, which includes turning cream into yogurt, churning to make butter, then creating the ghee from this butter. But if you need to make ghee in a simple and straightforward way, you can try this method. Just be sure to use cultured butter, otherwise you are just making clarified butter rather than the agni promoting elixir ghritham, or ghee. You can create the ghee during the full moon for added sattvic, soma building qualities.

Ingredients Needed

To get started, you only need one main ingredient:

• Unsalted cultured butter (preferably organic grass-fed)

  
  

Equipment You Will Need

• A heavy-bottomed saucepan

• A wooden spoon or spatula

• A fine mesh strainer or cheesecloth

• A glass jar or container for storage

  
  

Step-by-Step Instructions to Make Ghee

Step 1: Melting the Butter

Begin by placing unsalted butter into a heavy-bottomed saucepan, then set the heat to medium. Allow the butter to melt completely, stirring occasionally to prevent burning.

Almost completely melted

Step 2: Simmering

Once the butter is fully melted, lower the heat to med-low. You will observe bubbling and foaming as the milk solids start to separate. Continue simmering for about 15-20 minutes, keeping a close eye on it. As water evaporates, the bubbles will decrease, and the milk solids will settle at the bottom.

Process beginning

Step 3: The Color and Aroma Change

Continue cooking until the liquid takes on a rich golden color and a nutty aroma fills your kitchen. It's crucial to watch this stage carefully, so that you can stop before the milk soldis burn.

The transformation of butter into ghee during the simmering process

Step 4: Straining the Ghee

When you achieve the desired golden hue and nutty scent, it's time to strain the ghee. Remove the saucepan from heat, and place a fine mesh strainer or cheesecloth over a glass jar. Carefully pour the liquid through the strainer to catch the milk solids.

Straining, try a cheesecloth for finer straining.

Step 5: Storing Your Ghee

Allow the ghee to cool completely before sealing the jar. Once cooled, it can be stored at room temperature for up to three months or in the refrigerator for an even longer shelf life. The high fat content ensures it remains safe for storage without refrigeration.

A jar of freshly prepared ghee ready for storage.

Benefits of Making Ghee at Home

Making ghee at home comes with numerous advantages over store-bought options:

1. Freshness and Flavour: Homemade ghee is fresher, flavourful, and is embuded with your love and attention.

2. Healthier Option: You can choose high-quality butter, particularly organic grass-fed varieties, which have been found to contain up to 500 mg of Omega-3 fatty acids per serving, and you are able to know the source.

3. Cost-Effective: Producing ghee at home can often save you up to 50% compared to purchasing premium brands.

4. Mindfulness: Ghee making asks us to stay close and be attentive to the process. This can have a very calming and grounding effect on the mind which flourishes and thrives off of mindful activities.

5. Medicinal: Making ghee at home gives you a wholesome medicine, right from your kitchen. A true example of the statement, Food is Medicine.

   
   

   
   

Beautiful Golden Ghee

Just as with all things, what is appropriate for you depends on when, how, and your prakruti/vikruti (constitution/imbalance). An Ayurvedic Practitioner can help you with that, and specifically, an Ayurvedic Practitioner with a specialty in nutrition.