I got up early this morning and made ghee. In theory, ghee is easy to make. The trick is knowing when it's done. If it is prepared right, ghee does not need to be refrigerated as long as you use a clean utensil each time you dip into the jar.
Of course it is possible to buy ghee, but engaging with preparing our own meals brings our energy into the food. To put this idea into scientific terms, we could say that physics has shown that when atoms contact one another, they will influence each other's actions afterwards, no matter how far apart they are. Since matter is energy as proven by Einstein's E=MC squared, our body touching the food brings energy into it. The more you "get your hands in" your food preparation, the better it tastes and the more healing it will be. This philosophy of energetic exchange is why I grind my own spices and often sing or chant mantras to bring positive intentions to my practice of cooking.
To make ghee, you need a non-Teflon coated pot (stainless steel, cast iron, copper, or Corningware). You also need some glass jars to store the ghee, 1 lb unsalted organic butter, a cone coffee filter and paper insert or handkerchief to strain the ghee.
Before you begin, sterilize the jar by dipping it and the lid in boiling water. Set them aside to dry.
Put the butter into your pot and melt over medium heat. The melted butter will begin to bubble and foam (the dairy solids in the butter) will rise to the top.
You have two options here: the traditional option is to watch the ghee and let the foam settle back to the bottom. When all the foam settles, you know it's done. You can also skim the foam off into a bowl with a spoon. Either way, save the foam and use it as you would butter. The foam is traditionally eaten with brown sugar on toast or crackers. If you skim the foam, you will know your ghee is done when no more foam rises and the bubbles begin to slow.
When the ghee is done, you will need to strain it into a heat-safe container to remove any residual dairy solids. I use a large Pyrex measuring cup and strain the ghee through a paper cone coffee filter. You can also strain it through a handkerchief.
After you strain the ghee, you can pour it into your sterilized glass jar. Cover loosely and allow to cool before tightening the lid.
Of course it is possible to buy ghee, but engaging with preparing our own meals brings our energy into the food. To put this idea into scientific terms, we could say that physics has shown that when atoms contact one another, they will influence each other's actions afterwards, no matter how far apart they are. Since matter is energy as proven by Einstein's E=MC squared, our body touching the food brings energy into it. The more you "get your hands in" your food preparation, the better it tastes and the more healing it will be. This philosophy of energetic exchange is why I grind my own spices and often sing or chant mantras to bring positive intentions to my practice of cooking.
To make ghee, you need a non-Teflon coated pot (stainless steel, cast iron, copper, or Corningware). You also need some glass jars to store the ghee, 1 lb unsalted organic butter, a cone coffee filter and paper insert or handkerchief to strain the ghee.
Before you begin, sterilize the jar by dipping it and the lid in boiling water. Set them aside to dry.
Put the butter into your pot and melt over medium heat. The melted butter will begin to bubble and foam (the dairy solids in the butter) will rise to the top.
You have two options here: the traditional option is to watch the ghee and let the foam settle back to the bottom. When all the foam settles, you know it's done. You can also skim the foam off into a bowl with a spoon. Either way, save the foam and use it as you would butter. The foam is traditionally eaten with brown sugar on toast or crackers. If you skim the foam, you will know your ghee is done when no more foam rises and the bubbles begin to slow.
When the ghee is done, you will need to strain it into a heat-safe container to remove any residual dairy solids. I use a large Pyrex measuring cup and strain the ghee through a paper cone coffee filter. You can also strain it through a handkerchief.
After you strain the ghee, you can pour it into your sterilized glass jar. Cover loosely and allow to cool before tightening the lid.