Are you ready to make the easiest and best homemade organic ghee for less than $10?! Good because I have just the recipe for you. I learned this recipe during clinicals while staying at the MIU campus in Fairfield, Iowa. Richard LaMarita, a culinary instructor at the Institute of Culinary Education in New York City, taught me this recipe. At the time, Richard was a one of my clinical leads and very knowledgeable when it came to Ayurvedic foods and cooking.
In the evening we all gathered around the stove in the dorm commons (most of us already in our pajamas), and learned how to make ghee from butter. It’s a great memory.🤗
Since then I have used this recipe many times and I wish I would have learned it earlier because I spent so much on organic ghee products. Never again!
Before we get to the recipe, I’m going to answer some ghee FAQ’s. These are the most common questions I’ve come across from clients and people in passing.
You can also jump straight to the recipe using the button above if you’d like to skip the ghee FAQ.☝️
WHAT IS GHEE?
The Origins of Ghee
The power of ghee, also known as clarified butter, is vast and isn’t only used for cooking. Ancient Indian culture has been using ghee for its therapeutic properties for many many years. Understanding ghee will help you make an informed decision about whether or not to switch out your butter for this goldin elixir.
As an Ayurveda Consultant, it’s important that I emphasize all the wonders ghee can provide. Homemade organic ghee, in particular, carries the essence of Ayurveda, promoting a balance between the body, mind, and spirit.
How Ghee Is Made
Ghee is essentially butter with the milk solids removed. This is accomplished by simmering butter on medium heat to allow the water to evaporate and the milk solids to sink and burn to the bottom.
What’s left is a pure golden oil known for its rich nutty flavor. Homemade organic ghee takes this a step further by starting with butter from organic sources. Ensuring that the ghee is free from pesticides and chemicals, thus maintaining its purity and potency as recommended in Ayurvedic practices.
GHEE IN AYURVEDA
Ghee’s Role in Ayurvedic Medicine
In Ayurveda, ghee is considered a Rasayana, a rejuvenating and longevity-promoting substance. This makes homemade organic ghee not just food, but medicine.
Ghee is believed to enhance Ojas, the subtle essence of all body tissues that’s crucial for health, immunity, and spiritual growth. Ojas is the finest form of nutritional fluid that is left over after nourishing all tissues. What we eat determines the quality of Ojas and ghee is high on the list. Its role in Ayurvedic medicine is pivotal, offering a holistic approach to wellness.
Spiritual and Health Significance
Homemade organic ghee holds immense spiritual and health significance in Ayurveda, acting as a medium to nourish the body and soul. If you have the chance to make something from scratch, seize this opportunity. When we make things homemade we begin to build a relationship and respect for the foods that will nourish our body and minds. This enhances mindful eating practices, an important aspect in Ayurveda to promote optimal digestion.
Ghee is said to harmonize the mind, enhance digestion, and purify the body, making it a cornerstone in Ayurvedic healing practices. Its sattvic nature promotes mental clarity, emotional calm, and physical vitality.
How Ghee Is Used in Rituals and Practices
Many rituals and practices in Ayurveda use ghee for its purifying and sacred properties. From lighting the sacred lamp to playing an essential role in sacrificial rites, ghee symbolizes auspiciousness and purity.
In a pre-Panchakarma treatment called Snehana, which is a detoxification process, a person consumes small increments of ghee over several days in a procedure known as oleation. This causes Utkleshana which is the precipitation or separation of doshas from all bodily channels. Bringing balance back to each doshas house.
Furthermore, ghee is a lipid that has the ability to permeate cellular walls and bind with toxins pulling them back into the circulatory system so they can be flushed using Panchakarma treatments.
IS GHEE HEALTHIER THAN BUTTER?
Nutritional Comparison
Homemade organic ghee and butter both originate from the same source but differ significantly in their nutritional profile. Ghee, being free of milk solids, offers a lactose-free alternative with a higher concentration of fat-soluble vitamins. This difference highlights why Ayurvedic nutrition often prefers ghee for its purity and health benefits.
Vitamins and Minerals in Ghee
Ghee is rich in fat-soluble vitamins A, E, and D, which are essential for maintaining good health. These nutrients, along with essential fatty acids found in homemade organic ghee, contribute to its role as a potent Ayurvedic food, supporting vision, skin health, and immune function.
Digestive Health Benefits
Ayurveda highlights ghee’s digestive health benefits, emphasizing its role in enhancing Agni (digestive fire) without aggravating Pitta. Pitta governs the metabolism and is responsible for transformation including the transformation of food into nutrients.
Homemade organic ghee aids in the absorption and assimilation of nutrients, promoting gut health and supporting the healing of the intestinal lining.
Ghee and Gut Health
In Ayurveda, ghee plays a notable role in promoting gut health. Its butyric acid content is a key nutrient for intestinal cells, promoting repair and growth. This makes homemade organic ghee a preferred dietary addition for anyone looking to improve their gut health and overall well-being.
IS GHEE DAIRY-FREE?
Understanding Dairy Sensitivities
Yes, ghee is butter. But the clarification process removes most of the lactose and casein, making it a suitable alternative for many with lactose intolerance or dairy sensitivity.
As an Ayurveda consultant, I often recommend homemade organic ghee to clients who are navigating dairy restrictions but still wish to enjoy the benefits of this sacred fat.
Lactose and Casein Content in Ghee
The beauty of homemade organic ghee lies in its minimal lactose and casein content, thanks to the simple and easy process of simmering and straining butter. You’ll see in the recipe card at the bottom of this post what it looks like when the milk solids are separated from the butter and accumulate at the bottom of the pot. You are free to enjoy ghee and incorporate its nutritional benefits without experiencing discomfort.🫠
Clarification Process and Dairy Content
The clarification process that transforms butter into ghee is both simple and profound. It not only enhances the shelf life and flavor of ghee but also significantly reduces its dairy content, making homemade organic ghee a healthier alternative for people that experience gastrointestinal issues when they consume dairy.
Don’t like vegan butter? Perfect, switch to ghee! While some vegan butters are a healthier choice than butter, ghee still reigns supreme when it comes to nutritional content.
THE BENEFITS OF GHEE
High Smoke Point and Cooking
Homemade organic ghee boasts a high smoke point, making it an excellent medium for cooking, frying, and sautéing. Unlike many oils that oxidize at high temperatures, ghee remains stable, retaining its nutritional properties and enhancing the flavors of foods cooked in it.
Why High Smoke Point Matters
The high smoke point of ghee is crucial for maintaining its health benefits during cooking. It prevents the formation of harmful free radicals, making homemade organic ghee a safer choice for high-heat cooking methods, aligning with Ayurvedic principles of preserving the life force, or Prana, in food.
Many people cook with olive oil which does not have a high smoke point. This turns the oil into a toxin and as mentioned above forms free radicals which are known to speed up the aging process.
Reserve olive oil for room temp dressing and adding it to a dish once removed from the stove or oven. Refer to the chart below from knowyourproduce.com for common oil smoke points.👇
Nutritional and Health Advantages
Homemade organic ghee is a powerhouse of nutrition, offering a blend of essential fatty acids, vitamins, and antioxidants. Its Ayurvedic health advantages include supporting cardiovascular health, reducing inflammation, and promoting mental clarity, making it a superior dietary fat.
Anti-Inflammatory Properties
The anti-inflammatory properties of homemade organic ghee are celebrated in Ayurveda. Its butyric acid content not only supports gut health but also plays a role in reducing inflammation throughout the body, offering a holistic approach to preventing and managing chronic conditions.
WHAT IS THE DIFFERENCE BETWEEN BUTTER & GHEE?
Production Process
The production process of ghee involves simmering butter to remove water and milk solids. These days it’s a very easy process since grocery stores offer a wide variety of butter brands. The time it take to make organic ghee from butter is no more than 15 minutes. This process yields a pure fat with a unique flavor profile and extended shelf life, making homemade organic ghee a staple in Ayurvedic cooking and medicine.
Butter on the other hand is the process of separating fat (butter) from milk products such as heavy whipping cream. This is done with a food processor or blender or by hand.
You can choose to make your own butter first and then make ghee from the butter collected.
Removing Milk Solids
The key difference between butter and ghee lies in the removal of milk solids. This step not only enhances ghee’s digestibility but also its nutritional profile, making homemade organic ghee a preferred choice for those following an Ayurvedic lifestyle.
Nutritional Profiles
Ghee and butter have distinct nutritional profiles, with ghee offering a higher concentration of fat-soluble vitamins and butyric acid. Butyric acid treats and prevents gastrointestinal diseases like diarrhea and inflammation. This nutritional edge makes homemade organic ghee a valued food in Ayurveda for its health-promoting properties.
Comparing Fat Content
While both ghee and butter are rich in fats, the types of fats they contain differ. Ghee’s higher concentration of saturated fats and MCTs (Medium-Chain Triglycerides) provides sustained energy and supports metabolic health, according to Ayurvedic principles.
CAN YOU COOK WITH GHEE?
Cooking Temperatures and Ghee
Homemade organic ghee is highly versatile and can be used at a range of cooking temperatures, from low to high heat. Its stability at high temperatures makes it ideal for frying, sautéing, and other cooking methods, aligning with Ayurvedic recommendations for cooking with healthy fats.
Ideal Temperatures for Different Dishes
The ideal temperatures for cooking with homemade organic ghee vary depending on the dish.
For instance, gentle simmering is perfect for dishes that benefit from ghee’s rich, nutty flavor, while high-heat cooking is suitable for searing and frying, making ghee a versatile ingredient in the Ayurvedic kitchen.
Flavor Enhancements with Ghee
The unique flavor profile of homemade organic ghee can significantly enhance the taste of various dishes. Its rich, buttery essence elevates spices and herbs, releasing their full aromatic potential. This makes ghee an invaluable ingredient in Ayurvedic cuisine, where flavor and health go hand in hand.
Examples of Flavors Ghee Complements
Homemade organic ghee complements a wide array of flavors, from sweet to savory. It pairs wonderfully with spices such as turmeric, cumin, and coriander, enhancing the depth and complexity of dishes. Its versatility extends to sweet dishes as well, where it adds richness and a subtle nutty aroma.
Instead of adding spices to your food while on the stove try cooking the spices separately in melted ghee for a minute or so. I do this with cumin and fennel seeds as well as coarsely ground black pepper. Whole mustard seed is also wonderful in ghee. This retains the quality and Agni enhancing qualities of spices, as well as their complex flavors. Drizzle over any dish.
WAYS TO COOK WITH GHEE
Sauteing and Frying
Ghee’s high smoke point makes it an excellent choice for sautéing and frying. Using homemade organic ghee for these cooking methods ensures not only even cooking of food but also imbues it with a delightful flavor unachievable with other oils or fats.
Ghee truly does have its own flavor profile that I think will surprise you. Ghee is a healthy butter alternative that works for everyone without compromising flavor.
Tips for Perfect Sauteing with Ghee
To sauté perfectly with homemade organic ghee, start by using a moderate amount of ghee and make sure to heat it well before you add your ingredients. This method seals in flavors and moisture, resulting in dishes that are crispy on the outside and tender on the inside, fully embodying Ayurvedic principles of balanced cooking.
I also use ghee to stew pears and apples and add plenty of Ayurvedic spices to bring out the sweetness and healing properties.
Baking and Spreading
Homemade organic ghee is not only for cooking; it’s also an excellent substitute for butter in baking, offering a lactose-free option that adds richness and depth to baked goods. I love spreading ghee on cracked wheat sourdough toast or homemade bagels. Even drizzling over pancakes! Ghee adds a deliciously smooth texture and flavor that enhances your meals while aligning with Ayurvedic dietary practices.
Baking with Ghee: A Healthier Alternative
Incorporating homemade organic ghee into your baking recipes can offer a healthier alternative to traditional fats. Ghee’s nutritional profile, including its vitamins and anti-inflammatory properties, contributes to healthier, more nourishing baked goods that align with the principles of Ayurveda.
WHAT HAPPENS IF YOU COOK GHEE TOO LONG?
Recognizing Burned Ghee
Overcooking homemade organic ghee can lead to it becoming burned, evidenced by a dark color and a burnt smell. Burned ghee loses its nutritional benefits and can impart an unpleasant flavor to dishes, contradicting Ayurvedic principles of cooking with care and attention to preserve food’s Prana or life force.
Signs Your Ghee Is Overcooked
Key signs that you have overcooked your ghee include the pot smoking, the ghee changing color to dark brown or black, and emitting a bitter, burnt aroma. At this stage, the ghee has surpassed its smoke point, compromising its beneficial properties.
When trying the recipe below it’s important not to walk away from the stove especially after all the water has evaporated. The milk solids separating and burning to the bottom of the pot happen quickly. You want to pull the ghee off the heat once a fine layer of brown has appeared at the bottom otherwise it will burn.
Impact on Flavor and Nutrition
How Overcooking Affects Nutritional Value
Cooking ghee too long can negatively impact both its flavor and nutritional value. The delicate compounds that confer ghee’s health benefits degrade, while the taste becomes less appealing. This underscores the importance of mindful cooking practices recommended in Ayurveda to maintain the integrity of food.
Overcooking homemade organic ghee affects its nutritional value by degrading the vitamins and antioxidants it contains.
Overheating ghee diminishes the therapeutic qualities revered in Ayurveda, including its anti-inflammatory and digestive health benefits, underscoring the importance of using careful and attentive cooking methods.
Conclusion
That’s it for the ghee FAQ! I hope it has encouraged you to give ghee a try.
Remember, you don’t have to spend a ton of money on organic ghee, just make it yourself for a fraction of the cost.💸
If you have a question not listed above, please shoot me a message or leave a comment, and I will find the answer for you.
Let me know if you tried the recipe or if you have your own ways of spicing ghee.😋
The Best Homemade Organic Ghee
Equipment
- 1 stainless steel pot
- 1 sieve
- 1 piece of cheesecloth
- 1 spoon optional
- 1 tin or glass jar
Ingredients
- 4 sticks unsalted organic butter
Instructions
- Roughly cut the butter into cubs.
- Add the butter to the stainless steel pot and turn on medium high eat.
- No need to stir. It will not burn. Let butter melt and foam up.
- At this point the butter will start to sputter and bubble loudly. Don't be alarmed. This is the water evaporating form the butter. Still no need to stir.
- Cook the butter until all of the foam (or water) has evaporated. I use the spoon to lightly push the foam around but it isn't necessary. The butter will be clear and bubbly.
- Continue cooking the butter until the milk solids start to burn to the bottom of the pan. Tilt the pan every so often to make sure they are sticking to the bottom. (Refer to photo)
- Take off the heat once you have a good layer of milk solids burnt to the bottom of the pan. Transfer to your preferred tin using the sieve and cheesecloth to filter the left over milk solids.
- Let the ghee cool completely before moving. It is VERY hot! Enjoy your beautiful and delicious homemade organic ghee 🙂
AFFILIATE DISCLOSURE: As a professional Ayurveda Practitioner it is my duty to provide you with the best possible information to guide you to better health. This includes thorough research whether through my own personal experience, case studies, medical journals, online etc. If you decide to purchase any products I recommend, it may contain affiliate links, and I may receive a small commission at absolutely no cost to you. Thanks for your trust and support.
