Ghee Making

Question

I’ve been really interested in cooking and Ayurveda lately, and I came across the concept of ghee making. I know ghee is a staple in Ayurveda, but I’ve only ever bought it from the store. Recently, I started wondering if making it at home might be better. I heard that ghee making at home lets you control the quality, but I’m not sure where to start.

Is there a specific type of butter that’s best for ghee making, or does it not really matter? I want to make sure it has all the health benefits Ayurveda talks about, like helping digestion and boosting immunity.

I also read that homemade ghee is used in a ton of Ayurvedic remedies. Does the process of ghee making change depending on whether you’re using it for cooking or for therapeutic purposes? Like, do you add herbs or spices during the process for specific health benefits?

Another thing – I’ve heard that the smell and color of ghee can tell you if it’s good quality. How do you know if your homemade ghee is actually good? And what’s the best way to store it to keep it fresh for longer?

Dr Sujal Patil · Accepted Answer

Making ghee at home can indeed be a rewarding process, as it allows you to control the quality and ensure it’s made from organic, high-quality butter. The best butter for making ghee is typically unsalted, grass-fed, and organic, as it ensures a richer flavor and higher nutritional value, which aligns with Ayurvedic principles. The process involves simmering the butter to separate the milk solids and water, leaving behind the clarified butter. For therapeutic uses, you can infuse ghee with herbs like turmeric or ginger during the simmering process to enhance its healing properties. To check the quality, your homemade ghee should have a golden, clear color and a nutty, pleasant aroma. If it turns rancid or smells sour, it may not be properly clarified or stored. For long-term storage, ghee should be kept in a clean, airtight container in a cool, dark place, away from moisture, and it can last for months without refrigeration.

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