Ingredients (Buy locally grown organic ingredients, if possible)
1 Pint heavy whipping cream
2 Tablespoons yogurt
1. Bring the cream to a boil in a heavy sauce pan. Turn off the heat and let it cool to warm. Stir in 2 tablespoons of fresh homemade yogurt to culture the cream before whipping it into butter. Keep it overnight or for at least for 8-12 hours in a covered glass or stainless steel container at 70-77F.
2. Next morning, pour thick cultured cream into the food processor until it reaches about halfway up the sides and mix on high for about 2-3 minutes. If you notice the cream isn’t churning, you may need to add cold or hot water little by little to keep the cream at room temperature. Continue churning until the whipped cream collapses and separates into butterfat globules leaving thin white liquid behind. The liquid part is actually the buttermilk.
3. Take a mesh strainer and pour the buttermilk and butter through the strainer. You can save the buttermilk to make salted yogurt drink later. Next, rinse the butter under cold running water to strain away any remaining traces of buttermilk.
4. Place butter in a heavy quart sauce pan and melt over medium heat, do not cover the pan. When the butter starts foaming, reduce the heat and simmer uncovered and undisturbed.
5. The ghee is done when the butter changes from a cloudy yellow to clear golden yellow liquid. The milk solids at the bottom also turns from white to tan (part the foam with a spoon to see the ghee). Be careful not to over cook the ghee. If the milk solids are dark brown, or if the liquid ghee turns dark brown, you’ve over cooked it.
6. Immediately remove ghee from the heat when done and allow it to cool down until it is just warm. Gently pour into heatproof glass or steel container through fine mesh strainer or cheesecloth to strain the solids. Discard the solids. When the ghee is completely cool, cover tightly and store in a dry place away from direct sun light. Ghee can be stored at room temperature.
Related: How to make cultured butter at home
Ghee is excellent for sautéing, stir-frying, baking and even deep frying as it can withstand higher temperatures whereas butter starts to burn quickly.
Recipe inspired by Vaidya Yashashree Mannur
Our Recommended Ghee
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