Learning how to make traditional ghee (also known as Ghruta) is a rewarding process. You will not only learn how to turn the sacred offerings of the mother cow into its most nourishing form, but you will also connect to a tradition that extends back many thousands of years.
Some Vedic texts view history much differently than Western historians, labeling events and ascribing evolution over millions of years instead of mere thousands. In this view, traditional handmade ghee may in fact be a recipe that has been passed from person to person from farther back than we can imagine.
Whatever the case, the traditional recipe calls for some dedication. Rather than simply buying a stick of butter from the store and heating it up to separate the fats, you’ll be making this ghee from scratch. That means that you’ll need access to raw milk.
The reward, however, is that it is one of the most delicious and nourishing substances that the human body will ever enjoy.
What Do I Need to Make Traditional Ghee?
There are a few things involved in the production of traditional, cultured ghee.
First, you’ll need access to raw milk and cream. The cream, which is traditionally produced by the boiling of raw milk or non-homogenized, pasteurized milk, is called malai.
You’ll need about 2-3 cups of this malai. You’ll also need to time your malai production or collection so you’re able to use it up within a week before it starts to spoil.
It’s important to note that premium traditional ghee comes from the milk of holy Gir cows.
How to Make Traditional Ghee: Easy Directions
Once you’ve got your cream, your first step is to ferment it. You can do this with an instant pot and a bit of yogurt culture. Once the cream has fermented, you can opt for the ultra-traditional or modern method, respectively: either churn the cream by hand or do so in a blender. This draws out the cultured butter.
Mix cold water and ice cubes with the cream to help keep it cool. The butter separates, producing buttermilk as excess. This you can strain, making sure to squeeze out as much of the liquid as you can.
Once the butter has been extracted, simmer it on low heat. This separates the milk solids. The remainder will be a golden-yellow, richly-scented oil: cultured ghee. Cultured ghee is richer in flavor and more versatile than regular ghee. It provides more health benefits and is less likely to irritate lactose-sensitive people.
Conclusion
Learning how to make traditional ghee is a truly rewarding experience, but it does take considerable time and effort. If you’re looking to purchase traditional ghee that honors Ayurveda traditions, consider PIOR Living Ghruta.
