Pure Ghee

Once you have obtained your butter, heat it in a heavy stainless steel or enamel pot over a low flame. As it begins to boil, moisture evaporates off and whitish cloudy milk solids rise to the top and sink to the bottom. Do not stir it. After an hour and half to several hours, depending on the amount and the size of the pot and the amount of Ghee compared to the flame, your Ghee will be ready. This moment is very critical. If you cook the Ghee too little, you will be left with moisture in the Ghee and it will lack the exquisite taste that it can develop. Also, it will not keep as long without some souring. If you cook it too much, it will burn and impart a certain nutty flavor to the Ghee. This does not ruin the Ghee at all, but it is to be noticed, so that over time you can capture the perfect Ghee to be experienced between these two extremes.

When we consider the process of butter making at this level, we are in the realm of subtlety, but it is in exactly this realm that much of what is pure and purifying, sattvic, is found.

In India today, very little butter is churned the old fashioned way. Most modern dairies,  no longer churn their cream to make butter. In a typical dairy in India, cream is now pushed through a fine mesh stainless steel screen in which the heavier and larger molecules of butter are held on one side of the screen while the smaller molecules of buttermilk pass on through. I asked an Ayurvedic Teacher-Vaidya about what difference this makes. He said that butter made without churning is lacking in a quality of Fire, Agni. He went further in his consideration of difference; the home-based Indian culture churns their cream with a hand churn, rolling it back and forth between their hands. This back and forth action, he said, imparts a particular balancing quality to the Ghee- instead of the one way churning of a gear driven churn.

The milk of cows is considered to possess the essence or sap of all plants and Ghee is the essence of milk. When we consider Ghee we are in the company of superlatives. In India, it has been so highly regarded for so many things, for so long, that one enters into a crowded river of praise.

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