Ghee, or clarified butter, is often used in Ayurvedic cooking, herbal administration, and skin care.  Ghee is a big part of Ayurvedic cleansing protocols or Panchakarma.  It is used for internal and external oleation, meaning preparing the body for the cleansing process by taking oils or Ghee in the morning, usually on an empty stomach, and followed by a low fat diet of Kitchadi throughout the day. Learning how to make ghee isn’t difficult.

Ghee can be used for cooking like other fats.  Due to the milk solids and water having been removed through the preparation process, it has a higher smoking point then a lot of other fats and is great used in stir fries that require quick cooking under higher temperatures.

The best?  Ghee tastes yummy.  I love to put a teaspoon of Ghee in my morning porridge, stews or soup, or over steamed vegetables.  And it’s very easy to make yourself (you can also buy it in most health food stores, indian food markets, and some grocery stores as well.  But what’s the fun in that?  Homemade will always taste better. ;) ).


How To Make Ghee – Step By Step!

So here is a step by step guide on how to make your own beautiful Ghee:

1.  Put unsalted butter in a pot that you can heat to a high temperature and give a really good scrub when you are done.  Cast iron or a good quality stainless steel will work best.  I usually make a bigger batch as Ghee has a very long shelf life and doesn’t go bad.

2.  Turn the heat up to medium until the butter is melted, then turn it back to medium-low for the rest of the process.


Making Your own Ghee


3.  Your butter will start to crackle and pop, this is the sound of the water evaporating from the butter.  You ghee will start to foam and bubble.  Let your Ghee simmer and crackle on medium heat for some time.  Depending on the heat and amount of butter you have used making Ghee can take anywhere between 30-45 minutes.  Stay close by so you can keep an eye on the Ghee.  It should foam and it should not smell burned.  If there is a smell of burning butter turn the heat back.


How to make ghee


4.  When the Ghee is getting close to being done you will hear less crackling noises and there will be less foam on top.  The Ghee will have a honey colour.  You should also smell a pleasant nuttiness.  Mmmm, yumm.




5.  How do you know your Ghee is done?  There will be less foam on your Ghee.  And LISTEN!!  When there is no crackling sound coming from the pot anymore your Ghee is done.  Remove it from the stove.

6.  You can now strain your Ghee through a strainer lined with cheese-cloth and into a clean jar.  Put the lid on and let it cool down (be careful not to touch the jar, pot, or Ghee when you strain it.  It will be very hot and hot fat can give you a nasty burn.)






7.  When your Ghee cools down it will become solid.  You don’t have to refrigerate Ghee.  It will stay fresh for a very long time unrefrigerated in your pantry.




The milk solids are cooked out of the Ghee, that’s the brown burned looking stuff left in your pot.




8.  Experiment with replacing other fats you use with Ghee.  It can also be used instead of oil in Abhangya self-massage.  But that’s a different topic altogether.  Enjoy!!


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Claudia Richey is a Victoria, B.C. based Personal Trainer and Ayurvedic Practitioner. She is passionate about sharing her unique approach of training and eating according to ones Body-Mind Constitution with other health professionals as well as using it on an ongoing basis with her own clients to help them reach their goals!