AuthorDebbie
Melt the Butter: In a small, heavy-bottomed saucepan, melt the butter over medium-low heat. *avoid using salted butter as the salt can interfere with the ghee making process
Simmer & Stir: Allow the butter to gently simmer for 15-20 minutes, stirring every couple of minutes to prevent burning.
Watch the Transformation:
- The butter will first foam as the water evaporates.
- Milk solids will separate and sink to the bottom.
- The liquid will turn a golden, aromatic hue.
Know When It’s Ready: The ghee will turn fragrant and clear, and the milk solids at the bottom will be lightly browned but not burnt.
Strain & Store: Remove from heat, strain through a fine mesh sieve, coffee filter or cheesecloth, and pour into a clean glass jar.
Storage: Keep your ghee at room temperature in a sealed jar, it does not require refrigeration and lasts indefinitely.
*always use a clean spoon when taking out ghee to avoid contamination! Store in a cool, dry place.
Ghee is a nutritional powerhouse that supports digestion, immunity, and overall well-being. When made at home using high-quality organic, grass-fed butter, it retains its full range of health benefits.
In Ayurveda, ghee is considered 'satvic' meaning it promotes clarity of mind, good digestion, and overall vitality. Aged ghee (Purana Ghrita) is believed to have even more powerful medicinal properties. Some Ayurvedic texts mention that ghee aged for over 100 years is so potent it can be used to treat neurological disorders and deeply rejuvenate the body.
1. Rich in Butyric Acid – Gut & Digestive Health
-
Ghee is one of the best sources of butyric acid, a short-chain fatty acid that nourishes the gut lining, supports a healthy microbiome, and helps reduce inflammation in the digestive tract.
-
Butyric acid is especially beneficial for conditions like IBS, leaky gut, and ulcerative colitis, as it helps repair and strengthen the intestinal walls.
-
It promotes regular bowel movements and supports the production of mucus in the gut, which protects against irritation.
2. High in Healthy Fats & Fat-Soluble Vitamins
-
Ghee is a great source of essential fatty acids which support brain function, hormone balance, and cardiovascular health.
-
It contains fat-soluble vitamins A, D, E, and K, which are essential for skin health, bone strength, and immune function.
3. Lactose & Casein-Free
-
Unlike butter, ghee is free of lactose and casein, making it easier to digest for those with dairy sensitivities.
-
The clarifying process removes milk solids, leaving behind only pure, golden fat.
4. Anti-Inflammatory & Immune-Boosting
-
Butyric acid has been shown to reduce systemic inflammation and support immune function.
-
Ghee also contains conjugated linoleic acid (CLA), which has potential benefits for metabolism, weight management, and heart health.
5. Stable for High-Heat Cooking
-
Unlike many vegetable oils, ghee has a high smoke point (around 485°F/250°C), making it ideal for frying, sautéing, and roasting without forming harmful free radicals.
Why Homemade Ghee is Superior
Store bought ghee often comes from unknown dairy sources, processed with industrial methods, and packaged in plastic that may leach chemicals over time. When you make your own, you ensure the freshest, purest, and most nutrient-dense version possible, made with care and high-quality ingredients.
Ingredients
Directions
Melt the Butter: In a small, heavy-bottomed saucepan, melt the butter over medium-low heat. *avoid using salted butter as the salt can interfere with the ghee making process
Simmer & Stir: Allow the butter to gently simmer for 15-20 minutes, stirring every couple of minutes to prevent burning.
Watch the Transformation:
- The butter will first foam as the water evaporates.
- Milk solids will separate and sink to the bottom.
- The liquid will turn a golden, aromatic hue.
Know When It’s Ready: The ghee will turn fragrant and clear, and the milk solids at the bottom will be lightly browned but not burnt.
Strain & Store: Remove from heat, strain through a fine mesh sieve, coffee filter or cheesecloth, and pour into a clean glass jar.
Storage: Keep your ghee at room temperature in a sealed jar, it does not require refrigeration and lasts indefinitely.
*always use a clean spoon when taking out ghee to avoid contamination! Store in a cool, dry place.
Notes
Ghee is a nutritional powerhouse that supports digestion, immunity, and overall well-being. When made at home using high-quality organic, grass-fed butter, it retains its full range of health benefits.
In Ayurveda, ghee is considered 'satvic' meaning it promotes clarity of mind, good digestion, and overall vitality. Aged ghee (Purana Ghrita) is believed to have even more powerful medicinal properties. Some Ayurvedic texts mention that ghee aged for over 100 years is so potent it can be used to treat neurological disorders and deeply rejuvenate the body.
1. Rich in Butyric Acid – Gut & Digestive Health
-
Ghee is one of the best sources of butyric acid, a short-chain fatty acid that nourishes the gut lining, supports a healthy microbiome, and helps reduce inflammation in the digestive tract.
-
Butyric acid is especially beneficial for conditions like IBS, leaky gut, and ulcerative colitis, as it helps repair and strengthen the intestinal walls.
-
It promotes regular bowel movements and supports the production of mucus in the gut, which protects against irritation.
2. High in Healthy Fats & Fat-Soluble Vitamins
-
Ghee is a great source of essential fatty acids which support brain function, hormone balance, and cardiovascular health.
-
It contains fat-soluble vitamins A, D, E, and K, which are essential for skin health, bone strength, and immune function.
3. Lactose & Casein-Free
-
Unlike butter, ghee is free of lactose and casein, making it easier to digest for those with dairy sensitivities.
-
The clarifying process removes milk solids, leaving behind only pure, golden fat.
4. Anti-Inflammatory & Immune-Boosting
-
Butyric acid has been shown to reduce systemic inflammation and support immune function.
-
Ghee also contains conjugated linoleic acid (CLA), which has potential benefits for metabolism, weight management, and heart health.
5. Stable for High-Heat Cooking
-
Unlike many vegetable oils, ghee has a high smoke point (around 485°F/250°C), making it ideal for frying, sautéing, and roasting without forming harmful free radicals.
Why Homemade Ghee is Superior
Store bought ghee often comes from unknown dairy sources, processed with industrial methods, and packaged in plastic that may leach chemicals over time. When you make your own, you ensure the freshest, purest, and most nutrient-dense version possible, made with care and high-quality ingredients.