You Won't Believe It's Not Butter

how to make ghee

Ghee (pronounced with the hard "g" sound) is an excellent addition to your kitchen staples. It’s a versatile, lactose-free cooking fat, and it has a variety of uses and benefits. Let’s talk about what ghee is, its benefits, and how to make your own.

What is ghee?

Ghee is the most refined essence of butter. In other words, it’s a type of clarified butter. To make clarified butter, you melt the butter until the milk solids (and excess water) are separated and removed. Making ghee goes one step further by roasting the milk solids (before removing them) to bring out a roasted, toasty, nutty flavor and aroma.

Ghee is widely used in Indian and South Asian cooking, and it’s extremely prevalent in Ayurvedic cooking and therapies. You can use ghee in any way that you would use butter: as a cooking fat to saute, roast, or bake with, as a spread or a drizzle, and even as skincare. It also has a very high smoke point - 485 degrees - compared to butter (302) and olive oil (375-400).

What are the benefits of ghee?

If you’re lactose intolerant but love butter, ghee is your light at the end of the tunnel. While still providing flavor and fat, the troublesome aspects of butter - the milk proteins and sugars - are removed for easier digestion and healing in the gut.

We need healthy fats in our diet (always in moderation), especially in the colder months of the year. Healthy fats are stabilizing, building, and grounding, and they keep us full and satiated between meals. Ghee is light to digest yet penetrates and supports the body’s tissues, carrying the nutrients of our food deep into our bodies.

Ghee is high in monounsaturated omega-3 fatty acids, such as butyric acid. These are linked to heart health, strong immune function, anti-inflammation, and overall gut health. Ghee also contains plentiful amounts of vitamins A, D, E, and K.

Ghee is shelf-stable. It can last in your cupboard for about a month, or in the fridge for about 3 months, whereas butter will spoil faster due to the milk fats.

How to make your own ghee:

Buying ghee can be somewhat expensive, yet making your own is really quite easy and satisfying. Turn on some good tunes, infuse your ghee with love and care, and be fed by it in return!

What you’ll need:

  • a medium-sized, heavy-bottom saucepan

  • organic, grass-fed, unsalted butter (recommended 2 sticks (½ lb) at a time)

  • cheesecloth or a fine-mesh strainer

  • a clean, dry jar (2 sticks of butter will make just less than a cup of liquid ghee)

Step 1: Melt the butter