For The Greater Goods (sm)

How To Make Ghee (Clarified Butter): A D.I.Y. Tutorial

What is ghee?  Ghee is a staple ingredient in Indian cooking. You might have also heard it called butter oil or clarified butter.  Many people with dairy or butter sensitivities often can still have ghee because in the cooking process (which I’ll show you below) the milk solids are removed (lactose and protein, which people can be sensitive and allergic too).

I started making ghee in my own home a few months ago when my youngest daughter (23 months) started developing a little rot on her teeth.  When I took her to see our integrative dentist he wasn’t worried about her teeth in the slightest, but gave me some really good tips to help repair her teeth.   One of the books in his office was Weston A. Price’s book titled, “Nutritional and Physical Degeneration”.  In his book butter oil (ghee) is a key ingredient to re-enameling teeth because it contains certain fats and activating substances that help bond the nutrients in the body to the bones. Ghee also has anti-carcinogen effects that help protect against tooth decay.  Who would have known, right?!  It’s been two months of eating ghee and my daughter’s teeth are slowly on the mend.  Not only that, ghee is delicious and I cannot imagine eating “Regular” butter ever again.

Here are a Few Other Added Benefits of Ghee:

  • Ghee has a very high smoke point which makes it excellent for cooking, stir-fries and also frying.
  • It’s excellent on anything you would use on or with regular butter, spread on your toast (how my daughter likes it) in all your baking recipes.
  • It has a long shelf life.  No need to refrigerate it.  You can keep it in your pantry for up to 3-6 months…. but I can’t imagine how… the longest I have mine on my counter is 2 weeks!
  • It’s excellent to take with your daily vitamins.  Take 1/4-1/2 tsp along with your vitamins to help maximum absorption!

How to make Ghee (clarified butter or butter oil):

Step 1:


Start by using the best butter. I like to use 1lb Kerrygold unsalted butter because it comes from grass-fed pasture raised cows. You can also use organic unsalted butter too.

Step 2:


Unwrap the butter and place in a glass bowl or sauce pan on your stove at medium heat.  Bring to a very slow boil (this will take several minutes, so be patient).

Step 3:


Once it starts to boil you will notice a white foam start to form. This is the milk solids that you will be getting rid of.

Step 4:


Now use a slotted spoon and skim off as much foam as you can. Don’t worry if you can’t get it all, because you will strain the rest off later. After you scoop out as much foam as you can, let simmer for 5-10 minutes to completely separate the milk solids from the butter oil.  You can tell when this happens when the butter starts to become clearer and you can see the bottom of the pan.  Sometimes you might see some milk solids start to turn brown, don’t worry. Again that will all be separated.

Step 5:


Use a fine mesh strainer and slowly poor into a wide mouth mason jar you can also use a funnel in your mason jar. This step will separate the rest of the milk solids from the butter oil. And that’s it.  There you have it. Your very own, healthy, yummy, homemade Ghee!  Enjoy!

Oh- I forgot to add that you can also buy Ghee if you aren’t inclined to make it yourself.  Click here to see my favorite and trusted brand!

Have you ever heard of Ghee?  I hope after today’s tutorial that you will pick up a jar or be inspired to make some at home!  Tell me how yours turned out!

* Want to read more about Ghee here and here are some good reads.

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I'm a firm believer that you are what you eat and I want to be fresh, local, organic and healthy! I've spent a lifetime experimenting with natural foods, different diets and ways of eating, and have settled on the food philosophy that Michael Pollan expresses so well: Eat food. Not too much. Mostly plants. I'm passionate about organic foods, natural living, cooking healthy meals, and improving my health on a daily basis.

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