Fats & Oils, Recipes

Ghee Made Easy (How To)

February 9, 2013

I used to always buy my ghee in a jar either online or from the store. After paying upwards of $13.00 for just a mere 12 ounces: I thought, why don’t I make ghee myself? I was shocked at how easy it is to make this superfood and how much money you can save by just making it at home!

Ghee Made Easy How To

What is Ghee?

Ghee is essentially clarified butter, which means that the water in the butter and milk solids are removed. What is left is unadulterated butter fat (yum!). According to about.com, the word for “fat” in Hindi is ghee. Ghee is used widely in Indian cooking and is known for its hint of a “nutty” flavor. Unlike regular butter, ghee can be stored at room temperature for months on end!

The amazing thing about ghee is that it transforms butter to cook at a higher cooking temperature. Normally, butter with burn past 350 degrees F. However, ghee has a smoking point around 450 degrees F which lends itself well for cooking certain dishes as stir-fry or pan frying vegetables.

Since the milk solids are being removed from the butter by way of making ghee, it’s been said that those with milk or dairy allergies can enjoy ghee in their cooking! The process of removing the milk proteins makes ghee easier on your digestive system; which makes me say, “Pass the ghee, please!”

Ghee is also amazing for your health. When ghee is made from grass-fed butter it is a deep yellow color bursting with nutrients that are good for your body! When used in conjunction with Cod Liver Oil (a topic that will warrant a post all its own in the near future – where to buy CLO), the benefits to your health are invaluable. The Weston A. Foundation says:

Dr. Price always gave cod liver oil along with high-vitamin butter oil, extracted by centrifuge from good quality spring or fall butter. He found that cod liver oil on its own was relatively ineffective but combined with high vitamin butter oil produced excellent results. The butter oil contains what he called Activator X, now considered to be vitamin K2, which works synergistically with vitamins A and D [found in Cod Liver Oil]… Your diet should include sources of vitamin K, such as good quality butter from grass-fed cows and/or high-vitamin butter oil, fat from grass-fed animals, cheeses from grass-fed animals and duck or goose liver, along with cod liver oil.

This stuff is Grade-A Awesome for you…so let’s get to making it or buy some here!

Ghee Made Easy (How To Make Ghee)

Grass Fed Butter

The Fundamentals

grass-fed butter (unsalted)
pan
coffee filter or paper towels
funnel

1. In a saucepan, melt the butter over medium heat.

Melt Grass Fed Butter

2. Once the butter is melted, simmer gently until “white foam” forms on the top and little “white bits” start to form on the bottom of the pan (the milk solids). Simmer until the bits on the bottom of the pan turn a golden brown, about 10 to 30 minutes. You may have to skim the foam back eventually to see if the bits have browned; be careful not to burn them!

Grass Fed Butter Simmers

3. Next, put a filter or paper towel in a funnel. Strain the ghee into a glass container.

Ghee Filter

4. Store in the fridge or on the counter for months, use in anything you want or take with Cod Liver Oil!

Homemade Ghee

Cheerio!

Katie

Sources:
1. About: What is Ghee?
2. WAPF: Cod Liver Oil Basics and Recommendations

This post is a part of Thank Your Body Thursday, Fight Back Friday, Simple Lives Thursday, Keep it Real Thursday, Thank Your Body Thursday, Fight Back Friday.

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23 Comments

  • Reply Trinity February 9, 2013 at 1:50 pm

    Great tutorial! I’ve been wanting to make my own for ages :)

    • Reply Katie February 9, 2013 at 2:04 pm

      Thank you Trinity! It was so much easier than I thought it would be, and it saves us so much money to make it at home. :)

  • Reply Candace February 16, 2013 at 1:51 pm

    This is awesome, I had hear about ghee but was not sure what is was. But now that I know I can’t wait to make some.

  • Reply Sean R February 18, 2013 at 5:58 pm

    Known in the restaurant industry as Anhydrous Milk Fat. It used everywhere for everything. Healthy? I dunno…

  • Reply paulc February 19, 2013 at 10:06 pm

    I’m lucky in that because we have a large Asian/Indian population in Gloucester & Cheltenham UK area, we are well served with their stores selling stuff at sensible prices. I can get ghee in bulk catering quantities (large number of Indian restaurants near me) for a fraction of the price you’re paying in the health food stores. Even our normal supermarkets sell it at reasonable prices… Asda (owned by Walmart) do 2 kilo tins of real butter ghee for £11.00 and 2 kilo tubs of vegetable ghee for £4.05 (not sure what goes into vegetable ghee but it’s halal certified and obviously suitable for vegetarians).

    • Reply Katie February 19, 2013 at 10:20 pm

      That would be amazing! I might have to take a trip to the UK some time just to check this out. :)

      Thanks for sharing,
      Katie

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  • Reply John March 17, 2013 at 7:57 am

    Use Amish Roll butter instead Kery Gold, you save yourself even more

  • Reply Liv March 26, 2013 at 8:46 am

    I’m making the ghee right now! I’ve had the tutorial bookmarked for a while :) I’m draining it to a jar at this moment. Can’t wait to cook with it later! My family makes Indian food all the time, growing up in East Africa. I’m excited to share this with them.

    • Reply Katie March 26, 2013 at 7:59 pm

      Hi Liv!

      I am so excited you tried it and I truly hope that you will enjoy it! It’s actually time for me to make a batch as well. :)

      Happy [Ghee] Cooking!
      Katie

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  • Reply Jan April 13, 2013 at 3:36 am

    I make my own organic butter, Katie. It is not ultra pasteurized. Do you think it would work for ghee?

    • Reply Katie April 13, 2013 at 10:34 am

      I think it would work great! :) Any butter will work from my experience, I normally go with Kerrygold because it is grass-fed and deep yellow. But homemade butter would work excellent as well.

      Good luck with your ghee adventures and let me know if you have any additional questions!
      Katie

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  • Reply Mama's Always Home May 15, 2013 at 6:44 am

    I am very excited about finding your site! I love learning about health and foods so I will be returning. Have a great one!

    • Reply Katie May 15, 2013 at 10:16 am

      Thank you! I am so happy you stopped by :)

      — K

  • Reply Bobbie July 21, 2013 at 3:28 pm

    Thank you so much for posting this! A friend of mine showed me how to make it but I forgot what I could use it with! Plus she said cheese cloth so i have been waiting on pick some up but ill try the coffee filter! Thanks for sharing!

  • Reply Amanda Stoffels August 14, 2013 at 7:28 pm

    I have raw milk. Could I make butter and then ghee? I don’t have a source of local grass fed butter but I do have the raw milk. Do you think the raw milk with enhance the ghee or have no additional benefit?
    Thanks
    Amanda

    • Reply Katie August 15, 2013 at 4:42 pm

      Hi Amanda,

      Yes, you can use raw cream (not milk) to make homemade butter. Food Renegade has an awesome how-to here: http://www.foodrenegade.com/how-to-make-butter/

      Cooking the butter will affect the living organism in the raw milk, but you will still get a easily digestible ghee to use for cooking.

      Hope this helps!
      Katie

  • Reply michele b. April 7, 2014 at 2:51 pm

    So easy to make, thank you! Can’t wait to cook with my first batch of gorgeous golden ghee (it smells amazing!)!

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  • Reply Zed Morgan May 6, 2014 at 11:54 am

    Awesome instructional write up!
    I like your funnel and paper towel technique, I’ll have to try that and see how it works for me :)

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