Ghee (Clarified Butter)

All Indian Flavors Main Coures Sauces, Seasonings, Dips, & Dressings


Ghee is old school and has literally been used since the beginning of time when it comes to Indian cooking but for some, it’s a newer concept.

So what is Ghee or Clarified Butter?

It’s basically all of the best parts of butter without any of the stuff that gives our body trouble like casein and lactose

If you have a dairy sensitivity but love the flavor of butter, ghee is your new BFF!

If there was a term “super-fat", ghee would be it!

Here are some of the wonderful Nutritional benifits.

  • It helps heal your digestive tract and aids with digestion.
  • It nourishing  and protects the brain.
  • It lubricates the body.
  • It is full of fat-soluble vitamins and essential minerals.
  • It is great for cooking and has a very high smoke point.

Ayurvedic benefits.

  • Ghee is meant to full of Ojas, which essentially means “vitality” or “life force”. Ojas can be depleted by age, stress, poor nutrition, and toxins, and ghee can help replenish it!
  • Ghee is also physically, energetically, and emotionally calming and suits all three doshas (Vata, Pitta, Khapa)
  • It is used in Ayurveda for both physical and emotional detoxification.

If You buy ghee, the most important factors are that is comes from grass-fed cows and is stored in a glass bottle.  If it’s organic, that’s an added bonus. You can get good quality ghee at your local health food store but making it at home is easier than you think and will probably cost you half the price.

Comment below if you have any questions about the process or give making it a try!  I would love to hear!

Making Ghee
Yield/Servings: 400g


A delicious and dairy-free butter replacement with many nutritional and Ayurvedic benefits
Preparation time: Cooking time: 20 MTotal time: 20 M



  1. Cut your butter into chunks, this is to help speed up the melting process
  2. Add the butter to your pot and turn your stove onto a medium-low heat
  3. allow the butter to melt completely. As this happens, you will see a white foam that starts to form on the top. This is the milk solids separating from the fat.
  4. You want to gently skim this layer off and discard it. Continue to skim and discard as more milk solids rise to the top
  5. After about 10-15  minutes the butter will start bubble and pop and will start to become clear.  Some of the milk solids would have settled to the bottom of the pot and you can continue removing if any rises.  Once the bubbling slows down and the liquid is a clear gold color, your ghee is ready.
  6. Wait about 5-10 minutes for it to cool a bit.
  7. Use a nut-milk bag or fine sieve to strain the ghee into your glass jar.  Allow the ghee to cool further before putting your cap on. 
  8. Ghee is a very heat stable fat so it can be stored countertop or in your pantry.
Created using The Recipes Generator
5 based on 1 reviews


  • Prerna
    December 18, 2020 at 7:21 am

    Didn’t realize how easy this would be. Definitely better than the store bought kind.

    • Riyana
      December 29, 2020 at 1:28 am

      So glad you tried making your own, and yes, 100% better than store bought!


Leave a Reply

Hungry For More?

Subscribe to my Newsletter and follow along on Instagram for all of the latest updates

Keep up with all the good stuff!

Sign up to receive my latest tips, recipes, and updates!