Ghee, what is it?

What is Ghee?

Ghee is essentially clarified butter, which means it is the “gold” of the butter that has had the milk solids removed (think casein).  It has been used in Ayurvedic medicine to heal ailments from digestive complaints to memory loss.  If you don’t have an allergy to dairy, Ghee is the perfect compliment to healing your digestive tract which is an issue so common in kids with autism, ADD, ADHD and other sensory kids.  If your child is a limited eater (eats four or five things) and you don’t use much fat in your cooking this may be the new fat for you!


Ghee  contains vitamins A, D, E and K.  Vitamin A is a fat-soluble vitamin, meaning the body needs fat in order to process it.  Vitamin A  is an essential vitamin for vision and cellular growth. Potassium,  also called vitamin K, is essential for cell function while vitamin E contributes to healthy skin, hair and nails.

Learning How to Make Ghee

It’s relatively easy to make ghee.  You simply heat the butter until the milk solids separate from the butterfat. When the milk solids rise, you skim or pour them off and put the butterfat or ghee into a jar to reserve for cooking.

Ingredients and Equipment

  • One pound unsalted butter ( organic, I used organic for this recipe but use grass-fed if possible.  Kerrygold isn’t local but it is grass-fed.  It is from Ireland)
  • Small saucepan
  • Cheesecloth or thin clean dish towel
  • Medium glass bowl (not plastic!)
  • Glass jar with lid for storing like a Ball jar


  1. Over low heat, melt one pound of butter in a small saucepan.
  2. Continue to simmer butter until it begins to separate.
  3. Remove from heat and let sit for a few minutes while the butter continues to separate.
  4. Strain butter through cheesecloth and into a glass bowl, keeping the clear yellow liquid. What you have left is ghee, or clarified butter.

Here is some information on the health properties of Ghee.


2 responses to this post.

  1. HI,
    I live in Bangalore, India where ghee or clarified butter is used daily and I make mine as home too.I use abt 3 lts of milk daily and make the ghee once a week. What I do is collect the cream from the top of the milk and store in the fridge till I get a decent amount. Then I either put all the cream in a largish non-stick pan and stir occasionally till the ghee separates from the milk solids.
    You may also put the cream in a deep glass dish and use the microwave for the process. Both work pretty fine.


  2. I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this Ghee widget at the end of this post so we could add you in our list of food bloggers who blogged about Ghee,Thanks!


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