How to make ghee

From an Ayurvedic perspective, incorporating Ghee into your diet is one of the easiest and most enjoyable way to increase your overall wellness. I love the way it tastes, and it has cultivate an increased sense of satiation and calmness in my life. I cook my oatmeal, rice, and beans with it. Just add a teaspoon or two right to the pot. I also saute all my veggies with it. (Heat the ghee. Add your spices, wait to the smell comes up and then stir in veggies to coat them with the ghee and spices. Add water and cover to cook.) You can also use it on toast or bake with it.


  • nourishes and protects brain

  • heals and repairs digestion and the digestive tract

  • Rich in essential nutrients, minerals, and vitamins

  • increases ojas (vitality)

  • supports agni and balances all doshas

  • detoxifying emotionally and physically

  • high smoke point


Start with the best quality unsalted butter you can fine - ideally grass fed and organic. When you first start making ghee, start with a small amount (like 2 sticks of butter), and then once you get the hang of it, you can increase to larger batches.

  • Place butter in a sauce pan and melt the butter over medium heat.

  • A white froth will form (you can scrape this off or strain out later) and you will hear popping sounds of moisture evaporating.

  • Monitor the ghee. When popping sounds slow, hover and watch ghee closely to make sure it doesn't burn.

  • When the solids on bottom of pan turn golden brown (after about 10-15 minutes), remove from heat.

  • Cool. Strain into clean jars. Skim off last bits of foam.

  • Store in covered jar on counter or in fridge.