How to Make Ghee (Recipe + Video How-to)| Updated: Sep 25, 2018
When in a liquid state and made from unheated butter, ghee is called butter oil. Dr. Weston A. Price discovered that butter oil and cod liver oil work synergistically to supercharge absorption of Vitamins A, D, and K2 known as the X-factor.
Dr. Price always carried flasks of cod liver oil and butter oil to the bedside of very ill patients. More often than not, he was able to revive them with a few drops of each under the tongue. Using cod liver oil or butter oil separately did not have the same deathbed reviving effects.
Benefits of Ghee over Other Cooking Fats
It is best to know how to make clarified butter oil or ghee yourself rather than buying from the store. Notice the picture above of a jar that I made myself with pastured butter from a local farm. It is so yellow! Commercial ghee from the store is a pale yellow, indicating lower nutritional value from cows eating grain mix instead of fresh green grass.
Ghee from the store is also ridiculously expensive, so learning to make it yourself is not only a more nutritious way to go, it is very cost effective. I make clarified butter oil for about half the cost of what it would be to buy it at the healthfood store.
Unlike butter, ghee does not need refrigeration and keeps well on the counter or pantry for many months. Keeping a jar in the pantry for a quick veggie saute is very convenient!
Another benefit of ghee is that it is easier to digest as all the milk solids (proteins) have been removed from the butter. Very frequently, even those with a true dairy allergy find that ghee presents no trouble for them.
Another advantage to using clarified butter instead of plain grassfed butter is that the grassy taste and sometimes cheesy smell of the butter is eliminated. Therefore, by learning to make clarified butter oil from grassfed butter, you will find that you now have a healthy butterfat for cooking that does not displease your family with a strong odor as would sometimes happen when cooking with grassfed butter alone.
How to Make Ghee
The recipe and video lesson below covers how to make this healthy and indispensable fat for use in your own kitchen. I also cover how to make clarified butter capsules. This is a convenient way to take butter oil with your daily dose of cod liver oil.
If you are spending money on high vitamin cod liver oil, it is a must to be taking it with clarified butter oil to supercharge the effects!
Prefer to Buy Grassfed Ghee?
If after reviewing the recipe and video demo below you decide to buy instead, I would recommend this vetted source as a premier retailer of quality grassfed ghee. Plain, cultured, and herb flavored varieties are all available including a coconut oil/ghee blend.
How to Make Ghee
This simple recipe for making ghee can be accomplished on the stovetop in just a few minutes.
Place pound of butter in a medium sized pot or stove safe glass bowl. Turn heat on low and allow the butter to gently liquefy.
Turn heat to medium-low and gently remove foam that comes to the top of the melted butter with a slotted spoon.
After removing the foam, allow the melted butter to simmer on medium-low heat for 5-10 minutes longer to allow all the milk solids to settle out on the bottom of the bowl. You will know when the separation process is complete as the solids will be slightly brown on the bottom and the clarified butter will be completely clear and transparent.
Line a funnel placed into the open end of a wide mouthed mason jar with a fine mesh cheesecloth.
Pour the clarified butter into the funnel so that it is strained through the cheesecloth as it enters the mason jar.
Allow the finished ghee to cool in the mason jar. When room temperature, fasten the lid on tightly and store in the pantry as a convenient and incredibly healthy cooking oil for all your kitchen needs.
Homemade Ghee Video Demonstration
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.