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How to make homemade ghee on the stovetop quickly and easily for a healthy cooking fat that is shelf stable and nourishing.
Knowing how to make ghee is simply a must for any Traditional Cook. Clarified butter as it is also known, has been used for thousands of years by Indian cultures. In fact, traces of ghee have been found on fragments of Indian pottery dating as far back as 6500 BC!
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 health food 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 grass-fed butter is that the grassy taste and sometimes cheesy smell of the butter is eliminated.
Therefore, by learning to make clarified butter oil from grass-fed butter, you will find that you now have a healthy fat for cooking that does not displease your family with a cheesy odor. This can sometimes happen with grass-fed butter alone.
Homemade Grass-Fed 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 (this is the brand I’ve used since 2015) it is a must to be taking it with clarified butter oil. This supercharges the beneficial effects!
Note that it is not advisable to make ghee from homemade raw butter. The heating process causes a loss of the enzyme and probiotics in this special food.
Prefer to Buy?
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 grass-fed 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.
- 1 lb butter preferably grassfed and organic
- 1 wide mouthed mason jar quart size
- 1 cheesecloth fine mesh
- 1 funnel
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.
Is there a trick to getting the ghee out of the cheesecloth? My cheese cloth is so hard to get clean, and I don’t want to put it in the washer, because I don’t want to get detergent on it.
I would recommend soaking in hot water and mild detergent as this will liquefy the ghee and it will more easily come out of the cloth.
Nancy Jacques Barratt
I was watching another video by a man on you tube. He said to can it after you make it. He made like 12 pints of ghee. Does ghee have to be pressure canned?
Can you make Ghee with salted butter from a farmer?
Sarah Pope MGA
Yes you can!
Question Sara, Can you use salted butter from a farmer to make Ghee? Explain if you can please.
Hi Sarah, we are wondering if vegetable ghee made with palm oil is a healthy alternative to butter ghee?
Sarah Pope MGA
Unfortunately, vegetable ghee is a healthy fat but does not contain the nutrients of butter based ghee.
I came here from your other article about healing your 12 year old’s cavity. We are an Indian household so we use ghee regularly but I would like to know how much if it is needed along with cod liver oil to feed my 4 year old and also 10 montb old.
Thanks a lot!
The Weston Price Foundation recommends 1/4 tsp per day.
Ruth M Haberkorn
Would half a quart of cream make a pound of butter that I could use to make ghee?
A half a quart of heavy cream will only make about a half pound of butter. Yes, you can use that butter to make ghee.
MY OIL TURNED TO A SOLID, DO YOU HAVE TO HEAT AGAIN TO BE ABLE TO USE IN LIQUID FORM? MAYBE i DID NOT REMOVE ENOUGH SOLIDS. HELP.
Ghee is a semi-solid at room temperature, so what you did is probably ok. Just warm the jar in a pan of warm water and it will liquefy. Or put what you need in a small pan and warm gently on the stove until it liquefies.