How to Make Stovetop Ghee

How to make homemade ghee on the stovetop for a healthy cooking fat that has a high smokepoint and is also shelf-stable. Making ghee yourself reduces the cost per serving considerably for this nourishing fat.

Other options are making homemade ghee in the oven or trying neutral-tasting coconut ghee (half ghee, half coconut oil) if desired.

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 such a beautiful deep yellow!

Commercial ghee is 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 buying it.

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.

Even those with a true dairy allergy often find that ghee presents no trouble for them digestively.

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.

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 ghee capsules. This is a convenient way to ensure you get plenty of the animal form of Vitamin K2 (MK-4) 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 for many years) 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 enzymes and probiotics in this special food. However, the Vitamin K2 is not harmed as it is a very heat resistant nutrient.

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.