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How to Make Ghee

ISSUED // February 28

How to Make Ghee

Why we love this recipe

Ghee (clarified butter) is an essential in every Ayurvedic kitchen. Versatile and nutritious, ghee has a high smoke point and is great for everything from sautés to sauces and baking. These days, ghee is widely available in supermarkets, health food stores, and online (explore our Ayurvedic ghee collection). But if you’d like to make your own, try this easy DIY ghee recipe from Heaven's Banquet by Miriam Kasin Hospodar (scroll down for recipe).

What is Ghee?

Simply put, ghee is unsalted butter that has been gently simmered and strained (or “clarified”) to remove the milk solids and water. The end result is a rich, golden, delicious cooking oil—and a healthy alternative to butter. Ghee is traditionally used in Ayurvedic preparations like our Amrit Kalash Nectar Paste and herbal infusions such as Ashwagandha Ghee.

Ghee Benefits

Renowned as the gold of the Ayurvedic kitchen, ghee is rich in beneficial fats (essential fatty acids) and doesn’t contain unhelpful fats (like trans fatty acids and hydrogenated fats, which can clog arteries). Here are a few more benefits of ghee.

  • Lactose Free, unsalted 
  • A rasayana (mind-body rejuvenative)
  • A source of vitamins A, E, D, K
  • Promotes ojas (vitality)
  • High smoke point, great for sautés, stir-fries, baking, sauces, and spreads
  • Nourishes the mind and stomach lining, enhances bioavailability


How Do You Make Ghee?

Ghee is relatively easy to make—though it’s important to keep a close eye on the stovetop to ensure the oil doesn’t burn. Just follow the directions from Miriam Kasin Hospodar’s recipe, below:


  • 1 lb unsalted butter


  1. Melt 1 lb. unsalted butter over low heat in an uncovered pot with high sides. Make sure the pot is completely dry before adding the butter, and allow some room at the top for the butter to bubble up and foam.
  2. Turn the heat as low as possible and cook the butter until it is clear and golden. Do not skim off the foam. The solids may brown, but watch that they don’t burn. Check the butter frequently. The finishing point to look for is when the liquid is clear and golden in color. If it starts to darken, remove from the heat.
  3. Line a large sieve with 3 layers of clean cloth or unbleached muslin. Set it over a pot and pour the ghee through it while still hot. Carefully transfer the ghee to clean glass jars with lids.

Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000.

Homemade yogurt is another Ayurvedic kitchen staple. Try this recipe for Fresh Ayurvedic Yogurt.



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Ashwagandha Ghee



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