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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.
Ingredients
- 1 lb butter preferably grassfed and organic
- 1 wide mouthed mason jar quart size
- 1 cheesecloth fine mesh
- 1 funnel
Instructions
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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.
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Turn heat to medium-low and gently remove foam that comes to the top of the melted butter with a slotted spoon.
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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.
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Line a funnel placed into the open end of a wide mouthed mason jar with a fine mesh cheesecloth.
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Pour the clarified butter into the funnel so that it is strained through the cheesecloth as it enters the mason jar.
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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.
@Denver use a bit of ghee with your cod liver oil. It boosts effectiveness.
Grass-fed, of course.
What about eating lots of butter and cream? I don’t like ghee.
THANK YOU SOOOO much for your www. It has been very informative. I will be making ghee this week, and also ordering fermented cod liver oil to give to my children as well. I was wondering if you may have an answer for me. I am getting the liquid peppermint cod liver oil, and not sure how much I should give them. I have 6yr old twins and a 9yr old.
I also read your blog on your sons cavity, and since my 6yr old is cavity sensitive, I was excited to hear about this pairing.
Have a great day!
I think I burnt my butter oil. It was looking great, a nice yellow color, but I waited the 10 minutes and by the time I strained it, it had turned a dark brown. Do you think I can still use it? Or should I just throw this batch out and try again? Thanks!
I got some gel capsules from while foods but they are dissolving when I put liquid in them am I getting the wrong kind?
Sarah, I have a question that you might have already answered. I just don’t have time to read the 110 comments to see if it was asked. I was at Whole Foods this morning and they don’t carry raw butter, said Calif law prohibits it. There was no ghee so I bought organic pasture butter. Will that work. They also only had emulsified Norwegian cod lover oil. The lady who worked there told me emulsified is the same as fermented.
Will these 2 substitutes work? I don’t have time to wait for a shipment since my daughter’s cavities were discovered yesterday and her appt. to fill them (with composite) is in 2 weeks. I need to start now. Any suggestions?
Sarah,
Thanks for the great tutorial. I made the ghee and when I came back to my jar there were solids floating on top and on the sides! I used a coffee filter but I did get impatient and squeezed it slightly. Was it that or did I not cook it long enough. Thanks for all your hard work to help us with our health!
Blessings,
Terri
Hi Sarah, great video. My dentist said i had a small cavity in my tooth that would need filling in 6 months ( which i hate the idea of ) . What dose of homemade butter oil would you recommend? And what dose of cod liver oil? To heal this Thanks alot. Kieran.
Sarah: I just made this according to your instructions and it turned out beautifully.
I was wondering what to do with the part that I had skimmed off…. so added it to some steamed asparagus just before I served it…. received several complements from hubby…. asked me to create that “special sauce” again for him. So….. next time I make ghee, he’ll get the special sauce again.
Thanks for a terrific video.