Ghee Recipe

What is Ghee? Ghee is clarified butter and the purest, most sattvic oil. When making ghee, you boil off the sugar, water and salts that are in the butter, leaving only the oil – pure fat.

Why is it good for me? Ghee an excellent aid for digestion since it increases agni (psst! It’s the only oil that does!). It is oleating and calming for vata. It is soothing and cooling for pitta. It is also ok for kapha in moderation because it helps increase digestive fire. Ghee improves memory and lubricates the connective tissues. It helps the body absorb nutrients and helps “butter” the body’s insides to keep everything running smoothly. People who have ama or a white tongue, should not take ghee.

You can use it internally or externally. Be forewarned if you use it externally you will smell like butter. Although ghee on our feet makes for a great massage! Our bodies LOVE ghee. Make your own if you can or get some from Pure Indian Foods (tell them I sent you!).

Don’t refrigerate. Ghee has a high smoke point, so you can use it for cooking and stir-frying. You can even make ghee candles which are great for tired, irritated pitta eyes.

Keep your ghee clean. That means don’t go spreading ghee on your toast and then dip the crumby knife back in the ghee. Spoon out a separate amount and use. No double dipping!

Ghee Recipe
1 lb. unsalted butter

Melt in small sauce pan on medium heat.
It will start to bubble & crackle – do not stir. (Some junk will fall to the bottom, and other junk will float to the top. You want the stuff in the middle)
Once the butter is melted, turn down the heat until the butter just boils and continue to cook at this heat. Should take about 15 minutes for 1lb.

Keep an eye on ghee, it can burn. If it smells like buttery popcorn, you’re doing great. If it smells like toasted nuts and turns a little brown, you’ve burnt it.

Once the ghee has stopped making noise and is clear all the way to the bottom of the pan (swipe away the foam with a spoon to look), set aside until it is just warm and drain through a thin sieve. If you just have a spoon, then spoon off the top (toss it) and then spoon out the clear/yellow oil in the middle into a glass jar. Leave the junk on the bottom.

17 Responses to Ghee Recipe

  1. Rachael says:

    I have been hearing about ghee for a long time, but I have to say I have been sceptical: why can’t I just eat butter? Would you please explain? Why does Ayurveda like ghee, but dislike butter? Does butter cause problems?

  2. […] to Pure Indian Foods. If you ever have doubt or are in a quandary about how to make or where to buy ghee, look no further. I am so NOT a product gal, but I highly recommend this organic ghee over anything […]

  3. Bronwyn says:

    Hello! What is the reason people with ama or white tongue shouldn’t use ghee? I would imagine ghee would be better than butter for people with digestive issues. Thanks!

    • Monica says:

      Hi Bronwyn!
      Great question. Ghee is a lubricator, a builder. However, if someone has ama (toxins seen as white tongue), those need to be removed first and agni (digestive fire) needs to be strengthened. Once the toxins are gone and agni is strong, the tongue turns pink (!) and then you can have ghee. A white tongue essentially tells us that nothing is getting digested well and that there is old food stuff hanging out in our insides. We have to clear that out first before putting ghee on it or ghee could clog things further. Does that help?? Make good sense? Do let me know!

  4. Jess says:

    Hi, Monica. I have a question. I made ghee today and separated them into two jars. One has come to look more like the ghee I buy (yellow and not as liquid) while the other is completely golden amber and liquid. Is this because I separated the two? Should I combine them in one jar? I’m afraid I have milk solids in the other or something! :O

    • Monica says:

      Hey Jess! What do you mean you separated them? When did you separate them? The idea behind making ghee is to scrape off the stuff on the top, and not get the crusty stuff on the bottom, but grab the golden oily goodness in the middle. Did you get just the middle and then divide it in two? The truth is, ghee will fluctuate when at room temp depending how hot it is. It can liquify if it’s warm. And when it’s cooler, it gets more solid. Anyway, tell me WHEN you separated the ghee and maybe I’ll have some insights. Either way, it sounds like both are FINE to eat! Both sound like they look like the ghees I’ve seen :)

      • Jess says:

        What I meant was that I had a big batch and poured them into two jars, thus separating the entire batch. I did get rid of the stuff on top and there was residue left on the bottom.

      • Monica says:

        I see! Well, I don’t think that’s bad (??). I have never done that but if you got the middles it’s probably fine!

  5. New Face says:

    […] own panchakarma (cleansing/renewal)! Ha. No really, this is an exciting time since It’s been 5 years since my first post (five already!) and it’s time for the next step! I will be working on the […]

  6. MaryAnn Gay says:

    Hello Monica, just wanted to ask you about the need for fresh ingredients – dairy, veggies, no left overs, etc. That is very hard to do! Any tips on that. Thanks! MaryAnn

  7. Zucchini Croquettes | The Smiling Kitchen says:

    […] Sauce: 4 T. ghee (or butter, if you don’t have this – What the heck is ghee, you ask? Our friend, MonicaB, has a great explanation here!) 1 egg yolk 1 T. mayonnaise 1 t. lemon zest juice from 1/2 lemon 2 t. chopped fresh tarragon (or 1 […]

  8. […] if I made it exactly right…it seemed a bit grainy, but I’m sure loving it.  I used this ghee recipe from Hey MonicaB.  I’m looking forward to trying another  batch and maybe buying some so […]

  9. BeeW says:

    YEAH! Thanks for the tip. I’ll go to Whole Foods this weekend and look for it. :)

  10. Monica says:

    You will love ghee. You can buy it at some stores if you don’t make it. If there is an Indian store or Whole Foods near you, you can find it there.

  11. BeeW says:

    Hi! I need ghee training. :) When I come out to visit, you need to give me the low-down on this good stuff. xo

Leave a Reply

Your email address will not be published.