How To Make Ghee: An Easy Way To Make Ghee At Home

How To Make Ghee: An Easy Way To Make Ghee At Home

A butter alternative made from butter? People have actually found a way to derive the “healthier butter” from the normal butter that we are used to. This newer product is what they call ghee, and according to them this is different from the usual butter that we can buy in the market; this is why ghee is separately sold by themselves.

Ghee is not too common and it can be considered as a food product that is not known by all people. Although it hasn’t established a solid reputation yet, ghee has been with us for a long time already.

The History Of Ghee

The existence of ghee has in fact went on for a thousand years already. It was first used for healing purposes through a method called Ayurvedic medicine. For the people who are into this practice, they believe that ghee is composed of only the healthy components of butter, which is why the normal butter undergoes the certain process as they aim to get rid of the so-called impurities.

During the times that ghee was used for treatments under the Ayurvedic medicinal practice, it is said to have the best healing properties. The ghee was actually considered as a powerful healing food with superior benefits during that time.

What Is Ghee?

Ghee is commonly mistaken as clarified butter. The two of them do have a lot of similarities, but when it comes to being healthier, ghee is indeed more superior. Imagine making clarified butter and prolonging the process more to get a better result, that is what ghee is general.

Other than that, ghee comprises of different nutrients and outstanding amounts of healthy fats (fatty acids) that can benefit the body in a lot of ways.

Benefits of Consuming Ghee

Since ghee has boasted an impressive nutrition profile all the years of its existence, it is inarguably one of the best alternatives to butter or even most kinds of cooking oil. As they say, it is better to cook your food with ghee because it can provide a lot of health benefits plus it has many other advantages.

A great alternative for cooking because of its high smoke point

Most of the time, common cooking oils have a low smoke point. Oils with a low smoke point are at high risk of getting easily burnt and there is also a possibility for them to cause a fire breakout. Also, once these oils are in their smoking point, their phytonutrients are converted into oxidized fats that will then turn into free radicals that can harm the body.

In the case of other cooking oils that have high smoke points, they are advantageous when it comes to cooking them. But their health benefits? Not so much. This is when ghee is considered to be better than all the other cooking oils. Not only does it have a high smoke point, but it is also very healthy and safe for the body.

It contains fat-soluble and healthy vitamins

The fat-soluble vitamins are vitamins A, D, E, and K. These vitamins serve as substitutes and are stored in the body when there is a need for their use and function. Fat-soluble vitamins; specifically vitamins A, E, and K, are essential for healthy and clear eyesight. They can also contribute to achieving glowing skin, especially vitamin E.

The people who tend to have deficiencies of these vitamins can benefit a lot from consuming ghee. Also, individuals who are currently suffering from digestive issues that affect their vitamin absorption are provided with the necessary fat-soluble vitamins which are what they normally lack.

Ghee is lactose-free and casein-free

Lactose and casein are proteins that are normally found in dairy products. But for ghee, there is no reason to fear for allergic reactions due to lactose and casein, because it is considered to be lactose and casein-free. If you want a nutty variation of butter but you are allergic to lactose or casein, you can give ghee a try and see how it can be a hundred times better than restricting yourself from consuming butter because of your allergy.

You can stock your body with lots of linoleic acids

Linoleic acid is a healthy fatty acid that is categorized as polyunsaturated fat. These kinds of fat are usually known as the superior and healthiest ones, just like how linoleic acid can give the body superior benefits at the same time. What can we get from linoleic acid? Cancer-fighting benefits, possible fat burning, inflammation reduction, and regulated blood pressure.

More flavorful and delicious than butter

If you want a buttery flavor that is more intense and richer, it’s about to time to switch your butter into the flavorful ghee. Another reason why ghee is loved by a lot of people (although it is not that popular and well known to the public yet) is because of its nutty and a lot more satisfying flavor. This strong flavor is also an advantage since there is no need to use a lot of ghee when you’re cooking, that means you can save some money too.

How To Make A Ghee

You can make ghee on your own since it is easy to make and only requires a few ingredients and kitchen tools. Homemade ghee is said to be a lot better and healthier than those that are sold commercially because most of them may possibly be processed together with some chemicals.


Homemade Ghee


  • one pound of unsalted butter (preferably grass-fed)
  • a deep skillet
  • wooden spoon or spatula
  • cheesecloth
  • mesh skimmer
  • mesh strainer
  • a glass jar

  1. Place the whole blocks of unsalted and grass-fed butter into the deep skillet and place it on the stove with medium-low heat.
  2. As the butter melts and begins to form bubbles, stir it slowly using the wooden spoon or spatula. Let it simmer for a few seconds and continue stirring at times.
  3. Continue the simmering and stirring for another 20 to 30 minutes. Or until you get to see formations that are then separated into the liquid.
  4. Bubbling and heating of the butter will cause the appearance of white foams on top and a few small bits below. Once they show, you can now use the mesh skimmer to remove the white foams at the top. Continue the skimming process until there are no more white foams reappearing.
  5. The small bits below the liquid will then start turning brown, let them simmer again until they get golden brown. Be careful since they may possibly get burnt, it is important to keep an eye on it during this time.
  6. When the bits are already golden brown, remove it from the heat and let cool.
  7. Use the cheesecloth and mesh strainer to get rid of the small bits. Put the melted liquid into the jar.
  8. Let it stay still in room temperature or it can be placed in the refrigerator for a more solid-state. Be sure to properly seal the newly made ghee as it can get easily spoiled when left unattended. Homemade ghee can usually last several weeks in room temperature and can last longer when placed in the refrigerator.


Mom Pamper

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