Homemade Ghee
- Kari K.
- Sep 15
- 2 min read
Updated: Oct 12
Beloved in Ayurveda for centuries and my home for years, ghee is food, medicine and ritual all in one. I love using it for extra nourishment… fantastic when you feel dry, cold, overwhelmed, anxious, sleepless, depleted and always good for postpartum health! You can also use it for:
Cooking – high heat, no problem. We use this as our everyday oil for making eggs, frying, roasting, etc.
Adding a scoop over rice, lentils, or veggies. Yummmm
Stirring into spiced warm milk, tea or coffee.
Massaging into skin or lips for deep yummy nourishment.
Sacred rituals and treatments for clarity, light and abundance.
Recipe
Ingredients
1 lb (4 sticks) unsalted butter (much preferably grass-fed and organic)
Instructions
Place butter in a heavy-bottomed saucepan. Melt over medium heat.
Once melted, reduce to low heat. The butter will separate into 3 layers:
Foam on top
Clear golden liquid in the middle
Milk solids at the bottom
Let it gently simmer (20 ish minutes... watch it). The milk solids will turn golden brown and the liquid will become clear and fragrant, with a nutty aroma.
Skim off the foam on top if you like (you don’t have to).
Carefully strain through a fine mesh sieve lined with cheesecloth into a clean, dry glass jar. If you don’t have that setup, use a clean coffee filter in a clean coffee pour-over (my husband uses that trick).
Cool before sealing. It will get thick and semi-solid.
Store at room temperature (lasts 3–6 months) or in the fridge for longer. We never store it in the refrigerator. That’s it! Liquid gold you can use for cooking, self-care, and even rituals if you so choose.
Perfect Ghee Timing Tip
When the ghee is ready, you’ll notice:
The bubbling and sizzling quiets down.
The milk solids at the bottom turn light golden brown (not dark brown).
The liquid ghee is clear, golden, and aromatic — it should smell nutty, almost caramel-like.
The moment it reaches this stage, remove it from heat right away to prevent burning.
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