Homemade Ghee

Homemade Ghee  

Let’s talk about ghee, it’s highly revered in Indian cooking and Ayurvedic medicine for its health benefits, it is highly nutritious and tastes SO delicious!


What is ghee? 

Ghee is a type of clarified, unsalted butter which has the milk proteins removed thereby making it suitable for the majority of people who have a dairy intolerance. 

Butter is composed of water, butterfat and milk solids. Once the milk solids and water are removed you are left with ghee. 

The difference between ghee and other forms of clarified butter is that ghee is simmered to the point where the milk solids begin to brown. This gives it a deliciously complex and more intense flavour.

It also has a high smoke point making it great for cooking over a high heat. 

What butter should I use? 

Always use high quality butter made from grass fed cows to make ghee for the best results. 

How to store ghee 

Ghee has a long shelf life and can be stored at room temperature or kept in the fridge in an airtight container. 

If stored in the fridge it can last up to a year and about 3 months at room temperature, if stored in a cool, dark, and dry cabinet

⁠Health benefits of ghee

  • It is high in fat soluble vitamins, particularly A,C, D & K.
  • It is good for the skin, teeth and hair.
  • It is high in fatty acids, particularly conjugated linoleic acid and butyrate, which have anti-inflammatory properties.
  • It is highly revered in Ayurvedic medicine as it promotes digestive health. It is also used to heal burns/rashes and moisturise the skin.
  • It is generally suitable for those that are lactose intolerance or those avoiding dairy as the milk proteins are removed.


Prep: 5 mins

Cook: 15 mins

Serves: 1 jar 

Suitable From: 6 months + 


What do you need?

500g unsalted grass fed butter 




  1. Cut the butter into cubes and add it into a large pan.
  2. Heat the butter over a medium heat until melted. 
  3. Once the butter has melted, reduce the heat and let the melted butter simmer for about 10/15 minutes.
  4. While simmering the butter will first foam, then bubble and then foam again. 
  5. As the melted butter foam for the second time, it will then start to decrease. This is when the ghee is ready. The butter will be bright and golden and you will be able to see the slightly browned milk solids at the bottom of the pan. 
  6. Let it cool for a few minutes before handling.
  7. Then line a strainer with a cheesecloth and pour the liquid through.
  8. You can either discard the milk solids or save them for another recipe which calls for milk solids.
  9. Store in an airtight container. 
  10. Store the ghee in an airtight container. 


Allergy Swap:

Use a chia egg instead. Mix 1 tbsp chia seeds with 3 tbsps water and let it sit for 10 minutes.


Make it Vegan:

Sub coconut oil for the butter, nutritional yeast for the cheese, a chia egg and any plant based milk.



Have you checked out my eBook, Easy Healthy Snacks  which has lots of easy and delicious recipes like this that the whole family can enjoy.