How to make Ghee and How to use it

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Ghee is clarified unsalted butter.  Why Ghee is good?

Ghee is by nature is lipolytic, which means it breaks down fat. Ghee reduces cholesterol by increasing contribution of lipids towards metabolism. Liver produces excess cholesterol under stress. Ghee helps you de-stress, sleep better and wake up fresher. Rich in antioxidants, conjugated linoleic acid (CLA) and fat-soluble vitamins like A, E, D; Ghee has just what you need for a healthy heart.

Here is how you can make Ghee at home: 


  • 1 pound of organic, unsalted butter, grass fed is even better.

You will need:

  • Cheese cloth to strain
  • 1 clean and dry glass or a stainless steel Jar to store (makes about 2 cups)


  • Cut the butter in to cubes and place it in stainless steel sauce pan
  • Melt the butter over medium heat and reduce to simmer
  • Cook the butter for about 10-15 minutes. It will go in stages of foaming and bubbling. Be careful not to burn the butter.
  • You will see that the Ghee or the butter has turned into bright golden colour and reddish brown milk solids at the bottom of the pan.
  • Cool for few minutes and strain it in the Jar.

Ghee stores well at room temperature for up to a month or you can store it in the refrigerator.

Use ghee as a spread on a whole grain toast, a dollop in your porridge or steamed brown rice. I use it cook my beans, stir fry vegetables.


~ By Sujata Kale-Banerjea, CNP

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