Homemade Ghee – An Ancestral Fat

Homemade Ghee

Homemade ghee—often called “liquid gold”—is truly food from the gods. Not only is it lactose-free, making it suitable for most people with dairy intolerances (as long as all milk solids are carefully strained off), but it’s also incredibly easy and affordable to make at home. Freshly made ghee tastes richer and allows you to choose high-quality butter from outdoor-reared, grass-fed cows, ensuring you’re using the best ingredients.

Making a large batch means you’ll have enough on hand for a while, though if you’re like me, you may go through it quickly! Ghee doesn’t need to be refrigerated, but I keep most of mine in the fridge and leave a jar by the stove for easy access. Store it in a cool, dark spot and use a clean utensil each time. If you live in a warm climate, refrigeration can help it last longer, though it will become more solid—simply scoop out what you need.

I use ghee in many recipes because it has a high smoke point, unlike olive oil, which means it doesn’t break down or burn easily during roasting or frying. This stability keeps ghee’s nutrients intact and prevents the formation of harmful compounds. Ghee is a “good fat,” essential for health, helping our bodies absorb fat-soluble vitamins. In Ayurveda, ghee is revered for its healing properties, used both in cooking and externally for its nourishing qualities.

Ingredients

• 1 kg unsalted or salted butter (both work)

Method

1. In a saucepan over medium-high heat, melt the butter.
2. As the butter heats, it will foam on top—this is the first foam.
3. The foam will gradually subside, then larger bubbles will appear, and it will foam a second time. When you reach the second foam, the ghee is ready. This process should take 10 to 15 minutes, depending on heat.
4. Once at the second foam, remove the pan from heat and let it cool slightly, allowing the milk solids to settle at the bottom. Avoid stirring at any point.
5. After resting for 5 minutes, skim off the remaining bubbles on the surface with a small, fine-mesh strainer.
6. Carefully pour the golden ghee into clean glass jars, leaving the milk solids in the pan.
7. Store the ghee at room temperature for weeks, or refrigerate for longer storage. Use it as a cooking oil, finishing touch, or even a traditional Ayurvedic body moisturizer.

Recipe from “The Whole Food Pantry” by Amber Rose, published by Kyle Books, with photographs by Nassimer Rothacker.