Homemade Ghee

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I grew up in a home where butter was eaten by the sticks. My mom, insisting that I needed to eat it too, used to sneak it on freshly baked bread, beneath a layer of jam. Never worked out. I had a radar for butter. If I detected even the slightest hint of it, I would stop eating. My mom on the other hand could eat an entire stick per slice of bread. In fact, I’m fairly certain everyone in my Romanian family could. I was the odd ball. 

It took me a long time to start appreciating butter. It wasn’t until I started cooking that I gained a deep respect for the taste. I realized, something as delicious as scallops, don’t quite reach their potential without butter. These are times when my beloved olive oil just doesn’t quite cut it. 

But the dilemma is that I’m not eating dairy. So what’s the alternative? Ghee, I wonder?? Sorry, it was too tempting. But yes indeed. Ghee. 

Ghee is clarified butter that’s widely used in Indian cooking and in the majority of Southeast and Middle Eastern Countries. It is also used in Ayurveda for medicinal purposes. 

Unlike olive oil, coconut oil or butter, ghee has a high smoke point (450-485°F) so it holds up well in cooking at high heat. Tasting a little nuttier than butter, it provides all the flavor of butter with none of the casein. This is particularly good for individuals who are lactose intolerant or have a casein sensitivity. 

Additionally there are numerous health benefits to consuming ghee on a regular basis. 

It’s good for gut health as it contains butyrate, a short chain fatty acid, which has shown to reduce inflammation. It also helps heal the gut lining, making it particularly beneficial for those suffering from IBS, IBD, Autoimmune disease, Crohn’s and other digestive issues. Ghee is rich in fat soluble vitamins A, D, E and especially K, which is essential for building strong bones and combating heart disease, aside from its commonly known role in blood clotting. 

The other interesting thing about ghee that’s made from grass fed butter is that it and contains Conjugated Linoleic Acid (CLA), which in preliminary studies has shown to assist with insulin resistance and also quite possibly fight cancer. The jury is still out on CLA but research thus far has been promising. 

So the next time you find yourself wanting to buy a $9 tub of ghee, just buy some pastured butter and follow these directions.

homemade ghee

  • prep time: 1 minute

  • cooking time: 10 minutes

  • yields: two 4 oz jars


  • 1 lb grass fed butter


  • small sauce pan

  • strainer

  • cheese cloth (gauze could work too)


In a small sauce pan, melt butter over low heat. Let it simmer for 10 minutes and remove from heat. By simmering the butter, the milk solids will naturally separate and you will be left with a golden liquid. Let stand for 1 minute. 

Meanwhile prepare the strainer with a double layer of cheese cloth draped over it. Strain the liquid in a storage container and keep in the fridge or at room temperature. At room temperature, it will keep for several months, but I prefer to keep mine in the refrigerator. 

 Every traditional culture agrees that ghee is essential to health and well being. Ghee is essentially clarified butter which is easily tolerated even by those with lactose intolerance. Check out this simple 10 minute recipe for turning grass fed butter into ghee. #ghee, #calmeats, #lactosefree, #caseinfree, #homemadeghee, #guthealth, #paleo, #gaps, #whole30, #clarifiedbutter, #traditionalfood #healthyrecipes


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  • Reply
    linda spiker
    February 8, 2018 at 2:16 pm

    The difference between homemade ghee is amazing! No comparison in taste! Love this post.

  • Reply
    linda spiker
    February 8, 2018 at 2:17 pm

    I meant "homemade and store bought"…it’s early lol.

    • Reply
      Daniela Modesto
      February 8, 2018 at 10:50 pm

      Thanks Linda 🙂 ha I know what you meant! I so appreciate the kind words! 🙂

  • Reply
    Carol Little R.H.
    February 8, 2018 at 3:36 pm

    Thanks for sharing this. Have always wanted to do this more than I do.. and now I am re-motivated!

    • Reply
      Daniela Modesto
      February 8, 2018 at 10:50 pm

      Thanks Carol!! I’m so happy to hear that!

  • Reply
    Melissa @Real Nutritious Living
    February 8, 2018 at 6:38 pm

    I really need to get off my butt and finally make ghee! Thanks for the tips!

    • Reply
      Daniela Modesto
      February 8, 2018 at 10:49 pm

      Haha! Trust me I often forget to and then remember just how simple it is to make.

  • Reply
    Shelby @Fitasamamabear
    February 8, 2018 at 6:55 pm

    I love using ghee but have never made it- thanks for the awesome tips on how to do it!

    • Reply
      Daniela Modesto
      February 8, 2018 at 10:49 pm

      You bet!! It’s so simple that it’s worth it!

  • Reply
    Megan Stevens
    February 8, 2018 at 8:12 pm

    So many beautiful inspiring photos!! 🙂 Pinned! I love how much freedom this brings to many who thought they were sensitive to all dairy! YAY for ghee!

    • Reply
      Daniela Modesto
      February 8, 2018 at 10:49 pm

      Awww thank you so much for the beautiful words Megan!! Ghee really is wonderful 🙂

  • Reply
    Jessica Levinson
    February 9, 2018 at 2:47 am

    Making ghee at home is so easy. Love the health benefits!

  • Reply
    February 10, 2018 at 4:16 pm

    What can be done with what is left in the cheese cloth?

    • Reply
      Daniela Modesto
      February 10, 2018 at 4:30 pm

      Hi Marcia – so I typically discard that part as the lactose part of it does bother me. But that’s a really good question!

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