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How to make ghee

How to make ghee. ayurvedic recipe for ghee (clarified butter) Diet Food from yoga Online

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Ghee (clarified butter)

Ghee is highly regarded, both in Ayurveda (it is beneficialfor all doshas) and byyogis who consider it a very satvic food. Itcan be used in most Indian recipes to replace oil for frying.
The idea is to get impurities and water out of the butter so you areleft with pure fat. There has been a big push in many diets such as the Medifast diet to eat as much natural food aspossible and ghee definitely falls in that category. The points toremember are to never stir the butter while it is cooking, and to keepa close eyes on the colour so that the ghee doesn’t burn.

Melt one pound of unsalted butter in a sauce pan onmedium heat.  Remember, the better the butter, the better theghee, so use organic butter if you can. As the butter melts it willbegin to boil and separate (white froth on  top with sedimentsettling to the bottom of the pan).  Keep the butter boilingsteadily.  Do not stir. Allow the butter to continue to cook untilthe bubbling noise quietens down, the sediment at the bottom of the pan starts to turngolden brown (you can check the colour of the sediment by gentlytilting the pan), and the liquid under the froth begins to turn anamber colour (it usually takes about 20 minutes). The smell also changeto that of freshly baked croissants. All these signs indicate that allthe water has evaporated, and that you must turn off the flameimmediately or the ghee will burn quickly. Leave the cooked ghee tocool for half an hour, then line a strainer with some cheese cloth andstrain the ghee into sterilised jars.   Discard the sediment (inIndia, it is used for pujas, fire rituals, my dog loves it).  Theghee will turn hard when cooled and look yellow in colour – it meltsquickly when exposed to heat.  If it is properly made, ghee willkeep for over a year, even outside the fridge.

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Seealso our article on Eating a yogicdiet