How to make ghee – clarified butter

Often regarded as liquid gold, ghee is considered the best form of fat for the body, plus the best oil for Pitta – the Dosha of fire (and a bit of water). Its myriad benefits make it an excellent ingredient in everyday cooking, as well as a supplement in specific Ayurvedic healing protocol.


Healing Properties

Boosts Ojas or vitality

Balances the Agnis or digestive fires

Improves intelligence, memory, vision and voice

Supports liver, kidneys and brain

Increases reproductive fluid

Promotes longevity


Prep Time: 2 minutes
Cooking Time: 15 minutes


1 lb unsalted organic butter (unfrozen)



  1. Add the butter to a pan and heat on medium low. Cook uncovered for about 12 or 15 minutes.
  2. While butter is cooking, you will begin to hear a spluttering sound and you will see froth bubbling at the top. At this point, begin to keep an eye on it as ghee can burn very easily.
  3. The ghee is done when it becomes very quiet, is no longer bubbling and the milk solids have settled to the bottom of the pan. Remove the pan immediately from the heat at this point.
  4. Let the ghee cool, then strain it through a stainless steel mesh into a glass or steel container. Refrigeration is not required.


For Kapha constitution, once the ghee is done, add a pinch of turmeric, cinnamon or bay leaf.