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Homemade Ghee

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Ghee is made by slowly heating unsalted butter until the water evaporates and the milk solids separate. The result is a golden, nutty-flavored clarified butter. According to Ayurvedic tradition, ghee increases Ojas, strengthens Agni (digestive fire), and nourishes all seven Dhatus (tissues). It is also the base for medicated ghees (Ghṛta) – herbal infusions used in Ayurvedic medicine to carry healing substances deep into the body.

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Preparation: 5 min / Cooking: 20–30 min / Cooling: 15 min

Excellent – warming, nourishing and grounding.

Cooling and soothing, a good pacifier.

Use sparingly; combine with warming spices like ginger or Trikatu.

Ingredients

  • 500 g unsalted organic butter (ideally grass-fed)

Preparation

  1. Gently melt the butter in a heavy-bottomed pot over medium heat.

  2. Reduce heat once fully melted.

  3. Let it simmer: water evaporates, and milk solids rise or sink.

  4. Skim foam regularly with a spoon.

  5. After 20–30 minutes, ghee is golden, clear, and aromatic.

  6. Strain through a fine sieve or cloth into a clean glass jar.

  7. Let cool and seal airtight. Store in a cool, dark place.

Use for sautéing, frying, or adding to warm dishes like kitchari, dal, soups, and porridges. Also perfect as a carrier for Ayurvedic herbs or spices.

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BASICS

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