Ayurvedic Homemade Ghee - How to make your own Ghee


Making your own ghee at home is simple and it has a long shelf life of up to 12 months in the fridge.  Make a batch and use it for cooking throughout the year.  Ghee makes a wonderful gift in a pretty mason jar.   Its health benefits are that it helps  boost memory, lubricate joints, aids digestion and improve overall health.

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  • A large saucepan, preferably one with a heavy bottom
  • A large spoon 
  • Fine sieve
  • cheese cloth to line the sieve
  • a large jug or bowl with pouring spout
  • 2 x 500 ml mason jars
  • Ingredients

  • 2 X 450G of the high quality UNSALTED butter 


  1. Cut your butter into squares roughly
  2. Add to the pan and stir on a medium heat to melt stiring gently
  3. A white foam will start to form at the surface keep stirring until your butter starts to simmer, then turn the heat down and stop stiring
  4. Let it bubble without stirring, gently scrape the sides of the pan to allow the solids to go to the bottom of the pan. 
  5. The butter will become translucent and the butter will become golden  The bubbles will become very large and there should start to be a second foaming.  When this happens take it off the heat.
  6. Line your sieve with several layers of cheesecloth and set that over a large bowl, poor the ghee in
  7. Transfer the filtered ghee into a glass jar discard what is left in the sieve
  8. Cover your jar loosely and let your ghee set it will take about one day