How to Make Ghee (Clarified Butter)

Ghee, or clarified butter, is a pure butter – free of water and milk solids. As someone who normally has lactose sensitivities, ghee is safe since the milk protein solids containing casein & lactose is removed.


Ghee is a oil recommended in Paleo & GAPS (gut and psychology syndrome) diets.

Ghee (Clarified Butter)

1 cup grass-fed, hormone-free real butter (2 sticks)

What you need:
A mesh strainer or cheesecloth
A thick-bottomed saucepan

1) Turn the heat on low temperature.


2) Add the butter to the warm pan.


3) The butterfat appears clear and will separate from the whey protein & lactose.

4) Skim the light tan solids from the top and allow the butterfat to simmer. They should not be black or burnt.


5) Strain the ‘impurities’ from the liquid by pouring through cheesecloth or mesh strainer into dry bowl or jar.



• Be sure to not let any water or moisture mix in with the golden liquid. Moisture reduces it’s ‘shelf-life’.

• Keep the lid off of the butterfat liquid until it solidifies to discourage any moisture build-up.

Use about 3 Tbsp or less daily in cooking or added to coffee or tea.
Start with a small amount and work up to using more, if so desired.

More Benefits of Ghee

Some may look negatively on butter due to it being high in cholesterol & saturated fat, but not all oils are created equal. There are lots of benefits to using ghee. The fat in ghee helps lubricate organs and connective tissues in the body. It also helps absorb the fat-soluble vitamins A, D, E, & K.

A cooking benefit is that it has a high smoke point so bit is good for high-temperature cooking.

Read more about ghee here and here.

7 thoughts on “How to Make Ghee (Clarified Butter)

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