butterGhee is another name for clarified butter, and is a traditional healing food in India. It is made by heating butter until it liquefies into a golden liquid. The milk solids are removed, making it suitable for those who are lactose intolerant. You can also buy it in health food stores and Indian markets.

Ghee contains a combination of saturated and unsaturated fats. About two thirds of its fat content is saturated, and one third is mono- and polyunsaturated. Of the saturated fat content, most of it is of the short-chained variety (including butyric acid), making it easily digestible. Ghee also contains antioxidants, conjugated linoleic acid, and fat-soluble vitamins A, D, E, and K.

Traditionally ghee has been used for ulcers, constipation, wound healing, and to sooth the digestive tract. It is used as a carrier for fat soluble herbs and roots, such as turmeric.  It can be eaten as a food or used as an external salve.



  • 1 pound unsalted organic butter


  1. Using a medium saucepan, heat butter on medium heat.
  2. The butter will melt and then come to a boil. You will hear the butter snapping and crackling as it boils.
  3. It will begin to foam at the top.  Remove the foam with a spoon and toss it out.
  4. After about 15-20 minutes you will hear the ”voice” of the ghee change.  It will get quieter. You’ll see the oil become clear rather than cloudy.
  5. Take it off the heat and strain it through cheesecloth or use a metal coffee filter and filter paper.  You can wait 15 minutes or do this immediately.  It’s hot so be careful.
  6. Put into a ceramic, glass or stone bowl and cover.

This ghee will last for about a year unrefrigerated.

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