Ghee or Clarified Butter

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Ghee is a wonderful way to experience the flavor of butter in sautéing at high temperatures, adding butter flavor to baked goods or simply spreading on toast (although it is not as “silky” as butter) Omega 3’s (monounsaturated fats) are healthy forms of fat that can be found in ghee, in addition to other fatty acids like conjugated linoleic acid and butyric acid, both of which have positive health benefits in the body. These fat-soluble vitamins and healthy fatty acids can build stronger bones and even enhance weight loss. And it is free of lactose and casein so those sensitive to dairy, will be able to ingest ghee.

It is so simple to make.


  • 1 lb of grass fed, organic unsalted butter

Here’s How:

  1. Place 3-4 sticks of butter in a small but heavy sauce pan over medium-low heat and cook for anywhere from 30-45 minutes depending on your particular stove.
  2. The sticks of butter will melt and eventually make a sizzling sound. You will notice froth (the whey) on the top of mixture.
  3. Just let it sizzle away, checking from time to time to be sure it remains a golden color and doesn’t turn darker (burn).
  4. You will know when it is done because it stops sizzling or slows way down.
  5. Remove from heat and pour through a strainer into a small glass container with lid or pint jar. I prefer the glass container as it is easier to dip into for use.
  6. As you pour the ghee into the glass container, the whey will get caught in the strainer and the milk solids will stick to the bottom of the pot.
  7. Discard both. What remains in your glass container is the golden elixir: ghee!
  8. Let it cool on the counter. It will solidify and doesn’t need refrigeration as the protein has been removed.

I saute all of my veggies and animal products in ghee as it has a high burning temperature, tastes great and is great for you. I also use it in home made chocolate sauce, baked goods and truffles and other treats. Yum!