Ayurvedic Ghee

Although technically Ghee is not vegan it still holds a tremendous amount of health benefits. In the process of clarifying Organic, Unsalted Butter the water is boiled out and the milk fat turns into a froth initially and then mostly sinks to the bottom of the pan. Remaining froth can be scooped off with a spoon and the milk fat solidified at the bottom of the pan strained out. What’s left is clarified butter, and is best stored at room temperature.

Ghee is incredibly easy to make, so I encourage you to try on your own and see for yourself.

Melt Cubes of Butter

Be sure to use a dry, thick bottomed pan. Once the butter begins to bubble and splatter the water is evaporating and the milk fat separating. Allow the process to take place for 5-10 minutes, stirring occasionally. When the noise seems to cease, turn off the heat and let sit for at least 15 minutes to cool, removing any froth if necessary.

Clarified Butter
Clarified Butter before being strained

Strain clarified butter through a cheese cloth or simply a fine mesh strainer into bowl and transfer into a jar for storing.

Clarified butter (Ghee) before it is solidified.
Solidified Ghee
Solidified Ghee, best kept at room temperature.

15 thoughts on “Ayurvedic Ghee

    1. It’s almost like a fine wine, gets better with time. That being said I’m not certain, great queation and I will be sure to look into it. I keep mine out for weeks at a time, with frequent use it doesn’t usually last much longer than that.


    1. Hi there! For one… The taste! Mmmm I haven’t found anything I enjoy more when roasting pecans for instance. Secondly, there are known medicinal benefits when using it according to ayruvedic traditions ie regularity.

      Liked by 1 person

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