Prep time: 15 minutes

Makes 2 cups

In a heavy saucepan, place:

1 lb. Unsalted butter, preferably organic

Turn the heat to medium and cook uncovered for about 15 minutes. You will know the ghee is close to done when a brownish coat begins to accumulate on the bottom of the pan. At this point begin to keep an eye on the ghee (it can burn very quickly). When it becomes very quiet and is no longer bubbling away or it begins to foam up, much more than in the early stages of the process, the ghee is done and should be removed from the heat. Let it cool, then pour it through a stainless steel mesh strainer into a glass or stainless steel container with a top. The milk solids which form on the bottom of the pan should be discarded. According to Dr. Vasant Lad, these mild solid curds contain burned cholesterol. Dr. Lad indicates that the foam on top should be allowed to dissolve into the ghee in the strainer because it contains Ojas (the essence related to vitality and immunity). There is no need to refrigerate the ghee as long as it is kept pure. Avoid using utensils with food particles or water in the ghee, to prevent contamination.

Recipe adapted from “Ayurvedic Cooking for Westerners” by Amadea Morningstar

Wise Woman Ayurveda

Belinda Baer


Traveling Ayurvedic Practitioner, Bodyworker, Yoga and Ayurveda Specialist and India Tour Organizer