To make a very good quality ghee rich in nutrients it is ideal to use organic pastured or even non organic pastured butter. If grass-fed butter is unavailable organic butter will be sufficient. Butter produced from grass-fed cows is ideal because it contains most of the beneficial nutrients. Always use unsalted butter as salted butter will produce a very bitter salted ghee and not an efficient way to extract nutrients. Both traditionally and even commercial produced ghee has been made from unsalted butter. Read the Ghee article to find out more about ghee and its health benefits and why it is ideal for cooking.


Medium sized saucepan

Large wooden spoon

Cheesecloth or muslin


Glass jar for storage


Unsalted butter


Place a saucepan over low heat using either the medium or smallest ring on your stove. Add the butter in the saucepan and once melted you will start seeing foams on the top after about 10 – 15 minutes. With the spoon begin skimming away the foam. Let the butter simmer for around 20 to 25 minutes. The butter should turn too dark or even producing smoke as this means it has burnt. Skim of any extra foam. Turn off heat and allow the ghee to cool. Once ghee is cooled you will see that the milk solids have settled to the bottom of the pan leaving a clear golden liquid at the top which is the ghee.

Using a cheese cloth to line the sieve strain the ghee pouring into a jug. Transfer this ghee into an airtight glass jar. Make sure the ghee has completely cooled down before storing in the refrigerator or in a kitchen cupboard. You can store the ghee in a cool, dry and dark area.