Ghee is clarified butter. It’s made by simmering cow’s milk butter, removing the water and milk solids (casein and lactose). The end product is a nutritious, nutty tasting, rich flavored fat that can handle much higher heat than butter and even coconut oil. I used ghee in most of my recipes for my 21 Day Detox program and in my Foods That Heal book because I love the nutty buttery taste. But also for its many other health benefits.


Health Benefits of Ghee

  • Ghee can handle high heat so it’s great for cooking
  • It’s suitable for those with casein and lactose sensitivities
  • Improves digestion and gallbladder function
  • Supports weight loss
  • It tastes really good!

You can find it in most health food stores, or make your own for half the price!

Ghee Recipe

  • Stainless steel pan

  • Steel strainer or cheese cloth

  • 1 pound organic unsalted butter


  • Place all 4 sticks of butter in a pan

  • Turn to med low heat (level 4 if you have an electric stove)

  • After butter melts you will see a white foam on top, skim gently as much as you can.

  • The butter will “boil” and sound like crackling, let cook like this or about 7 minutes. Watch bottom of pan, you will see the milk solids (white) start to stick to the bottom.

  • Keep checking bottom. As soon as you see any brown (burnt milk solids) on bottom, immediately remove from the heat.

  • Strain with cheese cloth into a glass jar and let cool. Put lid on after it cools.

  • Store at room temperature. No refrigeration necessary. Always use a clean dry spoon or knife so it doesn’t spoil, and it will last about a year.



All the best to your health!

Catherine Rudolph, CNC
Certified Nutrition Consultant