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Homemade Ghee

Butter slowly clarified into golden ghee — Ayurveda's most treasured cooking fat, prized for carrying spices and nourishing tissues.

Condiment · 22 min (2 prep, 20 cook) · serves 40 · indian · best in all

Contains dairy. Check the substitutions below if you need to leave one out.
reduces Vatareduces Pittaincreases Kapha

Tastes: sweet. Qualities: oily, heavy, cool. vegetarian · gluten-free

Ingredients

  • 250 g unsalted butter

Method

  1. Melt the butter over low heat without stirring.
  2. Simmer gently 15–20 minutes as it foams; the milk solids will settle and turn golden at the bottom.
  3. When the liquid is clear, fragrant, and quiet, strain through cloth into a clean dry jar.
  4. Store at room temperature; always use a dry spoon.
Agni note. Classically said to strengthen agni even though it is rich — in moderation, on warm food. Kapha keeps portions small.

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial — classical tradition. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.