How to Make Ghee

How to Make Ghee (Golden Magic for Your Kitchen & Soul)

By The Crunchy Moon™

You’ve seen it on health blogs, heard whispers of it in Ayurvedic circles, and maybe even bought a pricey jar at the store... but here’s the secret: you can make ghee yourself at home - easily.

Ghee is butter - elevated. It’s clarified, caramelized, and transformed into a rich, nutty, shelf-stable fat that’s beloved in traditional cultures for good reason.

Why people Love Ghee

It’s lactose and casein-free, which makes it gentle on tummies
High smoke point = perfect for sautéing and roasting without burning
Naturally rich in fat-soluble vitamins (A, D, E, K - yes please)
It stores well without refrigeration and makes food taste divine

This is fat you can feel good about using - whether you're frying eggs or drizzling it on your toddler’s steamed carrots.

What You’ll Need:

1 lb (or more) of unsalted, grass-fed butter
A heavy-bottomed saucepan
A fine mesh strainer or cheesecloth
A clean glass jar (mason jars work beautifully)

Step-by-Step: The Ghee Ritual

1. Melt the butter
Cut butter into chunks and place in your saucepan over low to medium-low heat. Let it melt slowly and begin to bubble. No stirring needed - just let the magic unfold.

2. Watch it transform
As it simmers, the butter will separate:

Foam will rise to the top (milk solids starting to separate)
Liquid gold in the middle (this is your future ghee)
Milky bits will sink to the bottom (they’ll caramelize and give ghee its nutty flavor)

This takes about 20–30 minutes. Keep the heat low and don’t walk away.

3. When it’s ready
Once the bubbling slows, the middle turns a deep golden, and the milk solids at the bottom look lightly browned - not burnt - it’s done.
You’ll know by the rich, toasty aroma. It smells like butter’s wiser cousin.

4. Strain & store
Remove from heat and carefully strain through cheesecloth or a fine mesh strainer into your jar. Discard the solids (or compost them, or toss into rice for a caramelized flavor boost).

Let it cool completely, then cap and store:

On the counter (up to 3 months)
In the fridge (6+ months - if it lasts that long)

That’s It. Golden. Simple. Sacred.
You just made ghee like generations of women before you.
It’s more than fat - it’s sacred kitchen alchemy. Use it with intention.