How I Make Ghee

Updated: Mar 4, 2019

Ghee is similar to clarified butter, which is produced by heating butter to remove the milk solids and water. However, in comparing ghee vs. clarified butter, ghee is simmered longer to bring out the butter’s inherent nutty flavor and is left with a higher smoke point than butter, meaning that it can be heated to a higher temperature before it starts to smoke.

Not only that, but ghee is rich in beneficial nutrients and contains several fatty acids that are important to health. Plus, there are numerous benefits of ghee, and some of its components have been shown to do everything from boost weight loss to improving digestion and relieving inflammation.

I make ghee regularly and use in place of butter as well as primary source of fat used for roasting vegetables and sautéing and frying foods, due to its high smoke point. It makes everything taste better.

Here is an illustrated guide to my ghee making technique:


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