Post 23 of 365 Real Foods Series: Homemade Ghee


Ghee is a staple in our home. I use it for everything from stir-fry to popcorn. It is delicious and therapeutic, plus many of us with dairy allergies can eat ghee without an issue since the milk solids are boiled out.

I recently finished my last container of my favorite ghee,

Locally I can purchase 13 ounces of Purity Farm ghee for $10, which I don’t mind spending on organic, non-GMO ghee; however, it is cheaper to buy a pound of organic, non-GMO butter to make my own ghee and I get roughly a pound. Not a bad deal.



  • 1 pound of butter


  • Put butter into a cast iron skillet.
  • Turn to medium high heat.
  • Butter will begin to melt, stir slightly.
  • You will begin to hear the butter boil and the first foam will form on top.
  • In the next few minutes the butter will start to turn yellow and the foam will start to dissipate.
  • Reduce heat to low and allow butter to continue cooking.
  • At this point, the butter will form a second foam and the cooking sound will lessen and stop.
  • Part the foam and you should see a nice yellow, clear liquid and the solids should be at the bottom of the pan.
  • The ghee is done cooking.
  • Remove from heat.
  • Pour into desired container through a very fine sieve.
  • Strain twice to make sure all solids are removed.
  • Allow to cool before putting on lid.
  • Ghee does not need refrigeration and has a shelf life of a few months. It can be refrigerated with no harm done to the product.

Melting butter


First foam dissipating 


Second Foam – Cooking is coming to an end


Ghee is done!


Begin straining


Second straining


Cooling down


Ghee is a delightful addition to any dish. It’s widely used in Indian cooking and traditional Indian medicine. It has gut healing properties and is a healthy oil source.

Happy Ghee Making,

The Joyful Homemaker

One Response to Post 23 of 365 Real Foods Series: Homemade Ghee

  1. I actually read somewhere recently that ghee is among the few foods that really don’t ever spoil.

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