Table of contents
What is ghee? – The basics of the golden elixir
Why ghee is so special
Ghee Recipe – Ingredients & Preparation Step by Step
Ayurveda in everyday life – step by step
My ghee pot has its permanent place in my kitchen. It has for years. It sits there among my spices – like a silent roommate who never says much, but is always there when it counts. Without it? Nothing works.
I love that moment when I pour the ghee into the pot and it slowly melts. That aroma – warm, nutty, somehow comforting. And when I add the spices, I know: now it's going to be good. For me, ghee isn't just a simple fat. It's my all-rounder in the kitchen. Whether for breakfast porridge, a creamy dal, or even, quite un-Ayurvedically, drizzled over pasta – ghee always works.
And I'm not the only one who celebrates it: My two furry noses lick their mini ghee snack off the spoon every morning as if it were the highlight of the day.
Today I'll show you how to easily make your own ghee - because homemade tastes so much better.
What is ghee? – The basics of the golden elixir
Ghee (pronounced: yee) is clarified butter. But that sounds almost too technical for what it really is. Because ghee is more than just a fat – it's a piece of culture, a culinary ritual, a golden all-rounder with a history.
Ghee originated in Indian cuisine and medicine, where it has been considered a nourishing staple for millennia – both culinarily and therapeutically. It was originally developed to preserve butter without refrigeration. In its production, butter is slowly heated until the water, milk proteins, and lactose separate. These are then removed, leaving behind clear, aromatic butterfat – long-lasting and heat-resistant.
Ghee is made from cow's milk butter and is therefore not vegan, even though it is naturally lactose-free. In Ayurvedic tradition, the cow plays a special role: it represents care, abundance, and nourishing power. Therefore, ghee should be made from high-quality butter – ideally organic sweet cream butter from pasture-raised cows, like the kind we know and love here in Switzerland.
The result? A mild, nutty fat that's incredibly versatile: perfect for frying, baking, or as part of your Ayurvedic morning routine. Learn more about ghee's effects on body and mind in the next section.
Why ghee is so special
In Sanskrit, ghee is called Ghrita – derived from Ghri, an ancient linguistic root meaning something like: to moisten, to flow, to radiate, to shine, and to burn. Almost like a poetic description of what ghee does in the kitchen and in the body.
In Ayurveda, ghee is considered the highest quality fat – a true Rasayana. These are special foods and treatments that strengthen the body, promote radiance, and nourish vital energy. Ghee is therefore not just a kitchen aid, but a holistic tonic.
It tastes sweet, is metabolized in a cooling manner, and has a balancing effect – especially on Vata and Pitta. It increases Kapha, which is why it should be used in moderation. Ghee is a superfood for the tissues (Dhatus) – from the blood and bones to the reproductive tissue – and supports the production of Ojas, that fine essence that represents immune strength, vitality, and inner radiance. Ghee stimulates the digestive fire (Agni), keeps the body's channels (Srotas) open, and can even transport medicinal herbs deep into the tissues – as a so-called Yogavahi, a carrier substance with special effects.
Ghee also proves its worth in the kitchen: because it contains no water, it doesn't burn and is perfect for frying – even at high temperatures. Its nutty aroma and heat stability make it the ideal fat for spices, vegetables, and anything that should turn golden brown.
In short: Ghee is a quiet all-rounder – nourishing, calming, and mind-clarifying. And that's precisely why it's indispensable in my kitchen.
Ghee & Cholesterol – briefly explained
Made in moderation from high-quality butter, ghee is considered well-tolerated – even by the heart. It contains valuable fatty acids and can promote "good" HDL cholesterol. As always, quality and quantity are key.
Ghee Recipe – Ingredients & Preparation Step by Step
Making ghee is easier than many people think. All you need is good butter, a little patience – and maybe a cup of tea to while you wait. Here I'll show you how to easily make ghee at home.
Ingredients
500g organic sweet cream butter (preferably from pasture-raised cows)
→ Why sweet cream butter? In Switzerland, it's the standard – and ideal for ghee. Cultured butter contains lactic acid bacteria, which can give it a slightly sour taste.
preparation
1. Melt the butter
Place the butter in a small, heavy-bottomed saucepan. Let it melt slowly over medium heat – without a lid.
2. Let it simmer
Once the butter has melted, it will begin to bubble. Now comes the waiting game: let it simmer over low heat for about 20–30 minutes.
3. Skim and observe
A white foam forms on the surface – that's milk protein. You can carefully skim it off with a spoon. A golden-brown sediment settles at the bottom – that's normal. Time for a cup of tea ;-)
4. Seize the golden moment
When the butter is clear, golden, and smells nutty, your ghee is ready. It should no longer be bubbling and should contain no visible particles.
5. Strain & bottle
Pour the ghee through a fine sieve into a clean glass, leaving the golden-brown sediment in the pot.
→ Important: A regular metal sieve has too coarse a mesh. I use either a fine paper tea strainer or a piece of cheesecloth, which I wet beforehand, wring out well, and then rinse thoroughly with hot water after straining. This way, your ghee will remain clear and free of residue.
6. Let it cool down
Let your ghee cool completely to room temperature and solidify. Only then put the lid on – this will prevent condensation inside the jar.
Storage & Shelf Life
Ghee doesn't need to be refrigerated – in fact, the cool environment can promote condensation under the lid. It's best stored in a dark, dry place at room temperature. Properly stored, ghee can last for months, often even years – remaining spreadable and aromatic.
Ayurveda in everyday life – step by step
Ghee is a wonderful example of how nourishing and practical Ayurveda can be. It is just one of many tools that gently support body and mind.
Another of these tools is Ushnodaka – warm water, which plays a very special role in Ayurveda. How it works, when you drink it, and why it's more than just "hot water" – you can find out here .