13 Amazing Health Benefits of Ayurvedic Ghee Butter + Make Ghee at Home

13 Amazing Health Benefits of Ghee + Make It At Home #ayurveda

Ghee butter (or Ayurvedic clarified butter) has been around for thousands of years and is a true staple in the ancient Ayurveda texts. It is in almost every single remedy.

Even Weston A. Price understood its value when he was administering high-vitamin butter oil to his patients with tooth decay.

Guess what that butter oil was? Ghee! (Of course, only if it’s made out of grass-fed butter).

You Can Save Tons of Money By Making Ghee At Home

Ghee can be really expensive if you buy it from health stores. In fact, over here it costs around 20 euros per pound. That’s almost like stealing money because I make it at home for around 5 euros – just the cost of two and a bit bars of grass-fed butter.

I make mine from the Irish Kerrygold butter, which is the only grass-fed butter I can find here. There are no cows on the island, so I have to rely on imported butter. If you have local grass-fed butter other than the super commercial Kerrygold brand, good for you! Grab it while it’s there! Smile

3 Reasons Why Ghee Is Better Than Regular Butter

  1. It simply tastes amazing. Its rich, buttery, somewhat nutty aroma and taste enhance any kind of dish. Once you taste it, I promise you’ll start thinking that regular butter is rather tasteless.
  2. Because it doesn’t stick, you’ll need much less of it compared to regular butter.
  3. The process of making ghee butter removes all of the water, which makes ghee immune to going bad for a long time. You can keep it at room temperature for months. (And that’s really important for a poor girl without a fridge like me.)

13 Amazing Things Ghee Can Do For Your Health

  1. Ghee has a very high smoke point, which makes it a perfect oil for cooking, even at high temperatures. You’ll cut your exposure to free radicals from high-heat cooking by using ghee.
  2. Ghee lowers cholesterol levels. I can hear you saying, “What? Aren’t animal products supposed to increase cholesterol?” Well, that theory has been laid to rest by the science community a long time ago. High cholesterol simply shows high inflammation levels in the body. Cholesterol is like a fireman that rushes to heal the damage from all that “fire”. Ghee is anti-inflammatory, so it makes sense that it reduces the need for cholesterol in the body.
  3. Ghee butter lowers pressure in the eyes, which is amazing news for anyone suffering from glaucoma. If you are a glaucoma patient, make yourself a jar of ghee right now. If you know anyone who is suffering from it, pay them a surprise visit with a jar of homemade ghee butter in your hands. You will be their best friend forever!
  4. It improves digestion by stimulating the secretion of stomach acids. In Ayurveda, ghee is said to increase “agni”, which is the digestive power or the metabolism.
  5. Most Ayurvedic remedies and herbal concoctions call for ghee butter. It is a perfect vessel for transporting healing herbal extracts, fat-soluble vitamins, and other nutrients into all the nooks and crannies of your body. Anything you eat with ghee will be much easier on your body and will provide you with more nutritional value.
  6. Ghee strengthens your immune system thanks to the butyric acid that it contains. It’s highly anti-inflammatory and anti-viral, which is amazing if you’re suffering from auto-immune diseases or any kind of chronic illnesses. It is even said that butyric acid can inhibit the growth of malignant tumours.
  7. As ghee improves absorption of nutrients and is also anti-inflammatory, it is amazing for your skin. If you’re suffering from acne, eczema, psoriasis, dry skin or any other skin issues, try ghee. According to Ayurveda, ghee butter is one of the most healing things for your skin.
  8. Here’s a little kitchen remedy for you: if you have any kind of burn or blister anywhere on your body, apply some ghee on it. You’ll be amazed how quickly it will heal without leaving any scars. Ghee is also wonderful for chapped or burned lips, and even for dry skin in extreme weather.
  9. Ghee improves your mental functioning, so if you’re suffering from baby brain, mental fog, lack of concentration or if you’re studying for your exams right now, make yourself some ghee. According to Ayurveda, it enhances all three aspects of mental functioning: memory, recalling, and learning. On a side note, it might also be because ghee helps decalcify your pineal gland, which is responsible for thinking in depth and connecting with your subconscious. And that’s mainly thanks to its Vitamin K2 content, but there will be more about that below.
  10. Living in balance is one of my ultimate goals, so it’s good to know that ghee balances both vata (which stands for your body and mind’s movement) and pitta (which stands for your digestion and metabolism). It rekindles the digestion power of vata during cold and windy winter months, but also cools and calms down the fiery pitta during the hot summer months. As I am a mixture of both vata and pitta, it’s perfect for me at all times.
  11. The process of making ghee (or the clarification) carefully removes all the traces of lactose and casein, so it’s perfect for those with a dairy intolerance. Even if you can’t tolerate butter, you’ll probably be perfectly fine with ghee butter.
  12. Ghee is the same high-vitamin butter oil that Weston A. Price was using to heal his patients’ teeth in conjunction with raw milk, liver, and  fermented cod liver oil. If it’s made of grass-fed butter, it’s a great source of Vitamin K2. Weston A. Price was calling it Activator X, but it is now known that it was actually the same thing as Vitamin K2. If you haven’t heard of it yet, you need to read “The Calcium and Vitamin K2 Paradox”. It will blow your mind. If you have tooth decay or osteoporosis, getting enough Vitamin K2 is vital. Luckily, ghee is a very good and delicious way to get it. (But it’s not enough alone. I’ll be writing more about K2 because it’s literally saving my teeth right now)
  13. As ghee is an animal fat, it’s also a great source of the Vitamins A and D. They’re vital for healthy teeth, too. They will also help you achieve and maintain beautiful hair and radiant, clear skin.
  14. Here’s another kitchen remedy for you: if you’re suffering from constipation, just before you go to bed, warm up some milk (preferably grass-fed cow milk or organic goat milk) and add a teaspoon of ghee. Drink it and you’ll have the best sleep of your life. It’s one of the gentlest and most effective ways to relieve constipation (consider that this tip comes from a previously super constipated lady).

So here you go, now you know all the amazing reasons why you should be consuming ghee. Are you ready to move on to the kitchen? Smile

How To Make Ghee At Home

All you need is just two bars of unsalted grass-fed butter, a small, deep pot, and a fine strainer. You might also want to get a cheesecloth or a paper towel to filter it even better. But, to be fair, by the time it’s finished, the butter will be so clear that there won’t be much to filter. You can skip the strainer and pour the ghee straight into your jar.

The jar should be perfectly dry because any remaining water will make the ghee moldy after a while. Also make sure you don’t use a wet spoon to scoop the ghee out when cooking (or eating – because it’s irresistible and you WILL be eating it by the spoon).

Melt the butter and set the fire to low. If your lowest setting is still making the butter bubble too much, simply lift the pot from time to time (like I did in the video).

Around every 2 minutes, you’ll need to scoop the foam off the top using a spoon. At the beginning, the foam will be really dense and white.

ghee after 5 minutes

As the time passes, it will start becoming more and more airy. It will start looking like a collection of clear bubbles rather than a dense foam.

ghee after 20 minutes

Simply continue scooping until your butter stops making bubbling noise. Once the noise stops, it will mean that all the oxygen has evaporated, and your ghee is ready!

ghee after 40 minutes

Scoop off the last bit of foam and you’ll see perfectly clear golden butter oil underneath.

ghee ready with sediments

There will be some light brown sediment at the bottom. The butter will also be smelling nutty, a bit like popcorn.

Now grab your strainer and strain the ghee. Or simply skip the straining step and pour the ghee carefully, leaving the sediments at the bottoms untouched.

straining ghee

This is the sediment that remained at the bottom:

sediments at the bottom

And this is all the foam I scooped off the top. I reckon the ghee lost only around 20% of the volume.

foam taken off ghee

And this is the amazing finished ghee.

finished ghee

Now tell me, have you tried ghee before? Do you buy it or do you make it? Do you have any favourite way to use it in your cooking, your beauty routine or as a healing remedy?

To wonderful aromas in your kitchen,

Vita xx


  1. Great video! Vita you are truly inspiring!

  2. Thank you very much for this post and video! I first knew about ghee when shopping for oils at Fushi but I’ve never eaten it cause I don’t eat dairy on a daily basis so I didn’t give it a chance. I’m lactose intolerant but not the worst grade, cause I can tolerate small doses, for example the butter or the cream in a baked good (if I eat just one portion), a bit of cheese or a greek yoghourt as a super special treat, but cannot tolerate a glass of milk. This really bothers me cause I love butter, cream, cheese and yoghourt, but if one day I eat cheese, the following day butter and the following day a greek yoghourt, then I’ll be three more days ill. And being Vata (I’m also a bit of Pitta, but mostly Vata) this is super tricky cause our digestive/immune system is really weak per se, and dairy is supposed to be pacifying but actually it’s like poison for me. So I’m always missing one large group of “pacifying food”. But now that I know that ghee can be tolerated better, I’m going to give it a try soon. It looks delicious!!

    Also, I’ve been drinking golden milk (made with my beloved homemade almond milk) for breakfast since last Sunday and while I’m not experiencing all the benefits yet (basically cause I have the flu + it is supposed to start working after you have been drinking it daily for a while) since I tasted it I decided that even if that stuff didn’t have any health benefits at all (but no cons), I would drink it. I never imagined it could be so delicious. I’m seriously in love with golden milk. (And I’m seriously in love with your hair, too. Amazing volume. How do you do it? Or it is naturally voluminous? I have a lot of hair, which is always weighed down and looking lame.) 🙂 xx

    • I’m so happy you like the golden milk. It’s so good for you. I drink it most evenings, too. I’m pretty sure you’ll be able to have ghee without any problems and it’s so incredibly vata pacifying. Thanks for the compliment regarding my hair! I don’t do much to it. It’s always been really voluminous, but using natural shampoos or DIY methods helped make it even more voluminous. I suppose it’s the natural sebum that gives it a bit more hold. I find that if my hair gets any longer than this, it starts looking really lame and flat, so I try to always keep it reasonably short and not to let it get weighed down by its own length. Maybe that’s what’s going on with your hair? 🙂 xx

  3. Hi Vita – back again but on the blog rather than YouTube. Tried it for the second time today and have a few insights that might help others as well.
    First, smaller is better in regards to the pot. Metal, best. I ruined my first batch yesterday, I’m convinced, not because of heat but because of pot size and that it was a non-stick! Second, I actually did NOT scoop off the foam that formed on top. I kept a close eye by ‘moving it aside’ as it was boiling and the foam eventually did calm down on it’s own and turn transparent, save for a little bit of white along the rim of the pot. I think I THINK it turned out better today. I googled ‘images’ as I was afraid that it’s still a bit too amber, but it does not smell burnt…the solids on the bottom were a bit darker than you had said they needed to be (a bit dark brown and not quite ‘golden’) but some of the images of ‘good ghee’ were exactly as what I have produced today.
    So….we’ll see. I figure I’ll get a better idea once it’s solidified.
    Couple of other things….don’t put a top on your jar while it’s cooling. Better to have it cool off with the top off first. Second, obviously get the best butter you can find. I have been staying in Austria recently and had bought a butter yesterday from a local farm which was great – but today I actually found ‘hay milk butter’ which I think might be even MORE organic and pure so making your ghee with the best butter you can find is super important.
    Anyway, I’m sorry to prattle on, but I’m excited if I can pass along these tips to you and anyone else who is reading this. 🙂

    • Hei Joelle, I really hope that your second batch came out perfect! And oh my god, you’re so lucky to have butter like that where you live. I’d kill for that! The best option I have is Kerrygold. 🙂 Thanks so much for all your tips. I’m sure they will be very helpful for all the other readers who will be brave enough to try. Ghee is the best! 🙂 xx

  4. I’ve never tried ghee butter before, but I think I might give it a go after seeing this. It looks great!!

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