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  • Author: Deanne


Pure butterfat, ghee is delicious and tolerated by many who don’t tolerate any other dairy! It is wonderful for sauteing, baking, and adding to soups or main dishes.


  • 1 lb pastured butter


  • Place the butter into a saucepan and heat on medium low until melted.
  • Turn heat to the lowest possible setting and allow butter to simmer until it no longer bubbles and pops and all liquid has evaporated-about 20 minutes.  It will begin to smell like browned butter (slightly nutty aroma).
  • The impurities will be either solidified as a crust on top of the butterfat, or they will be browned and stuck to the bottom of the saucepan.
  • Strain the solids as you pour the ghee into a glass jar or other container through either a cheese cloth or a fine mesh stainless steel sieve.


You can use more or less butter than called for. The more butter you use, the longer the process of evaporating the whey liquid will take.

Dr. Natasha’s Method (from Gut and Psychology Syndrome, Recipes section): Heat butter in a french oven or cast iron pan in the oven at 200 degrees for 45-60 minutes. Cool the dish in the refrigerator and then remove the butterfat (it will be solid) from the remaining white liquid (whey). Dry the ghee with a paper towel.

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