Ghee is one of the healthy fats that you can use in your cooking.

Ghee - 2 Firmount Road, Somerset West, Western Cape, South Africa [2012 ©]

Ghee is a pure fat containing no bacteria and is therefore not prone to going rancid.

It helps digestion and absorption of food.

Its benefit lies in the fact that it stimulates AGNI. Agni is our digestive fire, or our ability to digest effectively.  It is the most important principle in the ancient science of Ayurveda. Our digestive fire enable us to process all of life's aspects, not only food, but our experiences, memories and sensory impressions too.  It facilitates the absorption of nutrients and essential elements the body needs while burning off waste products.  If our digestive fires are strong, we are able to digest food efficiently and we are able to assimilate nutrients more effectively.  If, however, the opposite is the case and we have a weak fire, digestion becomes poor, creating toxic residue that lodges in our cells and tissues.

Ghee helps restore the health of the digestive system. Ghee is rich in butyric acid which is a short chain fatty acid.  This particular acid is used by the bacteria in the intestinal wall, strengthening the digestive tract and boosting the immune stimulating cells.  Since 80% of our immunity emanates from our digestive tract, butyric acid will assist with this.


To make ghee is very simple but make sure you use the best ingredients, that is, a good quality unsalted butter. You can make any quantity you like.

Choose a thick, heavy bottomed pot.

Cut up the butter into pieces into the pot and place it on the stove at very low heat.

Leave it to melt and separate on its own.  Keep watch on it and skim the white milk solids that will float to the top. Some of the solids will sink to the bottom leaving a clear golden yellow liquid in between.

This process may take an hour or more depending on the heat. Do not let the solids at the bottom go brown or you may burn the ghee.

When the ghee looks perfectly clear, strain it through several layers of cheese cloth into a glass or ceramic jar.

During the cooking time the water will evaporate out of the butter as well, leaving you with a pure fat. Therefore the preparation of ghee removes the milk proteins and water from the butter.


Since ghee has a high burning threshold it is good to use for frying and sautéing.

Try it on hot rice, or drizzled over fish.

Add a knob of ghee to your steamed vegetables before serving.

Mix it with herbs, salt and pepper and use it for basting.

Use ghee for roasting vegetables.

Instead of butter use ghee to make your hollandaise sauce.

Eat it straight from the jar!

Published Date: 08 Oct 2014