Ghee is basically butter, but better. It’s been gently simmered to remove the milk solids, which makes it easier to digest (even for most people who don’t tolerate dairy well). What you’re left with is a rich, golden cooking fat full of nutrients and flavor.
I recommend ghee to a lot of my 1:1 clients, especially women in midlife, because it does more than just make food taste good. It actually supports your body in a few key ways:
- It’s rich in vitamins A, D, E, and K, nutrients that support hormone balance and immune health.
- It’s a great fat for cooking, because it doesn’t break down at high heat like many oils do.
- It helps you absorb nutrients from your food and keeps you feeling satisfied longer.
- It gently supports digestion and gut health (yes, fat can do that).
You can use ghee anywhere you’d use butter or oil, sautéing veggies, scrambling eggs, roasting sweet potatoes, or even stirred into warm drinks.
And while you can buy it, it’s incredibly easy to make at home with just one ingredient: good-quality butter.
Pro tip: Use organic, grass-fed butter if possible. It’s higher in omega-3s, CLA, and micronutrients, and you avoid the chemicals and hormones found in conventional butter.
What you need…
1 lb butter (preferably organic, unsalted, grass-fed)
What you do
- Place the butter in the saucepan and melt it over medium-low heat.
- Let it simmer gently. It will separate into foam on top, clear golden liquid in the middle, and milk solids on the bottom.
- Skim off the foam. Let the milk solids at the bottom brown slightly for a rich, nutty flavor.
- Once it smells toasty and the bubbling slows down (about 10–15 minutes), remove from heat.
- Strain it into your jar, leaving the browned solids behind.
- Let it cool, then store at room temperature with the lid on.
That’s it. Simple, clean, and one of the easiest ways to support your body from the inside out.
