Go Back
+ servings

Ghee: A postpartum mother’s best friend

Cook Time 15 mins
Total Time 15 mins
Cuisine: Ayurvedic Postpartum
Servings: 1 pint
Author: Ameya Duprey


  • 1 lb organic unsalted butter


  • Put the butter in a medium heavy bottomed saucepan. Turn on medium heat until the butter melts.
  • Turn down heat to a low simmer. The butter will foam, sputter and pop for awhile and then begin to quiet down.
  • Do not cover the pot. The whole point is to evaporate the water off.
  • In 12-15 minutes, it will begin to smell like popcorn. White curds will begin to form on the bottom of the pot. When these curds turn a light tan color, the ghee is ready. There also can be a fine foam on the top making it difficult to see the bottom.
  • It is important to pay attention in this final phase because it happens quickly and ghee can burn very easily.
  • When ghee burns it caramelizes, has a nutty flavor and turns a light brown color. Burned ghee fine to eat, so if you burn it a little, don't worry!
  • Let ghee cool just until warm. You can skim off any remaining foam off the top to save to eat with hot rice, as this foam has medicinal properties.
  • Strain the warm ghee into a glass jar through a strainer, lined with a few layers of cheesecloth or thin, un-dyed cotton cloth.
  • Discard the curds at the bottom of the saucepan.


* Ghee doesn't need to be refrigerated. It is totally fine being left out on the counter.
* Make sure water doesn't get into the ghee. It will spoil.
* Once you become familiar with the cooking process, feel free to make more at one time. It will take longer, but save time in the long run.
* Ideally, you would have a few gallons of ghee prepared before the birth.
* I have found great deals on organic unsalted butter at Grocery Outlet.