Liquid Gold: Ghee

Ghee, or clarified butter, is a powerful, sacred remedy in the Ayurvedic tradition. Touted as "liquid gold," ghee is a sacred symbol of auspiciousness and is at the top of the oily foods list in Ayurveda. It helps loosen joints (lubricating the connective tissues that promote flexibility), boosts brainpower (healthy fats help with memory and cognitive function), and aids poor digestion (it increases the digestive fire and lines the intestines). 


1 pound unsalted butter (preferably organic)




  1. Simmer butter over low heat, being careful not to let it burn. The melted butter will gurgle and separate into a white foam at the top and the melted butter below.
  2. Continue simmering until the liquid is clear and golden and some sediment has started to sink to the bottom of the pot. 
  3. Turn off the heat, let cool for a few minutes, then skim all the white foam from the top. Clear yellow ghee will remain.
  4. Pour this through a cheesecloth or fine sieve into a container, not allowing any white sediment at the bottom of the pan to slide in. 
  5. Let cool completely before covering to avoid moisture collecting in the container.



Notes: Ghee is also believed to enhance ‘ojas,’ or life force energy in Ayurveda. It is mostly used in the kitchen, but can also be used on the skin. It is a very sattvic or pure food and goes way back in ancient India as being used for purifying the mind, awakening intuition, and raising spiritual development. 

Ghee is made by heating unsalted butter until it clarifies into its separate components: lactose (sugar), milk protein, and fat. Over a low flame, the moisture is removed, and the sugar and protein separate into curds that sink to the bottom and are later discarded.