Ghee: What It Is, Why Ayurveda Loves It, Why You Need It, and How to Make Your Own!

Inspiration from my ayurvedic kitchen to yours.

Ghee ~ Kitchen Staple, Ayurvedic Food & Diet, Norwich

What is Ghee?

Ghee, also known as clarified butter, is known for its rich, nutty flavour, and it is a staple in the ayurvedic kitchen. Ghee is considered "liquid gold" in Ayurveda because it is a supreme nourisher that strengthens digestion, builds ojas (vital energy), calms the nervous system, and supports immunity, energy, and longevity. It enhances the skin, eyes, and vitality, acts as a carrier for nutrients, provides lubrication for tissues and joints, and helps remove toxins while deeply nourishing the body from the inside out.

If your diet lacks healthy oils, you may experience the opposite of their benefits—dryness from the inside out (which means early ageing!), weak digestion, low energy, and a frazzled nervous system. Your skin may become dry, food might not be well assimilated, and your body could ache with popping joints and even constipation.

Of course, ghee isn’t a magic fix—Ayurveda looks at the whole picture! But adding it to your diet could be a simple step toward better balance and deep nurturance.

How to Make Ghee (Full Moon Ritual)

Start with organic, unsalted butter (Colon and Wen is my fav!) and place it in a stainless steel saucepan. I make a batch from two 250g of butter, and it will fill a 500 ml jar.

If possible, prepare your ghee on the full moon, a time of fullness, abundance, nourishment, and high pranic energy. In Ayurveda, the full moon is associated with Soma—the nectar of rejuvenation. Making ghee during this time is believed to enhance its ojas-building (life-force enhancing) and sattvic (harmonising) qualities.

Melt the butter over low heat and bring it to a gentle simmer. As it melts, you’ll hear a soft popping sound—it’s as if the ghee is speaking to you. Offer a blessing of gratitude to the cow, the people, and the natural elements that made this transformation possible. Let the aroma fill your space.

As the butter simmers, you may wish to chant a mantra or hold an intention. A beautiful choice is:

"Om Somaya Namaha" (A mantra invoking the moon’s nourishing and cooling energy).

Allow the ghee to simmer uncovered while you observe its golden glow, changing sounds, and foam forming on top. Once it reaches a steady simmer, resist the urge to stir—simply let it be. The cooking time varies depending on factors like the season, the cow’s diet, your stove, and even the weather. It can take anywhere from 12 minutes to 20 minutes, depending on the amount you’re making. Foam will appear on top, and brown bits will settle at the bottom—this is a natural process.

The ghee is ready when the popping stops and it turns a deep amber, barely bubbling. Remove it from the heat to prevent burning. Let it cool slightly before straining through a fine strainer or unbleached cheesecloth into a clean, dry jar. To avoid spills, place the jar in a bowl as you pour.

Store your ghee in a cool, dry cupboard (no, it doesn't have to live in the fridge). It will improve with age, much like the wisdom that deepens over time. Always use clean, dry utensils to prevent contamination and mold growth. Regular use will keep it fresh and vibrant.

Keep me posted on how it went and the changes you may experience. I always love to hear from you!

Enjoy your homemade ghee as a nourishing, sacred addition to your daily life.

With love and deep nourishment,

Ivana