Coconut Oil and Ghee: Together At Last

You’ve heard about the virtues of coconut oil over and over again and just last week we were extolling them again. You know its got a ton of saturated fat, may strengthen mineral absorption and is associated with improved blood sugar and insulin control. The rich flavor of coconut that goes along with it is just another added bonus for most of us. We know, however, there are some of you out there who love everything about coconut oil except the flavor.

If you don’t always want to feel like you’re heading off to the tropics when you cook with coconut oil, but you still want the health benefits, try making “coconut ghee.” Reader Jeanmarie mentioned that this was her favorite fat to use in pretty much every cooking situation, so we couldn’t help but try it ourselves. Coconut ghee is a blend of coconut oil and clarified butter (butter with the milk solids and water removed).

Why remove the milk solids and water from butter? Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted. Additionally, removing the milk solids and water also gives butter a higher smoke point, which means you can use ghee for sautéing, stir frying, or deep frying at high heats (375-485 degrees Fahrenheit, depending on purity).

Combining ghee with coconut oil is like having the best of both worlds. You get the nutty flavor of butter and the subtle sweetness of coconut oil to create one delicious saturated fat.

You’ll want to start with some unsalted butter. If you splurge a little and buy some higher-quality butter it will probably still be cheaper than buying already-made ghee, which can be quite expensive. In a small pot melt the butter over medium heat.

When it is bubbling and melted, turn the heat to medium-low and as white foam rises to the top skim it off carefully with a spoon.

Depending on how meticulous you are, this process can take at least 15-20 minutes.

During this time the butter will become a little darker and take on a richer flavor. You might also notice some darker clumps of milk protein sinking to the bottom. Next, if you really want to clarify the butter, pour the liquid through a fine mesh strainer lined with cheesecloth or a paper towel.

This will catch any last remaining milk solids and leave you with pure, golden ghee.

Using 1/2 pound of butter will give you about a cup of ghee. If you mix this with 1/2 cup of coconut oil, the ghee will have a very faint flavor of coconut. If you add a little less coconut oil, the coconut flavor will pretty much disappear.

As Jeanmarie says, “keep stirring or shaking the mixture of ghee and coconut oil in a jar so it stays blended as it cools and solidifies.”

Kept in a covered jar, coconut ghee will keep for months at room temperature without spoiling. It can be used in pretty much any cooking situation.

And how does the reader who inspired this post describe their coconut ghee?

“Neutral but yummy.”

We couldn’t have said it better ourselves.

Will you be trying this? Do you have your own homemade fat making recipes? Share your thoughts and experiences in the comment board!

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  1. Coconut Ghee – the Primal “speedball”

    My goodness that looks gloriously good.

    1. I have been making a coconut oil, ghee, palm oil mixture for some time. The palm oil by itself is a little too red for some foods because it discolors them. The coconut oil has a strong coconut taste. The ghee doesn’t have the carotenoids or virus shedding effects of the other two, but does have a nice buttery flavor. Mixing all three in roughly equal parts makes a great cooking oil that isn’t too pigmented or too coconutty for Italian spices.

      1. Karen, I used some red palm oil in combo with ghee once and it was the only way I’ve found palm oil to be palatable. Too strong for me! So you’re right, a blend gives the benefits of each fat. Thanks for the reminder, I think I’ll try it again.

      2. Can the coconut ghee be stored in aluminum? And what’s best use for solids skimmed off?

        1. solids have the nutty flavour simply dust with little jaggery(better)/Honey(Best) or sugar(not recommended and eat warm…superb fudge…
          best food, i remember how ghee/ghrit(Sanskrit root word) and all by products are extolled in India.
          Ayur veda says mixing coconut ,sesame and Ghee in equal proportions is the best elixir when eaten with a diet rich in vitamin c (Amla,lemon& turmeric) to fight ageing.

  2. Coconut oil + ghee = fantastic.

    If your grocery store carries Kerrygold brand butter, try that. Their cows are grassfed, and though they aren’t organic certified, they don’t use hormones or antibiotics.

    1. I happen to work at Whole Foods, and we just put Kerrygold on sale last month. I tasted it, then stocked the hell up! It’s fantastic stuff. At the time, it’s cheaper than my usual butter choice, which is Organic Valley Pasture Butter.

    2. The Costco in our area has started selling Kerrygold brand butter. They have it in 3# packages for a reasonable price.

  3. Wow what a great idea! I just might have to suggest that to my husband. Thanks for sharing, Jeanmarie.

  4. This post couldn’t be more timely and custom tailored. i just bought coconut oil for the first time…and i’m sensitive to the carbs in milk. so I am going to make this FOR SURE. It’s pretty cool how Mark skims off the best wisdom and experience from his primal readers and his research, strains it carefully and mixes it together into this useful blog!

    1. No doubt that MDA readers are a wealth of information and inspiration for me and the Worker Bees. Obviously the community deserves a ton of credit for the success of this site and movement. Thanks to Jeanmarie and everyone else that visits, comments, speaks up in the forum, and shares their experiences and knowledge!

  5. Looks like another fun project to experiment with. I have about ten pounds of raw milk butter from a local farmer who has three Jerseys.

    I notice that sometimes the butter tastes a little spoiled if I leave it out on the counter with a loose cover for more than a week or so. I am wondering if this new mixture will sit out ok as long as I keep it in a truly sealed container? It is just easier to work with when it is room temp! Any thoughts?

    1. Rodney, I keep my coconut ghee on the counter, near the stove, as I generally use it in any and all cooking every day. (It’s good straight from the jar, actually!) So far mine has kept very nicely, but I use it up pretty fast. (I use 2-3 pounds of butter at a time when I make it, and I don’t actually measure how much coconut oil, but approximately the amount as the finished ghee, or slightly less.)

      If you’re in a hot climate, it could melt a bit and possibly start to separate, so if that happens you can give it a break in the fridge. Otherwise, there’s no reason to think it won’t keep at least as well as ghee and coconut oil would separately.

      1. Thanks Jeanmarie,

        I now have a weekend project to add to my to do list. Sounds like fun!

    2. Rodney, your butter spoils because it is from raw milk(unpasteurized) and it is the leftover milk solids that are spoiling. The good part of that butter is that it is not pasteurized so it still has all the good “bugs” in it. Making ghee will take care of the spoiling problems because the milk solids are removed and heating is what pasteuriztion is.

      Is your local farmer willing (or able) to sell you raw milk? If you can get a gallon of raw milk, let it seperate, laddle off the cream on top, chill and then spoon it on top of fresh black raspberries. A truely decedent but healthy treat.

  6. You can buy ghee at any Indian grocery store.
    Mark, do you think a lot of saturated fat in your diet would put your gall bladder in nitrous mode?

  7. I am definitely going to try the ghee + coconut oil. Looks like a great addition to the PB!

    Is there a difference between using raw butter and pasteurized butter when making ghee? Raw butter seems like it would be more beneficial to pasteurized butter if we eat it in its raw state. Otherwise, is there really a difference between using raw grass-fed butter to make ghee versus using a pasteurized organic butter?

    1. Personally, I use pasteurized butter just because raw is so pricey that when I buy it, I want to consume it raw. I’ve been pleased with Kerry Gold, Organic Valley’s pastured butter, and Sierra Nevada Vat-Cultured Butter, what’s available in Mendocino County, CA. Strauss Organic is also very nice.

  8. If you have an Indian grocer in your town, it’s probably cheaper to buy ghee than it is to make it.

    1. Totally going to check into this! Thanks for the tip. I bought ghee the other day at my locally grocery store, but definitely don’t care for the price. (And life is waaaay to busy to stop and make some). Going to check out my Indian grocer!

  9. When I cook, I use equal amounts of CO and ghee to get both the yummy flavors. I second Pikaia. I make ghee from Kerry Gold butter and it tastes awesome.

  10. Great idea! When you make ghee at home, you can ensure that it is sterile. It is a great ointment for dry eyes (should you be so brave). I put some aside fresh from the stove and keep it in a sterile glass medicine jar for opthalmic use before bed whenever my eyes are dry and irritated. Note, I am talking about pure, sterile ghee before any addition of coconut oil.

  11. Brilliant idea.

    I don’t mind that coconut flavor, but I know that if I cook with it too often my husband starts frowning at dinner.

    I can’t wait to try this!

    1. It isn’t dairy-free, but you can call it lactose-, casein-, and whey-free.

        1. Brilliant pun.

          You get 1000 points for the recipe and 100,000 points for the pun. If the pun wasn’t on purpose you get a million points because you’re subconsciously awesome.

  12. “If you have an Indian grocer in your town, it’s probably cheaper to buy ghee than it is to make it.”

    Be careful at the Indian grocer’s. The most widely used form of Ghee is an artificial substitute which is basically Hydrogenated Vegetable Oil. It is touted by big companies as ‘healthier’ and it is certainly cheaper than the real thing. Dairy Ghee is commonly labeled ‘Asli’ (real, as opposed to fake), but even this is no legal guarantee of quality or provenance. Make your own. Millions of South Asians used to.

    1. In “Fat: An Appreciation of a Misunderstood Ingredient, With Recipes,” Jennifer McLagan says that traditional dairy ghee is called usili ghee and the kind made from vegetable oil is vanaspati ghee, so definitely be sure you have the right kind if you get it from an Indian grocer. It’s hard to see how it could be cheaper than homemade unless they’re cutting corners, and ghee is so easy to make (especially with the aid of Mark’s great photos to guide you if you haven’t done it before). I have bought it before and it’s ridiculously expensive at the grocery store. Haven’t tried an Indian market though.
      Matt, if you clarify it well and strain it, the ghee is virtually dairy free, but I wouldn’t claim it equals something purified under laboratory conditions, which might matter for someone who is very, very sensitive. It should be fine for most dairy-sensitive folks, from what I’ve read. I’m lactose-intolerant myself.

  13. dada,
    I noticed this on my last shopping trip. One brand of Ghee listed “Ghee, and pure ‘Ghee Flavoring'”

    WTF??? Why would Ghee NEED ‘Ghee Flavoring’?

    Asli Ghee, it is. Thanks for the tip!

  14. Hey, I just noticed the recipe calls for Unsalted butter. What happens if I use salted? Deal buster, or minor difference? Thanks!

  15. Hmmm, might try it with storebought butter, but I sure wouldn’t want to make this with my raw milk butter!!

  16. If you really wanted to go all out, you could always get some organic cream, churn it (shake it in the bottle it comes in) and make your own fresh butter that way.

    1. how do you do that? mine comes in a little carton, do i just put it in a bottle and shake it? since it’s heavy organic cream, no carbs, i’d be assured of no bad reaction from that butter!

  17. my favourite way of eating butter or ghee for that matter is too mix it with raw egg yolks (i choose those that have more pronounced orange color) + some salt, and use it as dip for some other stuff

    1. Most of the sources I consulted — Fat: A Misunderstood Ingredient; On Food and Cooking; Nourishing Traditions; The Joy of Cooking — specify unsalted butter, but don’t say why. Mastering the Art of French Cooking (Julia Child) is unclear. It says French unsalted butter and American salted butter are interchangeable in cooking, then goes on to talk about clarified butter without specifying unsalted or not. Alton Brown’s I’m Just Here for the Food, 2.0, doesn’t specify.

      Salt is used as a preservative in regular butter “but changes the flavor,” as Joy of Cooking notes. I suspect using salted butter won’t ruin it, and I suspect I’ve used it before in ghee (some salted, some unsalted in one batch), but the consensus is to use unsalted. For one thing, you’d be concentrating the salt because clarifying removes the water from butter, and an unsalted product is more versatile. You also get to control the quality of the salt, choosing, say, Celtic sea salt to use in cooking, when you use unsalted butter to make ghee.

      I read ages ago that salt can mask the taste of poor quality butter, an argument for only using unsalted. In either case, choose the best quality butter, preferably from cows pastured on green grass.

      1. I think the only place it really matters is in baking (which often calls for unsalted) and I used to prefer salted butter on bread, but likely most PBers don’t do much of either one anymore.

        I believe it was Cook’s Illustrated that said recently if you need to substitute unsalted for salted, it’s approximately 1/4 teaspoon of salt per pound of butter, but that the amount of salt added to commercial salted butter will vary with the season, so be sure to taste as you go. If a recipe calls for unsalted butter and all you have is salted, be sure to reduce the salt in the recipe per the above ratio.

  18. I’m very excited about making this. We’ve used coconut oil to cook up some coconut shrimp and pineapple chicken, but every once in a while the coconut flavor isn’t favorable for the other meat dishes. Typically, we turn to our rendered pork lard (that we got from a local butcher with our half pig) to cook our other meats, but this ghee + butter solution offers variety to our menu!

  19. This looks good! I wonder how it would be in more traditional (but low carb/paleo) Hispanic cuisine? I have never used coconut oil. I started my new lifestyle just a few weeks ago and am learning all kinds of things.

  20. Given this is a base common to multiple Indian dishes, it had been a staple in my diet until I went off to college. Tastes good and it’s easy on the health!

  21. I made some but haven’t tried it yet. Does it smell kind of like caramel to anyone else? Can’t stop sniffing it.

    1. Yes, it will smell caramelly if you cook it long enough, perhaps at a slightly higher temperature. Congratulations if you got to the caramel! According to my sources, that means higher anti-oxidants, curiously enough.

      My best ever ghee was a batch that I almost burned because of not keeping a close enough eye on it. It ended up being the most heavenly caramel-smelling and tasting ghee ever. (I don’t remember whether I added coconut oil to that batch, it was about the same time I started doing that.)

  22. The batch I just made smells like caramel too….mmmm..every whiff reminds me of creme brulee…

  23. I just made this and I wonder if I overcooked. When I was done my butter looked almost like iced tea. I actually had the burner down low and it barely cooked over 10 minutes. I used unsalted Kerygold. It seemed to me to be done around 7 or 8 minutes but I kept going. Is there a problem if it is light brown?

  24. Wow, I don’t know how it could be done so quickly. I tend to go slowly and it could take an hour. The water has to evaporate, so don’t put a lid on your saucepan. Did you use a heavy-bottomed pan? The butter should be bubbling until the water is gone, and by that time the whey should have risen to the top, froth at first until it dries out and forms a slight film (if you don’t skim it as it froths up), and the milk solids (mostly casein protein) should drop to the bottom.

    So essentially, all the main components should have separated themselves out for the ghee to be done: the water has bubbled away and evaporated, the whey has risen to the top and been skimmed, and the casein has dropped to the bottom and will turn brown with sufficient time and temperature (this adds to the flavor), and left in the middle, most of what’s left, is the golden butter oil that you pour off, ideally through a filter as Mark’s photos illustrate above.
    So what is light brown, the butter oil or the casein at the bottom? Did you pour off the oil into clean jars? That’s your ghee. That’s when you add the coconut oil and stir the two together. (Or leave it out for regular ghee.)

    1. I used a thick bottom pan (Wolfgang Puck) I had the temperature on low on my burner to try not to burn it. I strained it through a paper towel and metal skimmer. I could not find cheese cloth in the store and apparently among this economic recession they can’t afford someone on the floor because I walked the Vons around the corner from me three times and did not stumble across one courtesy clerk. Run on sentence I know but I was a little steamed and decided a paper towel would suffice. The mixture is now drying and has the apperance of sewer water. The thing is it smells really good. Kind of nuty with a hint of coconut. It’s been a couple hours and it has the consistency of hours old bacon grease. If it’s dry enough by tomorrow I’ll give it run on my eggs and report back. Thanks for the recipe and the help.

      1. BTW the butter cooked down to just over 1/2 cup after I strained it. Started with 8 oz.

        1. you can usually find cheese cloth at hardware stores! it’s used to strain paint and stuff like that.

        2. Same here. I added the coconut oil 1/4 cup at a time to get it to my taste.

  25. I keep a jar of coconut oil and a tin of ghee right next to my stove anyway – they often end up mixed together in the pan. But I do like to use just one in certain recipes, so I don’t think I’ll be trying this ‘merger’!
    Brilliant idea, though, for people who don’t like the taste of coconut but want the health benefits 🙂

  26. Great idea! I just bought half a case of organic grass-fed ghee from Pure Indian Foods and will use one of the jars to make this blend.
    By the way, the studd from Pure Indian Foods is by far the best tasting ghee I’ve ever tried and it comes out pretty inexpensive if you buy it bulk.

  27. k i’m not saying this idea is healthy or primal but the primal speedball comment got me thinkin…i boiled some water, put it in a mug with a big slab of the ghee, a bunch of cinnamon, some nutmeg and a couple shots of fine dark rum…even put in a little sugar, which I NEVER do. hopefully that little bit won’t cause me a problem. I don’t think Grok would have turned this down around the campfire. hot butter-ghee rum. wow

  28. STOP – ghee is entirely saturated fat! Whilst we all need some saturated fat, if you use this all the time you’re just waiting for a heart attack to happen. Just check out the statistics for coronary heart disease in Indian families… Butter and more particularly ghee should certainly not be a large part or indeed any part of anyone’s primal diet!

    1. If that were true you’d see animal predators dying left and right from eating too many saturated-fat laden organ meats, and anyone losing significant amounts of weight would be dying of heart disease as your body stores fat in the highly oxidant-resistant saturated form and once released into the bloodstream (so the liver can slice it down to simpler carbohydrate molecules that cells can burn), it would surely clog up your arteries and kill you… why isn’t the American Heart Association lobbying to get dangerous artery-clogging weight loss companies to stop peddling their poison, just like tobacco companies?

      Unless… heart disease is caused in large part by high triglycerides (i.e. glucose/carbohydrate molecules attached together with a protein, on their way to get stored into fat cells) which when inserted into lipoprotein carriers change the density and shape of them from large, fluffy “type A” low-density lipoproteins to small, dense “type B” LDLs which have a tendency to get jammed between arterial cells when shot through the heart at high pressure and get stuck inside the arterial walls, leading to oxydative damage, inflammation, plaque formation, thickening of arterial walls and heart disease… or did I just make all of that up? Hmmm….

    2. I forgot to mention… I think the stats about heart attacks among Indians reflect the switch in recent years to vegetable oil instead of traditional ghee. If you’re concerned about it, you should really look for details on the kind of fat being consumed. Vegetable oils are the least “primal” fat of all, and nothing could be more natural than animal fats, whether you’re following “primal” or not. Most vegetable oils (olive oil and a few exceptions aside) are products of 20th century manufacturing technology married to agribusiness: they’re all about profit for the producers, not health, and they don’t reflect traditional dietary wisdom of our ancestors.

  29. Sarah Bell, apparently you’re unaware of the considerable scholarship on the lack of a link between saturated fat and heart disease. Many books have summed this up, none more comprehensively than Gary Taubes’ masterpiece, “Good Calories, Bad Calories: Fats, Carbs and the Controversial Science of Diet and Health.

    While “cavemen” may not have made ghee, natural animal fats and coconut oil have been healthful components of the human diet for many, many generations. Indians nowadays eat a lot of processed vegetable oil, which is implicated in cancer and heart disease, and there is a lot of obesity and diabetes, which are linked to heart disease. Look at the increase in processed carbs and vegetable oils for a clue.

  30. All natural fats are a combination of fatty acids, and nothing, including butter, is 100% saturated. Butterfat is about 65% saturated, 32% unsaturated (poly- and monounsaturated), with a trace amount of naturally occurring trans fats (not to be confused with industrially hydrogenated oils), and the single most ample fatty acid in butter is oleic acid, the same as in olive oil. (According to Butter Through the Ages; Wikipedia has palmitic acid first and oleic acid second.) These are averages because it varies depending on the cows’ diet.

  31. Wow, a major “DUH” for me on this one. I have used coconut oil for years in skin care products and never thought to use it in cooking. Like olive oil, what is good for the outside is also good for the inside! I can hardly wait to try it out.

  32. I am so excited! I made a wonderful batch of coconut ghee today. I then put some of it on the bottom of the pan to cook Son of Grok’s cracklin chicken. It smells wonderful!

  33. When I made ghee, I heated it real slow then filtered it through a papertowel (I peel a two-ply apart into single-ply) into a coffee cup. I put the coffee cup in the fridge over night and let it harden. Then I warm the outside of the cup a little and use a fork or spoon to hook the hardened fat and lift it out in one big piece. There is always whitish water/milk in the bottom of the cup. I pour that out and put the ghee back in the cup (or a new cup).

    I thought about mixing it with filtered bacon grease but not coconut. Good idea.

    1. Adjust recipes? I just using it for sauteing, not baking or anything that requires precise measurement.

  34. A friend of mine gave me ghee as a gift but it’s from the states and i don’t think its pastured. I live in Panama where we have pastured cows, should i toss the ghee gift?

    1. No, don’t! Why waste good food? Pastured butter is the most desirable but it doesn’t mean the rest is worthless. At least give it to someone less fortunate rather than waste it. Dogs will also love some!

  35. I use the Ghee cocnut oil blend from green pastures and love it. A LOT.

  36. This is the only method I know for making ghee, but I see Green Pasture claim theirs to be cold processed. Anyone know how that’s done? Look out for New Zealand butter. It’s grass-fed and free of hormones and other nasties.

    1. That’s a new one on me. Maybe there’s a centrifuge-type process to do that? I don’t think we can do it cold at home! I think that’s how they make their butter oil. Not sure. Try asking Green Pasture for details.

      1. Thanks for that. I tend to agree that it can’t be done at home. I like the DIY thing, anyway. This is from their website and I guess it’s not real ghee: “A perfect blend of non-heated butter wax extract and organic, virgin coconut oil will make this the family favorite for all your cooking, baking and nutritional fat needs. Casein and lactose free!”

        1. Yeah, that’s not ghee! It’s not even clarified butter. Butter wax extract? Ugh.

          BTW, if you want absolutely no coconut flavor (to sneak it past someone like my boyfriend who doesn’t like the taste of coconut), just use the expeller-pressed coconut oil, which also has a higher smoke point (I think) and is pretty much flavorless.

  37. If you look for real ghee in Indian stores, consider buying ghee from India instead of ghee clarified from grain-fed cows milk in the US. We want the unique fat profile of grass-raised cow milk and cows in India are generally treated better than in the US. No guarantees without certification, but I think the odds are in your favor.

    If making it, I wouldn’t pay extra for raw milk since the process involves heating, but I would look for butter made from grass-fed cow milk.

  38. I use the oven to make my ghee — easier and more fool proof. Here’s the recipe:

    . Preheat oven to 300 degrees F.
    2. Put the butter in a 1-1/2 to 2 qt. casserole or oven-proof pot.
    3. Place the butter in the oven without a lid and allow it to clarify, undisturbed, for one hour. As it boils and foams, the water content vaporizes and if you open the oven you’ll hear tiny, sharp crackling noises.
    4. One hour does it (or when it stops crackling and develops a thin, light-tan crust; smells like popcorn, becomes almost clear golden).
    5. Remove from the oven. Skim off the crust and, if desired, keep it and use as a flavoring agent (yummy!) Straining it also will work.
    6. I store the ghee in an old peanut butter glass jar and keep in the cupboard. No need to refrigerate.

  39. Another comment: Coconut oil can be purchased in a “deodorized” form. Tropical Traditions, for example, sells an organic coconut oil that is expeller pressed (no chemicals or heat used) and does not have the odor of coconut. I use that type for cooking.

  40. I NEED to try this! Love both coconut oil and butter. Have never clarified my butter but have been meaning to try it. It looks so yummy. 🙂

  41. I will for sure try this one. I got plenty of VCO here in Philippines but am yet to filter my butter. Thanks for the tip. Never though of that.

  42. There are coconut oils that don’t taste like anything at all and are still expeller pressed and not chemically extracted. I get both that one as well as the “extra virgin” one, so I can choose whether or not I want coconut flavor in whatever I’m cooking. I get mine at Tropical Traditions, but I’m sure you can get the bland coconut oil in other places too.

  43. I just purchased vegetable ghee (from 100% palm oil, non-hydrogenated) from a middle eastern market in colorado (Arash), and cooked with it for the first time. I made an omelet. The color of the omelet was unchanged, and the ghee has no particular flavor (to me, that’s fine). The brand is Al-Ghazel (from Jordan), not Indian, and a 1L size was $5.99. I think I’m sold! You can also purchase cow milk ghee from the same market.

  44. Pasteurization raises the temperature of the cream/milk/butter to 72 celsius for a 20 seconds.

    The heating and time under heat is far higher/longer whilst making the ghee.

    It would be pretty pointless paying the extra for raw/unpasturised butter to make ghee, as you are effectively sterilising it anyway.

  45. A note about unsalted butter: when buying it, be careful that it doesn’t have any ‘natural flavorings’ (most brands do have them added) – 99% of ‘natural flavorings’ are soy. I think it gives the butter an off flavor (+ soy gives me headaches).

  46. Check out Purity Farms ghee. It’s organic, non-GMO and from grass-fed pastured cows. Their web site is:

    It’s sold at Whole Foods, and also on Amazon, where it gets rave reviews from everyone, saying it’s the best ghee they’ve ever used.

  47. When will people stop referring to ghee as clarified butter and vice versa?

    Ghee is NOT clarified butter.

    Clarified butter is the translucent golden butterfat left over after the milk solids and water are removed. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out.

    Simple misstatements like as this make you seem a lot less knowledgeable, as if you can’t get something simple like this correct, how can one believe anything else you say?

  48. About a year ago my wife bought some coconut ghee and it was super expensive. When we ran out, we never bought any more because we couldn’t afford it. Her birthday is coming up this month so I thought I would buy it for her again. While searching online I found this website. I just pulled a couple packs of Trader Joe butter out of the fridge and followed the instructions. Now I am waiting for it to cool in an old coconut oil jar. She is going to be really excited. Much cheaper too! Thanks

  49. This a great idea. My family like ghee but will not eat coconut oil.

    FYI I make my ghee with Organic Valley cultured pastured butter. It is salted but the salt ends up in the milk solids, not the fat. Also, because it is cultured there is less casein and lactose, so you don’t loose much volume in the cooking process. It ends up being cheaper and in my opinion, much tastier than anything I’ve bought. Also, yes, you really need to cook it long enough so the milk solids get “toasty”. Otherwise it is clarified butter and while the the solids will be gone you won’t get the great flavor.

    One of my favorite treats is to whip equal amounts of this ghee with maple syrup to make a kind of caramel sauce and dip tart apple slices in it.

  50. I can get a pound (0.5kg) of ghee from my local Indian grocer for AUS$7 about US$5 in a tin. Pretty cheap and easy.

  51. This is SO EASY! I just made my first batch tonight. I have been buying pure Indian foods brand for 14 bucks/jar and this is so much cheaper and tastes the same! Thank you so much for sharing this.

  52. Sounds great just made some ghee and have some red palm oil I will try it. Ran out of coconut oil at store so i got the palm oil which is a little strong maybe the ghee will help

  53. Palm oil while healthy and which has beta carotene which gives the red color, is ecologically a nightmare. It is responsible for habitat loss for orangutangs, Stick to coconut oil which is more benign,

  54. I make and sale ghee. GHEE-ME 🙂
    I never even thought about mixing the two.
    I take 2Tbsp of coconut oil before breakfast, lunch and dinner. I’ve aways cooked with my Ghee. This is a great GREAT article. I’ll have to try it. Thank you

  55. Hi, this sounds great, i was thinking of putting it into my coffee i’m just not sure if it would taste well with nespresso. There is no fridge i can use at my … any suggestions? I normally use heavy cream… i’m trying stay away from those poison coffee mate things or coffee creamers.

  56. GHEE is fairly cheap in Indian Food Markets. Well worth it. Ethnic food markets are always cheaper than Health shops or Whole Foods.

  57. I love ghee made with coconut oil! Remember when you were a kid and went to the theater and had theater popcorn? Remember the oil that they used to pop it in? It was ghee and coconut oil. It made the popcorn taste delicious and you could never figure out why yours didnt turn out the same? Thats why! I want to add also that you can add different flavors to it…you can add tumeric , and or cinnamon, citrus such as pineapple, orange, coconut , (yes coconut is considered a citrus) and you can add sweet potato (sweet potato water is sold in the stores everywhere) you can add berry flavor (by boiling water or using juice…and add it to the ghee and have flavored popcorn…I made some peach ghee the other day and had it on my popcorn…its delish. Coconut oil is wonderful…and you can add anything to it, and add it to anything. Tumeric ghee is wonder ful as well…they make different flavored ghees in India and in different parts of the world. Ive been making my own ghee since 1984.

  58. Oh and dont forget…bee pollen. You can shake it on the top of your popcorn and it adds a nice nutty flavor to it! Dont use it if you are allergic to bee stings though…