If there’s one kitchen staple that feels like a true love affair, it’s ghee.
This golden, aromatic butter isn’t just a cooking fat — it’s nourishment, ritual, and grounding all in one.
Ghee comes from the ancient Indian culinary and Ayurvedic tradition, where it has been used for centuries to support digestion, clarity, and the nervous system. In Ayurveda, ghee is valued for its ability to nourish the tissues, support agni(digestive fire), and bring warmth and steadiness to the body.
What I personally love most is that making ghee is slow, sensory, and deeply regulating. It’s one of those kitchen rituals that gently brings you back into your body — no rushing, no multitasking, just watching, listening, and waiting.
And yes, there’s a very practical bonus: it’s much cheaper to make yourself.
Two blocks of butter (2x 250gr) easily yield around 460ml of liquid ghee — for the price of a tiny store-bought jar. That’s almost 50% cheaper!
Why Ghee Is So Loved (and So Useful)
Ghee has a high smoke point, which means it stays stable at higher temperatures without breaking down. That makes it ideal for stir-fries, pancakes, roasting vegetables, or cooking meat.
Because the milk solids are removed, ghee is lactose-free and easier to digest for many people. It’s rich in healthy fats, including butyrate, which supports gut health and has anti-inflammatory properties.
But beyond the nutrition, ghee brings something else: warmth, depth, and a sense of completion to a meal. That matters — especially if your nervous system responds best to grounding, coherent inputs.
Making Ghee at Home (The Calm, Accurate Way)
Using grass-fed butter matters, because it contains higher levels of omega-3 fatty acids, fat-soluble vitamins (like A, D, E, and K), and a cleaner fat profile — which translates into ghee that’s more nourishing, stable, and supportive for both digestion and the nervous system.
Ingredients
Grass-fed butter
(I use Kerrygold or Weerribben)
You’ll need
A heavy-bottomed pan
A spoon
Cheesecloth (or a fine mesh strainer lined with cloth)
A glass jar (disinfected — I place mine in the oven for 10 minutes)
Step-by-Step Instructions
- Place the butter in a heavy-bottomed pan over low heat and let it melt slowly. There’s no need to rush — slow heat is key.
- Once melted, the butter will begin to gently bubble. You can stir occasionally, but mostly this is a watching practice.
- As it simmers, the water evaporates and the milk solids separate and sink to the bottom of the pan (they do notrise — that’s a common myth). The bubbling will gradually soften and slow.
- You’re looking for a clear, amber-gold liquid on top, with lightly browned milk solids resting at the bottom. The aroma will shift from buttery to gently nutty — that’s your cue.
- Remove the pan from the heat.
- Carefully strain the liquid through cheesecloth into your disinfected glass jar, leaving the milk solids behind. Let it cool completely before sealing.
What you’re left with is pure, golden ghee — clear, fragrant, and shelf-stable.
A Nervous-System Soothing Ritual
Making ghee isn’t just about the result. The process itself is regulating.
Low heat.
Slow changes.
Clear visual cues.
No timers. No pressure.
For me, it’s one of those quiet kitchen moments that naturally downshifts the nervous system. Watching the transformation happen — from butter to something more refined and stable — feels grounding in a way that’s hard to explain but easy to feel.
A Little Seasonal Fun Fact
Here in the Netherlands, there’s a special moment in spring when local organic farmers sell fresh May butter. It’s deeper yellow, richer in flavor, and considered the best time of year to make ghee.
If you ever come across it — don’t hesitate. That batch makes exceptional ghee.
Why I Always Come Back to Ghee
Ghee isn’t a trendy superfood to me.
It’s ancient, practical, and quietly powerful.
It supports digestion.
It handles heat beautifully.
It nourishes without overstimulating.
And it turns cooking into something slower and more intentional.
Whether you’re making pancakes on a lazy morning or grounding a meal after a long day, ghee shows up with warmth, flavor, and steadiness.
And once you’ve made your own batch, there’s no going back.
You’ll feel like a calm, domestic alchemist — jar of gold included.
Now go melt some magic, my VibeTribe. For yourself or as a thoughtful homemade gift!
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