Making Ghee

Ghee, or butter oil (also called “clarified butter”) is a pretty old method of consuming butter. What’s the difference? Butter still has all it’s milk solids/proteins (hence, why it’s solid and not an oil/liquid). Butter oil, or ghee, does not. Which means that many people who have issues with most dairy, including butter, can eat ghee. Butter oil is made by heating butter until the oil and solids separate, skimming off the foam that rises to the top, and pouring the resulting liquid through a cheescloth-lined sieve or a coffee filter. The oil that drips into the jar is what you want. And it will turn into a solid at room temperature, but will still be soft. You can take ghee/butter oil as a supplement with fermented cod liver oil as highly recommended by Weston A. Price for all around health but also for healing dental carries. Or, you can just use it to cook with (which is what I do until I get some capsules) like you would coconut oil or olive oil. You can even use it to make poultices using herbs for certain ailments (steep the herbs in the butter oil, then strain and apply the cooled paste). I made a small batch of comfrey ghee for my teeth, and found that it almost immediately melts in your mouth, so it ends up being more of a oil pulling than an actual paste that sits on your teeth (swish it around to perform the oil pulling).

Here is a video of the Healthy Home Economist showing how to make ghee:

Here is some information on healing dental carries with fermented cod liver oil and butter oil:
[This book actually covers a lot more, such as diet. Can get as an E-book from B&N as well]

And here is some information on oil pulling:


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