Clarified butter – also called ghee – is easy to make and easy to use.

  • Clarified butter doesn´t get burned when the temperature is high, as usual butter does.
  • One difference between heated olive oil and heated clarified butter is, that the butter doesn´t get it´s nutritional content spoiled when heated.  But the fine content in olive oil actually spoils and is therefore wasted. What a pity. Therefore, eat olive oil cold and cook with clarified butter in the GAPS kitchen!

How to make it:

1. Turn on the oven, about 100 C / 210 F

2. Place about 1 pound of butter – or how much you wish – in an ovenproof pan made of glass, stainless steel or stoneware. You can place it in the oven while it is warming up.

3. After about 30 minutes the butter will have melted and is separated into 2 layers: below a white milky substance and on top clear, yellow butter oil.

4. Slowly pour the butter oil into a glass or some other container, but watch you don´t mix it with the white stuff. You can cautiously spoon the last drops of clear, yellow butter oil into the container, so that hardly any is wasted.

Discard the white stuff.

5. Place a lid on the glass and keep it in the fridge; it keeps a long time.


Clarified butter is often called ghee in the GAPS terminology. But as ghee is not quite the same as clarified butter, I chose Clarified butter. Ghee is often used in Indian cooking, and is made in various ways; sometimes it goes though more processes than just clarifying.

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