A practical, money-saving, and a little bit “old-school kitchen witchery” way to make Homemade Ghee with Goat’s Butter

Rachel @ Attitude Wellbeing
23 hours ago
4 min read

This way to make Ghee is Easy, Cheaper, and Gentler on Digestion.

I love cooking with ghee, but let’s be honest… it’s expensive to buy. Especially if you use it regularly for roasting, frying, or adding richness to meals.

I also try to avoid dairy where possible, but I’ve found that goat’s butter is often a much gentler alternative. Even better, making ghee from goat’s butter is surprisingly easy and can work out much cheaper than buying pre-made ghee.

And the best part? It feels like you’re making something really nourishing and traditional in your own kitchen.

Why Goat’s Milk is Different (and Often Easier to Digest)

Many people assume goat’s milk is basically the same as cow’s milk… but it’s actually quite different.

Goat’s milk contains different proteins and fat structures, which can make it easier for some people to digest. One of the key reasons is that the fat globules in goat’s milk are naturally smaller, meaning the body often has to work less to break them down.

Goat’s milk is also naturally rich in Calcium (important for bone health), Potassium (supports heart and muscle function), Vitamin A (important for skin, immunity and eye health), Healthy fats (important for energy and hormone support)

Some people who struggle with cow’s milk find that goat’s milk feels “lighter” and less inflammatory, although this depends on the individual.

It’s important to mention that goat’s milk is still dairy, so it isn’t suitable for those with a true dairy allergy, but many people who feel intolerant to cow’s dairy find goat’s products much more manageable.

Why Use Goat’s Butter Instead of Cow’s Butter?

Goat’s butter is often a fantastic alternative for people who love the richness of butter, but don’t always love how their body reacts afterwards. It tends to have:

A gentler protein profile

Goat dairy has slightly different casein proteins than cow dairy. Many people find goat butter causes less bloating or heaviness.

A richer, slightly tangy flavour

Goat butter has a beautiful depth to it. When it becomes ghee, it develops an almost nutty, caramel aroma.

Great nutrient content

Like goat’s milk, goat’s butter contains fat-soluble vitamins such as A, D and K, which are essential for immune support, bone health and hormone balance.

Why Ghee is Worth Using (Especially for Cooking)

Ghee is basically clarified butter — meaning the milk solids and water are removed, leaving behind the pure golden butter fat.

This makes it brilliant for a few reasons:

Ghee is easier to digest

Because the milk solids (including lactose and casein) are mostly removed, ghee is often tolerated better than regular butter.

This is one reason ghee is heavily used in Ayurvedic nutrition, where it’s considered supportive for digestion and gut health.

High smoke point

Ghee has a much higher smoke point than normal butter, which means it doesn’t burn as easily.

That makes it perfect for frying, roasting vegetables, cooking meats, scrambled eggs, sautéing onions, garlic and spices

Butter can burn quickly, but ghee stays stable and golden.

It stores well

Ghee can last a long time in a jar, and because it doesn’t contain the milk solids, it’s less likely to spoil quickly compared to butter.

It adds incredible flavour

Ghee adds richness without being heavy. It gives food a warmth and depth that oils can’t quite match.

How to Make Goat’s Butter Ghee (The Easy Way)

I make goat’s butter ghee at home because it saves money, it’s simple, and it means I know exactly what’s in it.

Equipment needed to make Goat’s Butter Ghee:

· 454g glass jar

· Jam making funnel (metal with wide neck)

· Kitchen roll

· Goat’s butter

· Oven

It really is this easy!

Method:

Set the oven to 100°C, make sure you have enough room to get the jar with the funnel on the shelf. Low and slow is the safest way to do this.

⚠️ DO NOT GO HOTTER — THE GLASS MAY SHATTER!

Use a clean/sterilised jar, I use one straight from the dishwasher. Cleanliness matters because you want your ghee to store well and stay fresh.

Place the funnel on top of the jar

Place a piece of kitchen roll in the funnel, this acts as your filter.

Put butter block onto the kitchen roll

Put your butter into the oven, it doesn’t need to be fully preheated.

In fact, the jar will appreciate going into a cold oven so it doesn’t warm up too quickly.

Leave it for around an hour

The butter will melt into Butter fat (this is the ghee) and Milk solids (opaque white liquid)

The butter fat will end up dripping through the kitchen roll into the jar, and the milk solids will stay on top of the kitchen roll.

And that’s it!

What You’re Left With

Once it’s finished, you’ll have a jar of beautiful golden goat’s ghee that you can use for cooking, baking, or even adding to meals for extra nourishment.

The ghee should look clear and golden (almost like liquid sunshine).

Let it cool before moving it, and once it’s cooled, you can pop a lid on and store it.

How to Use Goat Ghee

Goat ghee is amazing for roasting potatoes and root veg, cooking eggs, frying onions, garlic and spices, adding richness to soups and stews, drizzling over cooked vegetables, using as a butter replacement in cooking, It adds a gorgeous flavour and makes meals feel more satisfying.