A simple, healthy, and almost eternal recipe, perfect for flavor lovers

If there’s one fat that has conquered both the temples of Ayurveda and modern chefs' kitchens, it's definitely ghee. Also known as clarified butter, this liquid gold not only enhances the flavor of your dishes but also brings benefits like lowering cholesterol, staying shelf-stable for months without refrigeration, and — believe it or not — it actually improves with age, like fine wine or timeless memes.

The best part? With a Thermomix (TM31, TM5, or any other model that doesn't require rocket science), it's incredibly easy to make. In less than an hour, the machine does all the work, and you get perfect ghee, stress-free. It’s like an Indian grandmother’s secret recipe combined with German engineering.

Let’s get started because this golden fat won’t clarify itself!

Ingredients for Making Ghee with Thermomix

• 500 g unsalted butter (don’t even think about using salted butter!)

• A glass jar or a ceramic container with a lid

• Aluminum foil (yes, like for a sandwich)

• A fine strainer or cheesecloth

Step-by-Step: How to Make Ghee with Thermomix

1. Melt, but gently

Cut the butter into pieces and place it into the Thermomix bowl. Set the machine to 5 seconds at speed 4 without using reverse mode (Linkslauf), as there’s nothing to chop, just gently warm it up.

2. Heat it up slowly

Now, let’s start with the first heating phase: 30 minutes at 100°C, speed 2, without the measuring cup. The goal is to allow the water to evaporate, so the butter can clarify.

3. The Varoma Moment, or how to turn butter into gold

After 30 minutes, it's time for the magic: another 30 minutes at Varoma temperature, still at speed 2, and no measuring cup. This is where the real alchemy happens — the water evaporates, and you're left with golden, clarified butter.

Tip: If you’re using the TM5, start with 30 minutes at 120°C, then switch to 100°C for the next 30 minutes, always at speed 2 and without the measuring cup. The key is to let the steam escape.

4. Strain and transfer to a jar

Let the ghee rest for a few minutes. You’ll notice a white foam on the surface, which you can easily skim off with a spoon. Beneath, there will be a white residue at the bottom — don't mix this in with the ghee! Strain the clear ghee through a fine strainer or cheesecloth directly into your jar.

Don’t use the bottom residue — it’s like coffee grounds, we don’t need that in our ghee.

Why Ghee is the Must-Have Ingredient 

Why all the fuss about ghee?

In addition to having a high smoke point, ghee is perfect for frying, sautéing, spreading on toast, or simply enjoying by the spoonful (no judgment here). And since it’s been stripped of milk solids, it’s lactose-free, making it great for those with intolerances or anyone following an Ayurvedic diet.

Plus, you’ll use much less ghee than other oils or butters. It’s more flavorful, and a little goes a long way. That’s always a win when it comes to health and sustainability.

How to store your ghee (and prevent mold)

Here’s the tricky part: the Thermomix must be spotlessly clean, especially under the blades. Any water or dirt residue can cause mold to form in your ghee — and that’s a waste of your liquid gold. Once strained, wrap the jar in aluminum foil and store it in a cool, dark place. Don’t refrigerate it! Ghee prefers to live outside, like a true adventurer.

And yes, the older the ghee, the better it gets. The flavor deepens and becomes richer. If you have patience, you’ll be rewarded.

No Thermomix? No Problem!

Even without a Thermomix, you can still make homemade ghee: just melt the butter over low heat in a thick-bottomed pot for about 30–40 minutes, regularly skimming off the white foam. Then strain the liquid. It takes a bit more time, but the result is just as delicious.

Conclusion: Making Ghee is Easy — and Totally Worth It

If you’re looking for a fat that’s not only delicious but also healthy, versatile, and extremely durable, then ghee is your new kitchen ally. And with the Thermomix, it doesn’t get easier than this.

Once made, you’ll have months of joy ahead — on toast, in curries, for sautéing vegetables, or even straight off the spoon (we won’t judge).