Kefir ghee: how and why to make probiotic ghee

Ghee is typical of Indian cuisine. The version with kefir makes it even more nutritious and good for the well-being of our body

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Ghee is typical of Indian cuisine. The version with kefir makes it even more nutritious and good for the well-being of our body

Il ghee also called clarified butter it is a typical food of Indian cuisine. According to the traditional recipe, it is produced from cream left to ferment with a spoonful of yogurt, and it is from the latter that all the "good bacteria" present in ghee derive.

Clarified butter, therefore, is nothing more than butter deprived of its protein component, namely casein.

Il ghee with probiotic kefir in addition to promoting digestion, it has a sweet aroma just like that made according to the traditional recipe.

Kefir clarified butter: characteristics and benefits

Il kefir ghee it's good for your stomach, because promotes digestion, thanks to the good bacteria in yogurt. It has a low content of cholesterol, compared to the more classic butter, it is a source of good fats and is a recommended food for those who follow a regime ketogenic food, therefore high in protein and low in carbohydrates.

But that's not all, why It does not contain lactose, a feature that also makes it suitable for intolerant, it is rich in soluble vitamins such as A and E, and vitamin D; in addition, it contains linoleic acid, which is a powerful antioxidant, is anti-inflammatory and helps strengthen the immune system.

Another characteristic of clarified butter is the high percentage of short-chain fatty acids, so called because they are consumed and burned immediately, transformed into energy as well as carbohydrates.

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The easy recipe of probiotic kefir ghee 

Il kefir ghee it is produced with this particular drink rich in enzymes, and obtained from the fermentation of milk. Kefir has several benefits, such as:

  • Promotes intestinal transit and rebalances the microbiota
  • Helps strengthen the immune system 
  • It can also be consumed by those who are lactose intolerant

(To learn about all the other benefits of kefir, read our in-depth study Kefir: benefits and how to prepare milk kefir and the vegan water-based variant.)

prepare kefir ghee at home you will need a mixer or a blender; you can keep it both in the refrigerator and at room temperature away from heat sources.


  • 1 liter of full cream (preferably pasteurized), 
  • 1/4 cup plain yogurt 
  •  1/4 cup unsweetened kefir


  • Pour the cream into a bowl and heat it for a few minutes.
  • Now add the kefir and mix well.
  • Cover the bowl and store it in a warm, dark place (even in a preheated oven if the room temperature is very cold).
  • Let it brew for about 24-48 hours until the mixture thickens, just like yogurt.
  • At this point, pour 2-3 cups of the fermented cream into the blender and blend until smooth.
  • When you start to see the butter separating, add 1 cup of ice water and continue to work with the mixer.
  • Now the butter will separate and float on the liquid, the latter also called buttermilk, which you will need to eliminate with a skimmer.
  • Now proceed by collecting all the butter in a heavy-bottomed pot and reheating it over medium heat.
  • The butter will melt and become foamy. 
  • At this point, you will see a light orange liquid and a layer of milk fat deposited on the bottom of the pan.
  • Turn off the heat and let it cool.
  • Filter the mixture to separate the milk fat and your probiotic kefir ghee is ready.

Could it be interesting for you:

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  • Kefir, discover the ancient origins, between history and legend, of the "drink of the prophet '

  • Water kefir: 50 questions and answers to the most frequent doubts

  • Clarified butter: the step-by-step recipe for self-producing ghee

  • Homemade yogurt; good, ecological and dietary

  • Oladyi, the recipe for the fluffy Russian pancakes prepared with Kefir

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