Reprinted from The Blood Type Diet Website (

Buttery spread


My version of ghee that spreads easily.

  • butter
  • light olive oil
How to make it:
  1. Start with Father TiresiasªAdamoªs instructions for making ghee.
  2. You can find them at this link, or put the word ghee in the search engine at the bottom of his column.
  3. Strain the ghee into a container with a cover.
  4. I have a porcelain covered metal bowl with a plastic lid; Iªm sure Tupperware or Glad Ware would also work.
  5. strain with a metal strainer.
  6. A coffee filter or cheese cloth might even be better. Straining removes the blackened salt and milk solids. Stir in 1/4 cup light olive oil for every stick of butter you used for the ghee.
  7. If you used 1 lb of butter you would use 1 cup of light olive oil. I use 3 sticks of butter, so I use 3/4 cup of light olive oil. Light olive oil does not distract from the buttery flavor of the ghee. Extra virgin olive oil has a strong flavor that over powers the butter.
  8. Refrigerate the buttery spread and use it exactly as you would soft spread margarine.