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    Eat Fresh Glow » Recipes » Sauces and Dressings

    Homemade Ghee

    Published: Apr 20, 2021 · Modified: Feb 8, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    Ghee is clarified butter, which is butter with the water and milk solids removed, leaving you with pure butter oil. Homemade ghee is perfect for those who are sensitive to dairy but don’t want to miss out on all that buttery goodness.

    Ghee in solid form in a mason jar with a small knife

    Ghee originated in India and has a long history in Indian cuisine and Ayurvedic medicine. It became popular because the simple process of slowly clarifying the butter for a long period of time allowed it to become shelf stable and last much longer than butter. With the lactose and caseins removed, this rich and nutty liquid gold has a high smoke point for cooking or frying and is easy to digest.

    How To Use Ghee

    • As a healthy cooking oil for high-heat cooking like roasting, broiling, sautéing or frying
    • Baking your favorite treats
    • As a spread on your gluten-free baked goods
    • Melted into your steamed vegetables
    • Blended into your smoothies
    • Anywhere you may use butter
    Is ghee completely lactose free?

    Ghee is mostly lactose free and is recognized as a Paleo food for many. However, if you have a strong sensitivity to dairy, you may feel some lactose-effects from ghee as trace amounts of casein and lactose can remain in the ghee.

    What You'll Need

    • Grass-fed organic unsalted butter: is a good source of vitamin E, vitamin A and vitamin K. It is also rich in antioxidants, has anti-inflammatory properties, and contains high amounts of conjugated linoleic acid (CLA) which may help with weight loss. 
    • Medium sized saucepan
    • Spoon or small sieve
    • Cheesecloth, nut milk bag, coffee filter or thin clean towel
    • Large mason jar or glass jar with a tight fitting lid
    Grass-fed unsalted butter cubed in a pan

    How To Make Homemade Ghee From Grass-fed Unsalted Butter

    Heat: Heat a saucepan over medium-low heat and add your grass-fed butter. If you cut up your butter first it will melt faster.

    Stir: Stir slightly just to assist in melting, then stop stirring. Once melted, the butter will bubble and make crackling sounds as it simmers and the whey will begin to separate and rise to the surface, 5 minutes.

    Melted butter in saucepan with milk solids separated

    Skim: Using a spoon or a small sieve, gently skim the whey off of the surface as the butter continues to simmer, until the liquid is golden and clear. The heavier milk solids will sink to the bottom and fewer air bubbles will hit the surface. Almost there!

    Remove from heat: When the milk protein bits on the bottom begin to brown they will release a rich, nutty, caramelized flavor to the ghee. At this point you are done, about 20-25 minutes. Remove the pan from the heat.

    Strain: Allow the ghee to cool slightly then strain through a cheesecloth, nut milk bag, coffee filter or thin clean towel. Store in a glass jar with a tight fitting lid.

    Ghee strained through a nutmilk bag

    Store: Ghee will keep in a glass jar with a tight fitting lid.

    Homemade ghee in a mason jar on a blue cloth

    Recipe

    homemade ghee in mason jar on a blue cloth.

    Homemade Ghee

    5 from 1 vote
    Author at www.eatfreshglow.com: Jacqui Wilson
    Ghee is clarified butter, which is butter with the water and milk solids removed, leaving you with pure butter oil. It’s perfect for those who are sensitive to dairy but don’t want to miss out on all that buttery goodness.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Servings: 32 servings
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    Equipment

    • 1 large saucepan
    • 1 cheese cloth or nutmilk bag for straining

    Ingredients

    • 500 grams grass-fed organic unsalted butter (1 pound), cubed
    • ¼ teaspoon sea salt, (optional)

    Instructions

    • Heat a saucepan over medium-low heat and add your cubed butter. 
    • Melt the butter and allow to simmer. As it begins to bubble and crackle, foam will rise to the surface, 5 minutes. Use a spoon or small sieve to skim the foam.
    • Continue to simmer and skim the foam for another 20-25 minutes. The liquid will become clear and fragrant with browned bits of milk solids on the bottom.
    • Remove the pan from the heat and allow the ghee to cool for a several minutes. 
    • Strain the ghee through a cheesecloth, nut milk bag, coffee filter or thin clean towel into a clean, dry, glass mason jar or storage container. 

    Notes

    Store at room temperature for up to 3 months. Make sure to keep moisture out of the jar as moisture can cause it to spoil early.Alternatively,  store in the refrigerator for up to 1 year.

    Nutrition

    Serving: 1tablespoon | Calories: 112kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 2mg | Potassium: 4mg | Sugar: 0.01g | Calcium: 4mg | Iron: 0.003mg
    Course: sauce
    Cuisine: Indian
    Diet: Vegetarian

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    WELCOME !

    Hi, I'm Jacqui! I'm a holistic nutritionist and love to make healthy eating as easy as possible. You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

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