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