HOW TO MAKE GHEE
HOW TO MAKE GHEE
FOOD AS MEDICINE:
Ghee is clarified butter and is able to tolerate higher heat treatments because it has the milk solids removed. While it is historically used in Indian cooking, it can be used in any recipe in place of butter or cooking oil and is often better tolerated by those who are sensitive to dairy. Making ghee with grassfed butter ensures that it will be high in anti-inflammatory, anti-tumorigenic and heart disease preventing CLAs. Ghee also contains butyric acid, which nourishes the cells that line the intestines.
1 pound grassfed butter
Cheesecloth, nut milk bag or fine strainer
Place the butter in a medium-sized saucepan and allow it to melt slowly over high heat.
The butter will come to a simmer and the milk solids will begin to create a foam at the top.
Continue to cook about 10-15 minutes. The foam will appear to settle and you will see bubbling.
Keep cooking. The ghee will foam a second time.
Watch for the milk solids to sink to the bottom and begin to brown. You will be left with a clear layer of golden ghee. At this point, turn off the heat.
Skim any foam from the top, then pour through a cheesecloth or fine strainer to remove all of the solids. Pour into mason jars and allow to cool before securing the lid. Your final product should be a solid at room temperature and can be stored in the cabinet or countertop. Try your ghee in our Chicken Tikka Masala Recipe!
Note: Alternatively, this entire process can be done in the crockpot over about 3 hours on low. Leave the lid cracked open so that no moisture gets into your ghee.
Makes about one 16 oz jar
Nutrition facts serving per teaspoon: 45 Calories, 5g Fat, 0g Carbohydrates, 0g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!
Read our blog post on how to choose the right fat for cooking!