How to Make Ghee

One of the many things I am grateful for in this health adventure is our introduction to ghee, butter’s major upgrade. Ghee originates in the Indian subcontinent and has been traditionally used to promote wellness both as a food and through topical application.

 

It’s rich in fat-soluble vitamins A, D, and E; high in butyrate; and has lots of both short-chain and medium-chain fatty acids. Because the milk solids are boiled out of the butter, it only has trace amounts of lactose and casein, making it allergen-friendly. By boiling out these milk solids and water, you also end up with a rich product that has a higher smoke point and is safer to use for higher temperature cooking.

 

Once you’ve cooked with ghee, you wonder how you ever cooked with anything else. So smooth, versatile, and delicious! By using ghee, we have convinced our picky eater to eat a whole lot of non-preferred foods.

 

It’s a bit on the pricey side, but the good news is that it’s really easy to make. And it’s probably one of my favorite things to make as well. I find the whole process to be therapeutic.

 

The gold standard for ghee is butter made from the milk of grass fed cows, which will give you the most health benefits. You can look to your local organic farmers or find Kerrygold Pure Irish Butter in many popular grocery stores. If you can’t find grass fed better, organic is your next best bet!

 

Here’s a quick tutorial on how to make ghee.

 

You need:

 

  • Two pounds of organic butter or grass fed butter (you can use one pound, but we go through it crazy fast)

**Note-it’s recommended to use unsalted or you will end up with salty ghee! When we didn’t have any other option, we tried salted a couple of times, and it seemed that a lot of the salt boiled out with the milk solids, so it wasn’t too bad! Just be prepared for it to be foamier. 

  • sauce pan
  • wooden spoon
  • sieve
  • several layers of cheesecloth or nutmilk bag
  • 24 ounce mason jar

 

From start to finish, the boiling process takes about 20-25 minutes with two pounds of butter and about 15 minutes with one pound. The first couple of times you do it, you want to monitor very closely, so the butter doesn’t burn. Once you get the hang of it and know what to expect, it’s a bit easier to multitask.

 

Directions:

 

  1. Cut butter into cubes

 

Ghee cubes

 

  1. Heat on medium low, scraping bottom and sides of pan to avoid burning.

 

  1. As the butter is melting, you will notice that it starts to foam.

 

Ghee foam 1

 

  1. Continue scraping the bottom and sides of the pan. The butter will start to boil, and as it bubbles, the foam will begin to clear. Bubbles will become larger and clearer as well, and foam will eventually disappear completely.

 

 

  1. As the butter continues to boil, you’ll notice the foam beginning to appear once again. Very important to continue scraping the sides and bottom of the pan to avoid burning.

 

 

  1. When it looks like this, it’s ready to be taken off the stove.
New foarm 1.4
Foamiest!

 

  1. Let the foam settle for a minute, and then strain the butter through several layers of cheesecloth. I use a nut milk bag, so I just strain it through two layers of the nut milk bag twice- the first time in a glass measuring cup, and the second directly into a mason jar.

 

Ghee strain 1
First strain
Ghee strain 2
Second strain

 

 

 

This is what you’ll see left behind.

 

Ghee strain 3

 

 

  1. Put the lid of the mason jar on loosely until it forms into a solid.
Ghee liquid
Liquid ghee
Ghee solid
Finished product!

 

Isn’t it pretty?? You can leave it at room temperature in a cabinet for up to 3 months or in the refrigerator for up to a year. Enjoy 🙂

 

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