Last updated on March 29th, 2023 at 02:48 pm
In our household, we do not fear fat. Ghee is one of my favorite healthy fats to use for cooking. It is simply butterfat in its truest sense. Ghee is a traditional food in many cultures that raise cattle for milk. I will teach you how to make ghee with butter with this super simple ghee recipe.
Ghee is one of the few healthy fats that can withstand high temperatures without smoking or oxidizing. I love the buttery and nutty flavor. You can use it to saute, roast, pan-fry, or bake. The cool thing about ghee is that many people who are lactose intolerant can use ghee because it is simply butterfat without the milk solids.
The best is to use organic, pasture-raised butter, which contains many nutrients, higher omega-3 fatty acids, and conjugated linoleic acid.
How to make ghee?
Ghee seems complicated and intimidating, but it is easy to make. The preparation is simple but slow – just like traditional methods intended. All you need to do for this ghee recipe is to place butter in a pan over low heat and slowly let it simmer until the milk solids separate from the golden butterfat and the water content evaporates (about 40 minutes). Strain out the milk solids, and that is it. Now you have a beautiful golden oil rich in vitamin A.
Ghee is about 60% saturated fat. It is extremely rich in conjugated linoleic fatty acid, which has shown to be helpful in cancer prevention and type II diabetes mitigation. This fat is very versatile and quite underrated if you ask me.
How simple is making ghee at home? Not to mention delicious! I keep mine in a mason jar in the fridge. But since removing the milk solids, keeping the ghee at room temperature in the pantry is also safe.
If you don’t have time for this ghee recipe, you can always buy already-made ghee – make sure it comes from grass-fed butter from happy and healthy animals.
How to Make Ghee at Home
- 1 lb pastured (grass-fed) butter, unsalted
- Melt the butter in a medium saucepan over low heat. Continue to cook the butter for 30-45 minutes or until it has separated (it will look like a thick white film on top). You will also see the light brown milk solids that have sunken to the bottom. The butter will bubble a bit while it cooks.
- Place a cheesecloth in a sieve over a medium-sized bowl. Pour the melted butter through the cheesecloth and sieve, and discard the milk solids.
- Store the ghee in a glass jar at room temperature or the refrigerator for a long time.
Disclaimer: This post is not intended to provide medical advice, diagnosis, or treatment and is for educational purposes only.
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