Homemade Ghee Recipe
Dairy-free or lactose intolerant? This is for you! The whole purpose behind making ghee (for John and myself) is to remove the dairy solids that so many (including us) are intolerant to.
You will notice in the recipe that it calls for grass-fed butter. The reason behind this is that the diet of any animal you are harvesting anything from effects their fat stores (and their overall health, of course). Fat deposits in animals are only as good as the diet they have had over their lives, and if their diets consisted of poor or questionable food, the quality of the fat will be affected as well. Hence the reasoning behind grass-fed. Ensuring that cows have had a grass-fed only diet allows for more peace of mind in knowing you are truly choosing a healthy fat source.
Ghee is a great fat for cooking, perfect for high heat, and even can be subbed into baking recipes in place of butter! I’m sure you have noticed that pre-made ghee can be a tad pricey, which was the reasoning behind sharing this recipe with you. I have chosen to make my own for the last few years to save some money — we eat ghee on everything and it is a common component to my morning bulletproof coffee (recipe coming soon!). Cook Time will vary, depending on how much butter you are using and how big of a saucepan, so keep that in mind! The following is exactly how I make my own ghee. I hope you enjoy!
[lt_recipe name=”Homemade Ghee” total_time=”45M” print=”yes” image=”http://www.sydneydelucchi.com/wp-content/uploads/2018/03/Screen-Shot-2018-03-08-at-12.06.22-PM-300×296.png” ingredients=”2# Unsalted Grass-Fed Butter” ]Place butter into a medium saucepan over low heat, melt.;Once melted, the clear fat will separate from the milk solids. Continue to simmer.;You’ll see it start to bubble – tiny clear bubbles – This is the water cooking off.;Once those bubbles start getting smaller – tiny tiny bubbles – the surface of the butter will be foamy. At the bottom of your saucepan you will see the milk solids. Allow the ghee to continue to simmer allowing the milk solids to brown. Your goal is to get those milk solids to a deep golden brown (roughly 10 minutes after the butter starts bubbling).;Remove from heat and CAREFULLY (remember, it’s HOT!) pour through a tight mesh strainer or multiple layered cheese cloth. Store in a sealed glass jar – mason jars work great! Technically, since we removed all the dairy solids, you could keep your homemade ghee on the counter. But, just to be on the safe side you can keep it in the refrigerator.;Use in place of butter, put it in your Bulletproof Coffee, use in place of cooking oil, & more![/lt_recipe]
I make a huge mess every time I pour my ghee into it’s mason jar, so be very careful and maybe put paper towels on the counter. I have tried every ‘easy pour’ container I can find and I still make a mess. Good news is, warm water and dawn dish soap cleans it up every time! 😉
Stay tuned for the Bulletproof Coffee pod recipe coming soon!
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