Homemade Grass-Fed Ghee

by | Nov 29, 2019 | Condiments

Let’s be honest buying grass-fed ghee, aka, clarified butter, can be very expensive. This is a must-make recipe that will save you lots of money and you know exactly what the ingredients are. This recipe makes 2 cups of ghee so feel free to double it if you want more and it is very easy to make. As long as you keep it in an airtight container the ghee will maintain for 1-2 months.

Ghee has a similar nutrient profile as butter since it is made from butter. The main difference is that in the process of ghee making the milk solids are burned off and no lactose/casein is present, so it usually can be easily consumed by those that are lactose intolerant or sensitive to dairy. Taste-wise Ghee is nuttier than butter. Did you know Ghee has a high smoke point of 485°F. Basically, this means you can utilize various different cooking methods without harming the precious fats in the oil.

In the ayurvedic tradition, ghee is known for its anti-inflammatory benefits and is widely used in many dishes. The nutritional benefits of Ghee consist of conjugated linoleic acid (CLA), which is known to combat cancer, and butyric acid, a short-chain fatty acid (SCFAs), which serves as the main source of energy for your intestinal cells, so critical for maintaining gut health. Ghee also serves as a good source of fat-soluble vitamins A, D, E, K, which are essential for many bodily functions. Now off to the cooking process.

Kerry Gold Butter for Ghee

After the butter starts to boil foam will form and that a good thing. In the first phase, the foam will form and disappear on its own. During this phase make sure to stir gently and intermittently. The second phase consists of lowering the heat to medium or medium-low so ghee is simmering. You do not want to mix or stir much here because you want the milk solids to start settling on the bottom.

Making Grass Fed Ghee

Pour the ghee into a cup from which you can easily transfer to a jar. The foam on top will dissipate in a few seconds. If you are panicking that you messed up then worry not. You have perfect ghee. 

Ghee after removing from the stove

This is how the butter looks after the foam settles. Now you can pour it into a heat-stable container, preferably a glass container. This will take a couple of hours (2-4 hrs) to solidify. I hope you enjoy the recipe! Remember, Ghee is dairy-free and you get all the healthful benefits of butter without sacrificing taste. 

Clarified Ghee Homemade
Enjoy the recipe!
Grass Fed Ghee "Clarified Butter"

Homemade Grass-Fed Ghee

Fragrant and delicious homemade ghee
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Condiments
Cuisine: Indian
Keyword: dairy free, gluten free, keto, paleo
Servings: 32
Calories: 120kcal

Ingredients

  • 4 sticks kerry gold butter, salted
  • 1 tightly sealed jar

Instructions

  • Chop butter into pieces place in a pot
  • Bring the butter to a boil on medium high heat and stir occasionally for about 1 minute
  • Butter will form foam and as it boils it will disappear
  • Continue to boil and the butter will form foam the second time and turn the heat down to medium and simmer boil for 7-8 minutes. Keep an eye on the ghee don't let it burn. If the heat seems really high then lower it where it is lightly bubbling.
  • Continue simmering until the foam disappears there is clearer liquid and the color changes to warmer golden. About 12 minutes
  • At this point turn the heat off. Use a strainer with a cheese cloth and pour the ghee into a tightly sealed jar
  • The ghee will take couple of hours to settle and solidify
  • Enjoy with your favorite foods.

Notes

Using a light color pot will help to monitor the color changes during the second phase of foaming.
Nutrition Facts
Homemade Grass-Fed Ghee
Amount Per Serving (32 g)
Calories 120 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 35mg12%
Sodium 100mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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About Me

Sometimes I tweak traditional recipes and sometimes I get bit by the creative bug and whip up new and unique ones. I’ve had the opportunity to try a variety of cultural dishes from the quarters of France to the mountains of Iceland, to the islands of Greece to the food trucks of New York City. They’re all full of flavor and I like to create healthier versions of these dishes while keeping the flavor intact. They’re healthier, so you can eat them all of the time! Enjoy these quick, easy (for the most part :-)) and oh so delicious recipes!

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