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’s almost effortless 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. No lactose/casein is present, so it usually can be easily consumed by 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 cooking methods without harming the oil’s precious fats.
Ghee is known for its anti-inflammatory benefits in the ayurvedic tradition and is widely used in many dishes. The nutritional benefits of Ghee consist of conjugated linoleic acid (CLA) and butyric acid (BA). CLA is known to combat cancer. BA is a short-chain fatty acid (SCFAs) that serves as the primary energy source for your intestinal cells, 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.
After the butter starts to boil, the 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.
Pour the ghee into a cup from which you can quickly 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.
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.
- 4 sticks kerry gold butter, salted
- 1 tightly sealed jar
- 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.
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