Thursday, 15 May 2014

Homemade Ghee

I find making my own ghee incredibly relaxing! It is so easy to do too. If you are avoiding dairy like I am, it gives you that great melted butter feeling with a wonderfully nutty taste. It's great for frying, spreading and roasting.
Ghee is also known as 'clarified butter,' the process of turning butter into ghee removes the milk solids and lactose, which many find they are intolerant to, and leaves behind the good, pure butter fat.
I use it in curries, falafels, spread on my paleo toast, melted on cauliflower rice and spread on flatbreads.

Just follow these steps to happy, buttery digestion!

Homemade Ghee

Cook time: 30 mins
Total time: 30 mins

1 stick of good, grassfed butter (Get Kerrygold if you can!)
Sterile jars for storing.


Gently melt the stick of butter in a good saucepan on a medium heat. Once it has completely melted bring the heat up to a simmer. Keep an eye and an ear on it, you'll be looking for the milk separating from the fat. It will float to the surface and is a white, bubbly substance. I skim this off the surface as the mixture is simmering away.

Once all the milk solids have been collected and discarded, you should be left with a pot of lovely, golden butter fat. Leave to simmer ever so gently until it starts to turn a little darker on the bottom of the pan. Remove the pan from the heat when this starts to happen – you don't want it to catch and burn your ghee!
Allow to cool before straining into a clean jar.

Homemade ghee! It can be stored in or out of the fridge and will last months!  

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