Butter is right up there with bacon on the list of foods that pretty much everyone loves. Am I right? Thought so. The only bummer is that butter contains milk proteins which means it’s off limits to anyone doing a Whole30 or trying to cut out dairy in general. If only you could have the flavor of butter but without the icky proteins…
It just so happens that ghee (basically clarified butter) can give you just what you desire. Unfortunately, 1) it can be hard to find in some stores and 2) it’s usually pretty expensive. Luckily, all you really need to make your own ghee is butter and patience.
The concept is simple: allow the butter to slowly heat so the water is forced out and the milk proteins solidify on the bottom of the pan. Strain it, and all you’re left with is delicious butterfat. It’s very stable at room temperature, has a higher smoke point than butter and is especially tasty when combined with coconut oil.
- 1 pound (500 grams) of grass-fed butter, salted or unsalted is your preference
- Place the butter into a large, heavy-bottomed skillet over low heat.
- Cook the butter on very low heat – resist the urge to crank up the flame. The butter will bubble and foam and make weird noises as the water is being vaporized. Do not remove the foam.
- After the butter foams up, it will likely dissipate a bit and then foam up again. The color of the butter-ghee will start to become golden, and crusty-looking milk solids will coagulate in the bottom of the skillet.
- The bubbles will start to dissipate and when the butter is golden in color, remove the skillet from the heat. Keep an eye on the pan because it can go from perfect to burned in a blink.
- Line a mesh strainer with cheesecloth and pour the butter through and into a glass jar (I like mason jars) allowing the milk proteins to be separated out.
- Allow to cool before covering. Ghee can be stored at room temperature or in the refrigerator.
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