What is Ghee you ask? Why do I need it in my life? And where do you buy it? Or Can I save money by making it myself? We will answer all four questions here today and share our love of Ghee or Clarified Butter and why we love making it at home.
How to make Ghee:
Pour the butter into the cheesecloth covered bowl, stopping before getting to the milk fats on the bottom.
Reasons to Replace Butter with Ghee or Clarified Butter:
- Ghee or Clarified Butter is a way for those that are sensitive to milk to add butter to their diet. (It’s a good idea to check with your doctor if you have an intolerance to milk before trying it)
- The smoking point of butter is about 350 degrees F and the smoking point of Ghee is 450 degrees F so it is great for sautéing or frying foods.
- Whole 30 or Paleo Diets allow Ghee but do not allow butter in their diet plans. We have been very successful with our Whole30 diet so for more information on the Whole 30 Diet check out these books.
- The Whole30- The 30-day guide to health and Food Freedom
- The Whole30 Cookbook
- The Whole30 Fast and Easy Cookbook (NEW)
Other Tricks to flavor or Season Recipes
Click HERE to save this Ghee Recipe to Pinterest
How to save money by making Ghee
- 1 cup unsalted butter
- Heat the butter on medium-low heat in a small saucepan until it starts to bubble.
- As the whey comes to the top, skim off with a spoon (discard the whey)
- a. When the milk fats sink to the bottom, remove from heat for clarified butter b. For Ghee continue to cook until the milk fats turn a golden brown
- Cover a small or medium mixing bowl with cheesecloth
- Slowly and carefully pour butter into the bowl allowing the cheesecloth to strain out the milk fats. Stop pouring when you get to the milkfats and discard the milkfats.
- Pour into a covered container or a small mason jar and allow to cool
- Store at room temperature or in refrigerator
Here are so places to buy Ghee: