Registered Dietitian

Certified GAPS Practitioner

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Making ghee is easy and fun! No need to be intimidated. Although I have to admit, I let my fear of failure keep me from trying it far too long. What is ghee exactly, you ask? It's nothing more than clarified butter or pure milkfat as the solids and water have been removed. Ghee has a delicious nutty flavor and a beautiful golden, caramel color. It is a nice alternative to cooking with butter as it has a much higher smoke point and is much less likely to burn. Dr. Natasha Campbell-McBride, author of GAPS TM Gut and Psychology Syndrome, says that ghee, along with butter provides important fatty acids and other valuable nutrients and should not be omitted from the diet unless there is a true allergy to dairy. Since the milk solids are removed, ghee does not contain casein or lactose which typically causes reactions for those who have a problem with dairy. Therefore, ghee is very well tolerated by most people.

 

What you will need:

 

1.5 lbs unsalted, organic, grass-fed butter         

1 small, fine mesh strainer

1.5 qt stainless steel saucepan                               

1 quart sized mason jar                                          

1 butter knife

 unbleached cheesecloth

 

 

 

~ Cut the butter into cubes and place in a stainless steel pot.

~ Turn on medium-high heat and let the butter melt. Do not stir.

~ Once the butter melts, it will begin to pop or make a cracking sound. At this point, turn to  low heat and let bubble gently. If it begins to boil, remove from the heat until it settles.

~Continue simmering the butter on low heat for about 15 minutes until it becomes a       beautiful caramel color and smells of toffee.

~Remove from heat.

~Strain into a glass jar using a stainless steel strainer and cheesecloth. 

~Let cool.

~Store with the lid on, either on the counter or in the refrigerator. 

~Enjoy!

 

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