Ghee, also known as clarified butter, is butter with the milk proteins removed, making it a great dairy free option. The casein and proteins from the butter have been removed making it much easier to digest and super beneficial for your body. The great thing is that you can use ghee just like you use butter!
Ghee has a high smoke point so its great for cooking. Ghee is also known as liquid gold and is high in vitamin K. It does not need to be refrigerated but I keep mine in a glass jar in the fridge.
HOW TO MAKE IT:
NEED: Your choice of unsalted grass fed butter, Kerry Gold is my choice, a pot,stove, wire strainer and a glass storage jar.
Take about 1-2 lbs. of your butter and cut up into cubes or smaller rectangles to make it easier for melting. Turn your stove onto medium heat and melt the butter to a liquid. Reduce the heat to bring the butter to a simmer. You will heat for about 10 minutes or so. Your butter will start to foam at the top then it will bubble again then foam again. I wait until it continues to foam 2-3 times and you clearly see a layer of foam sitting at the top of your melted butter. After about 15 minutes it’s done. The color should be a bright gold and you may see reddish color milk solids at the bottom of the pot.
Strain through a mesh strainer to remove all of the milk proteins (foam). You may need to do this a few times. Store in refrigerator for longer lasting ghee.
You can use to fry, bake, cook or butter muffins and bread etc..
Congrats! You just made the wonderful and flavorful GHEE!