Ghee is so buttery with a nutty flavor! It is so easy to make, you’ll wonder why you didn’t make it sooner!
Ghee is often called clarified butter but there is a difference between the two. Clarified butter is butter that has been slowly cooked into three layers. The top layer is the water, the bottom layer is the milk solids, and the middle layer is the butterfat which is the clarified butter.
Ghee is also made by slowly cooking it on low until the milk solids (casein and lactose) and water are cooked out. The difference is ghee is cooked a little longer until it starts to brown or caramelize, giving it a nutty flavor. Clarified butter does not remove all the milk solids making ghee a much better choice.
When buying butter make sure it is unsalted from grass-fed cows. Don’t buy salted butter otherwise it will make it way too salty! I like to buy Kerrygold unsalted butter from Natural Grocers (it’s the cheapest), you can also buy the butter or the cheesecloth online from Amazon.
To keep from burning the milk solids from the direct heat, it is best to cook it in the oven instead of the stovetop. Bake it uncovered in a Dutch oven, this allows all the water to evaporate, baking it until the milk solids are well toasted gives it its signature nutty flavor.
Once the ghee has started to brown it is time to strain it using a triple layer of cheesecloth in the fine-mesh sieve, this removes the milk solids making it pure butterfat. Now that the milk solids have been removed, it no longer contains dairy making it paleo-friendly.
Once it is done cooking and cooled (about 15 minutes), strain it through a fine-mesh sieve (strainer) with cheesecloth. This keeps the milk solids from slipping through which would affect the ghee’s flavor and shelf life. Making ghee at home is easy and very economical compared to buying it.
It also has a high smoke point, higher than coconut oil, lard, or olive oil. Making this a good option for high-temperature cooking. It is also shelf-stable, meaning there is no reason to refrigerate. Ghee will last for months, it is best to store it away from heat and direct sunlight.
There are many benefits to ghee:
- Aids in digestion
- Suitable for those with Casein and Lactose sensitivities
- Aids in reducing inflammation
- Repairs the gut lining (leaky gut)
- Produces digestive enzymes which help break down food
- Provides antioxidants
- Has a high smoke point
- Adds that nice buttery flavor to food
Although it is simple to make, it generally takes a whole day between the cooking and cooling. Be patient that liquid gold is so worth it! Once it is cooled you will have your own beautiful home made ghee ready to use!
TIP: Ghee can be stored at room temperature for up to three months or refrigerated up to one year. It can also be frozen for up to one year.
- 1 pound unsalted grass-fed butter
- Dutch oven
- Fine-mesh strainer
- Large bowl
- Glass jar
- Heat oven to 250° F
- Add butter to Dutch oven and place in oven on middle rack. Bake uncovered until all water evaporates and milk solids are golden brown, 2.5-3 hours.
- Cool about fifteen minutes, then strain it through three layers of cheesecloth into large bowl.
- Discard cheesecloth and remains then pour the ghee into one or two smaller glass jars and cool until it solidifies.
- Ghee can be stored at room temperature for up to three months or refrigerated up to one year. It can also be frozen for up to one year.
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