Homemade Ghee

Homemade Ghee

Most people with a dairy intolerance will have no problem with ghee since the problematic proteins (whey and casein) are removed in the process of making it. Use the highest quality butter you can find for great tasting results! Ghee can be used in favor of almost any cooking oil, since it has a super high burning point - it gives you that delicious butter flavor without the discomforts of consuming dairy.


Ghee is a good source of Vitamin A and E which are both powerful antioxidants as well as K2 which helps calcium absorption in the bones. Because ghee has the milk proteins removed it is generally safe for those with a milk protein intolerance.

Sources: Organic Facts, Dr. Axe, Natural News    

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Makes 2 Cups

Cook time: 30 minutes

Gluten-free, dairy-free, egg-free, nut-free, soy-free, and no processed sugar.

Ingredients:

1 pound organic, unsalted, 100% grass-fed butter

Method:

1. Place butter in a heavy-bottomed pan and melt over medium-low heat.

2. You will notice a white foam begin to form on the surface. This is the whey and can be scraped off with a spoon and thrown away. Allow butter to continue to just barely simmer and continue to scrape off whey 3-4 more times as it rises to the surface.

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3. You will also notice white parts sinking to the bottom. This is the milk fat and it will become brown as you continue to cook.

4. Once the butter is completely clear and the milk fat has browned you can remove it from the heat.

5. Allow the ghee to cool slightly then strain over cheesecloth into a glass container with tight fitting lid.

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6. Store at room temperature.

 

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