Ghee Recipe
Ghee is butter that’s had the milk solids removed through cooking, which means it’s pure butter fat.
Ghee is lactose and casein free, which means it doesn't contain the sugar or protein from dairy.
This makes it much easier to digest than regular dairy products and it’s less likely to cause or contribute to some typical dairy intolerances, such as bloating, gas, diarrhoea, skin issues, allergy flare-ups, inflammation, joint pain, immune dysfunction and gut troubles.
For this reason, I recommend people with dairy intolerances start with ghee if they’re reintroducing dairy into their diet., and ghee is also my preferred dairy source to start babies on (at 6-9 months).
Plus, ghee is one of the best oils/fats to cook with at very high temperatures because it has a high smoke point; the temperature at which oil starts to smoke and decompose. Ghee has a high smoke point of 250℃, whereas butter is only 175℃.
The burnt buttery caramel taste of ghee makes it the perfect oil/fat to use in baking - I use it a couple of times a week for high temperature cooking or added to bliss balls, cakes or even a bulletproof coffee.
Makes about 2½ cups
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
750 grams of organic, unsalted butter
Method
Slice the butter into cubes and place in a saucepan/dutch oven on low-medium heat
Melt the butter and bring to a simmer
After 5-10 minutes, foam will form on top. Use a spoon to skim off the foam on top and on the side of your pan. You can repeat this a couple of times
4. Continue cooking the ghee on low for another 20-25 minutes or until the middle layer is translucent and it turns a more golden colour. You should also start to see some milk solids at the bottom of the pan - they turn a dark brown and are often called the ‘dirt’
Turn off the heat and let it cool for a few minutes. The liquid is your ghee!
5. Using a nut milk bag, cheesecloth or coffee filter, strain the ghee into a glass container to be stored. It’ll look a golden honey colour (here) and will solidify in cooler temperatures or in the fridge.
Ghee lasts at room temperature for 3 months or in the fridge for up to a year.