My family has had some dairy sensitivities so we have eliminated diary from our diets for quite awhile now. Since we are doing the GAPS intro diet I am hoping to heal some of the dairy sensitivities, but until then we have had to do without. The biggest thing I miss about dairy is butter. I love butter…..I love butter on everything….butter makes everything better! For those of you who can tolerate dairy please eat some extra butter on my behalf tonight please!
Anyway, since starting GAPS I have learned more about Ghee. I had heard about it in the past, but figured it was still something I couldn’t tolerate. This past weekend I made my first batch of Ghee. Not only was it super easy to do, but it was so tasty! My daughters are ecstatic to have “butter” again. So far it seems like we are all tolerating it well! Woohoo!
Some of you may be wondering what in the world Ghee is. It is butter that has been clarified, which is why some refer to it as clarified butter. It is great to cook with, serve on food, or use for just about anything you would normally use butter for. You don’t have to refrigerate Ghee and because the milk proteins are removed in the clarifying process most people who are lactose intolerant can tolerate it just fine!
Making it is super easy and can be done at home with just butter, a saucepan, cheesecloth, and a jar to store it in. Simple.
Step One: Take your butter and put it in a saucepan on your stove top. I use organic grassfed butter when I make mine. Keep in mind that the more butter you do at once the longer the process takes.
Step Two: Melt the butter on medium heat and let simmer.
Step Three: As it simmers foam will appear on the top. Use a spoon to scoop as much foam off the top as you can.
Step Four: Let it continue to simmer until it looks clear and you can see the bottom of the pan (Note: it will still be yellow, but it will be a clear yellow instead of a milky yellow). On the bottom of the pan you should see small white “chunks” (this is the milk protein). When this happens your Ghee is done. If you are only using a pound of butter this will happen in about 10 minutes, however, if you’re using more butter then plan on more time.
Step Five: I put a funnel over my canning jar (if you have one available) and then line a small strainer with cheesecloth (you can just use the cheesecloth if that’s what you have available). I put the strainer lined with cheesecloth over the funnel and then pour the finished Ghee into the canning jar.
Step Six: Dispose of the cheese cloth with the milk proteins, put a lid on the jar with the Ghee, and enjoy!
I keep my Ghee in the refrigerator, but everywhere I’ve read says you can keep it on your counter or in your pantry for months. I hope you enjoy your homemade Ghee as much as I have!