Name: Make Ghee at Home
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: Organic (Grass-Fed) Un-Salted Butter: at least ½ lb; Medium Pot; Glass Measuring Cup; Fine Mesh Strainer; Bowl, Spoon

Ingredients

at least ½ lb Organic (Grass-Fed) Un-Salted Butter

Medium Pot

Glass Measuring Cup

Fine Mesh Strainer

Bowl, Spoon

Directions

Ghee is a wonderful fat for cooking since it has a high smoke point. To make at home you need to clarify butter (grass-fed butter is best). I cook the butter down to remove the milk solids and impurities. What remains is a pure and delicious butter oil. It has a beautiful golden color, it’s taste and flavor are slightly sweet and nutty.

Ghee is full of fat-soluble vitamins and healthy fatty acids. It is known for building stronger bones and support weight loss.

Here are some of the known benefits of ghee:

Free of Lactose and Casein – can be used by those who are sensitivities to either casein or lactose
High smoke point – this is the point where the oil starts to burn and release free radicals. The smoking point is 485f (250c).
Rich in fat-soluble vitamins A,D,E
Taste like butter but much better
Improve digestion
Support weight loss
Reduce inflammation

I found out that it’s easy to buy grass fed butter instead of making it in times when i can’t get grass-fed butter.

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Steps

1 Done	Heat your pot over medium-low heat. Add butter (whole or cubed) to your heated pot. Melt completely than reduce to a simmer. Cook for 10-15 minutes.
2 Done	During this time, the butter will go through a few stages. First will foam, then bubble, and then it will foam again. When the butter foams for the second time, the ghee is done. At this point the butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
3 Done	When the top layer is foamy you can scrape this off
4 Done	After your second foam, remove the pot and cool slightly for 2-3 minutes.
5 Done	Then slowly pour through a wire mesh strainer. Pour into a seal able mason jar for storage, your ghee will solidify as it cools. Ghee will last up to a month at room temperature or even longer in the fridge.