Ghee is a traditional food that was considered sacred in some cultures. It is a form of clarified butter, made my separating all the milk proteins from the pure healthy fats, creating a flavorful and delicious fat for cooking or on vegetables.
1 pound butter, preferably unsalted, organic, and grass fed
Cut the butter into cubes and place in a medium size saucepan.
Heat the butter over medium heat until completely melted.
Reduce to a simmer.
Cook for about 10-15 minutes. During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Let the ghee cool slightly for 2-3 minutes and then slowly pour through a wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge.
Use as a cooking oil for stir frys, to top sweet potatoes, or melted on steamed/roasted vegetables. Ghee is much more flavorful than butter, so use sparingly!
Serving Size1 tsp
Amount Per Serving
% Daily Value
Total Fat4.7 g
Saturated Fat3 g
Total Carbohydrates0.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/24267/make-ghee/