Ghee, or commonly referred to as clarified butter, is a dietary source of fat traditionally used in Indian cooking. And while you won’t see jars of it at most grocery stores, ghee can easily be made at home
Ghee Benefits vs. Butter Benefits
So how is ghee better than butter? Ghee has a unique nutrition profile without any lactose or casein, but rich in short-chain and medium-chain fatty acids and butyrate. For people who are lactose or casein-sensitive, they can use ghee because the process has removed these allergens. If you’ve been told to stay away from dairy and butter, experiment with ghee made from grass-fed beef.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.
Use as a cooking oil for stir frys, to top sweet potatoes, or melted on steamed/roasted vegetables.
How to make ghee
Serves: 2 cups
16 ounces (1 pound) of butter- preferably unsalted, organic and grassfed
Equipment: A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage
1.Cut the butter into cubes and place in the saucepan.
2.Heat the butter over medium heat until completely melted. Reduce to a simmer.
3.Cook for about 10-15 minutes (this will vary based on how hot your stove is). 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.
4.Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded.