How to make healthy Ghee
Ghee is pure butterfat cooked longer, until all moisture is removed and the milk solids are caramelized and then filtered out. Ghee has health benefits that make it healthier than butter – especially that it's lactose and casein free; it's rich in Vitamins A, D, and E (most needed during winter time as our body doesn't naturally produce them), K2, conjugated linoleic acid (said to help reduce tumors, lower cholesterol and high blood pressure, reduce inflammation, and actually lower body fat, plus it improves digestion).
Ghee tastes like butter, but actually "butterier", due to its process - so less is required for flavour.
Here's how to make your own Ghee:
What you will need to make Ghee:
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1 block of unsalted butter – start with the healthiest, most natural butter you can find. We recommend grain-fed, organic butter.
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A heavy saucepan
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Cheesecloth
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A clean, glass jar (like a Mason jar)
Here's how to make Ghee:
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Place your butter in the saucepan, and melt over medium-low heat
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You will begin to see the whey separating from the butter – it will float to the top. Skim it off and either reserve for bird seed bombs, or set aside to compost when it's cooled
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When the milk fat sinks to the bottom and the butter is clear, you're almost done – at this point you've made clarified butter. Continue mixing occasionally to ensure your new Ghee is not burning
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Keep simmering until the milk fat turns slightly brownish in colour, as this will give your Ghee a wonderful nutty flavour
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Turn stove off and allow to cool slightly.
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Strain through the cheesecloth and place directly in the glass jar.
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You've just made Ghee! Store at room temperature and enjoy!
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