Homemade Ghee Recipe
Ghee is essentially clarified butter which has been cooked slightly longer until it turns a light golden colour. The reason we cook it slightly longer than plain old clarified butter is to ensure the butter’s milk solids have completely separated, leaving no lactose or casein when strained off. Basically, this means that those who suffer from lactose or casein intolerances can now enjoy delicious, buttery goodness without an upset tummy! Also, if you have ever tried traditional ghee, you will know that it is one of the damn tastiest things out there! Ghee is also great for cooking as it’s predominantly a saturated fat (read: highly stable) and is also anti-inflammatory /anti-fungul (hence its use in Ayurvedic medicine). Plus it’s 100% paleo!
When making ghee, you may notice a number of stages, i.e. melting, bubbling, foaming, then stopping and starting the process all over again but they key stage is the second foam. Once the ghee has foamed a second time, it is important to quickly take it off the heat as it is now good and ready to go!
- 500g of good quality butter, chopped into large chunks (unsalted or salted)
-Although ghee is most often made with unsalted butter, I normally use salted as I love the rich, salty taste but feel free to use whatever you have on hand!
-Where possible, the butter should be organic and from grass fed cows (this means the butter has less inflammatory Omega 6 polyunsaturated fats and more conjugated linoleic acid)
-You can make ghee with any quantity of butter; if you had 1kg of butter and wanted to make it in bulk, go ahead!
-Also, I haven’t added a serving size or a number of serves to this recipe as I have never counted the number of serves I get out of it! Generally, ghee made from 500g of butter will keep me happy for a week and I probably add about 1 teaspoon to 1-2 meals per day (depending on how much coconut oil I have).
- Before you start, place some cheesecloth or chux wipe over a glass jar (make sure it’s big enough to fit the amount of butter used)
- Heat a deep saucepan over low-medium heat, and once warm, add butter
- Stir for a few minutes until butter is completely melted
- After butter has melted it will begin to bubble (we are looking for a steady bubble) and white stuff will start to float to the top; you can start skimming this off if you want
- Following a steady bubble for a good few minutes, the ghee will begin to foam; this is normal and if you are worried at all about it burning you can simply lower the heat slightly
- After the first foam, the ghee will begin to bubble again for a few minutes
- The ghee should now be getting close to the second foam, so once the ghee has foamed a second time, take it off the heat (the white particles should have turned a toasted, brown colour and the ghee should be nice and golden
- Carefully pour the ghee into the jar through the cheesecloth of chux (this should stop the browned milk solids from entering the jar)
- Discard the milk solids and admire your beautiful ghee in all its golden deliciousness!
Ghee can keep for a good few weeks at room temperature where it will remain liquid in consistency, however I store mine in the fridge where it will harden and has a very long shelf life.