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! Continue reading