I am not a big fan of butter. I don’t enjoy the taste at all. Ghee tastes completely different. It has a nutty and caramel-like flavor that reminds me of fudge and has changed my attitude towards butter…
Ghee is the South Asian version of clarified butter. It is traditionally made from cow’s milk and used for cooking and baking. I have recently seen a Dutch brand called Ghee Easy, that make a goat’s milk version…
Similar to coconut oil, ghee is a multi-use fat with a high nutritional value. In the process of making ghee, the water and casein is removed. If you are casein/lactose intolerant, you can try ghee made from grass fed cows’ milk.
Saturated fats like ghee and coconut oil have high smoke points, that make them great for cooking and frying. When fats are heated above their smoke points, the essential phytonutrients are destroyed and free radicals are released. Mono-saturated fats like olive and avocado oil are less stable and would be better off to add to food after it has been cooked.
- Grass fed butter
- A cheese cloth or muslin square
- Cut the butter into small cubes.
- Melt the butter over a low heat until it begins to boil.
- Once it starts to boil, turn down the heat very low and let it simmer up to 20 mins. Stirring every few mins. The milk fat will float to the top, you can skim this off.
- Keep the liquid butter simmering, until the solids at the bottom of the pan starts to caramelize. Once you can see it turning brown, the ghee is ready.
- Strain the liquid through a cheese cloth to rid it from the solids and the remaining milk fat.
- The Strained gold liquid is the ghee.
- Keep in the fridge for up to six months.