HOMEMADE GHEE

Most of you may already know about ghee, it’s amazing taste and benefits it may bring to your diet. For those that don’t, I have provided a quick little intro:

WHAT IS GHEE?
Ghee is a form of clarified butter, which is basically butter slowly cooked down until the milk solids seperate, and the lactose is removed. It is mainly used as a cooking oil, has been around for centuries, and is commonly used in Indian cuisine. However, it has started to become more popular in Western culture and can be found in almost any grocery store near you.

WHY COOK WITH GHEE?
Ghee has a very high smoke point therefore is an easy oil to cook with. It has a rich, nutty flavor and brings your food to the next level! Since it is lactose free, it’s also great if you are lactose intolerant or chose to live a paleo/Whole30 lifestyle, such as I. It is also a great
source of vitamins K, A, and E. According to Organic Authority, Ghee is also rich in medium-chain fatty acids with, like carbohydrates, are absorbed directly into the liver and metabolized as energy. Studies
have shown that when replacing butter with Ghee, metabolism increases, and cholesterol remains unaffected.

​WHAT DO I USE GHEE FOR?
I can’t even think of all the dishes I have used ghee in, because it’s truly amazing, but I will name a few things where it is a must-have ingredient!
-Buffalo Sauce! When I make wings, I always use a mixture of ghee and Frank’s Red Hot hot sauce. It makes an amazing spicy and creamy sauce that is perfect to toss onto crispy baked wings.
-Bulletproof coffee! I have this at least 3 times a week and love it! The ghee adds an amazing flavor and when blended with the coffee, gets extra frothy and creamy.
-Frying eggs! It gets the eggs nice and crispy on the edges, with a great buttery flavor.
-Mashed Potatoes! Makes mashed potatoes nice and creamy with a buttery flavor.

WHY DO I MAKE MY OWN?
Don’t get me wrong- there are some amazing brands that make good-quality ghee, but I have found that some of them can be quite pricey! Making it yourself will usually save you a couple of bucks. I also feel that when making your own fresh ghee, it just tastes better. There’s something so satisfying about making it yourself instead of buying it!

WHAT YOU NEED:

• ​4 sticks (16oz) UNSALTED, grass fed/pasture raised, GOOD QUALITY butter (I promise it makes a difference!) Two brands I like are Kerrygold and Vital Farms.
• Medium sized saucepan
• Spoon
• Strainer
• ​Cheesecloth
• Glass jar

WHAT YOU DO:

1. ​Chop up your butter into smaller (2 inch) pieces and put it into your saucepan
2. Heat your saucepan on your stovetop at Medium-Low heat.
   
3. When your butter has melted, it will start to bubble, and seperate. (See photo above - the whole foamy stuff at the top is the whey.) start to carefully skim this off with a spoon and discard. It’s okay if you don’t get all of it.
4. Continue to cook the butter until it is almost clear and the milk solids have sunk to the bottom. At this point, it is clarified butter, but we’re not done yet!
5. Continue cooking a little longer until the milk solids are a light toasted brown at the bottom of the pan. This is when it will start to smell so amazing- almost like butterscotch! Be careful to watch it because you don’t want them to burn!
6. Place your strainer over your glass jar, and the cheesecloth over the strainer. Carefully pour your ghee through the cheesecloth, into the jar. You’re done! What’s left behind is your roasted milk solids that you can discard of.

I let my ghee sit out until it has completely cooled, and become a solid. It will be a soft, creamy texture. You can totally put it in your fridge, but don’t need to. I keep mine with my other oils in the pantry.