Ghee is easy to make and a brilliant option to cook with as it has a high smoke point. It’s also high in butyrate and free of casein and lactose. Nutrient benefits are greater if you use a high quality butter from grass fed cows.
- 2 blocks of butter ideally unsalted, organic, and grass-fed
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Cut the butter into cubes and place in a heavy bottomed pan.
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Heat the butter over medium heat until completely melted.
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Reduce to a simmer.
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Cook for about 10-15 minutes. The butter will go through several stages of foaming and bubbling. It’s done when the butter is a bright gold and there are little brown bits of milk solids at the bottom of the pan.
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Let the ghee cool slightly for 2-3 minutes and then strain through a couple of layers or muslin cloth in a sieve.
- Store in an air tight jar. It can last up to a month at room temperature or longer in the fridge.
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