Oh My Ghee, it’s AMAZING!! If you haven’t had ghee, I’d venture to say you haven’t fully lived yet. Seriously! It’s so easy to make, that you should never be without it in your kitchen. I use ghee anytime I would otherwise use butter. What is ghee and what’s so great about it?
First of all, what exactly is it? Ghee is a pure extraction of oil from butter. You make ghee by removing the milk solids, lactose and casein, from butter. The milk solids will brown at the bottom of the saucepan giving ghee it’s magnificent nutty flavor. Most people who are lactose intolerant can eat ghee. However, if someone has a serious allergy, be careful because it can still have a trace of lactose and casein. You may have heard of clarified butter, which is similar to ghee as the milk solids have been removed from the butter. But, when you make ghee you’ll take it a few steps further by bringing the butter to a boil, boiling off the moisture and letting the milk solids brown giving it that nutty flavor.
So, what’s so great about it? I love ghee because of that nutty flavor. It’s delicious! Ghee has a high smoke point and is great for cooking. I use ghee as my main cooking fat or anytime I would otherwise use butter (except for baking!). I’ve used melted ghee for dipping artichokes, dipping bread, lobster, pretty much anything that can be dipped! Because the milk solids are removed, ghee is great for Paleo diets. Ahhhhhh, it’s soooo good!
All you’ll need to make it is good quality butter – I like Kerrygold Grass-Fed Unsalted butter – cheesecloth, a fine-mesh sieve, a heatproof glass jar and about 20 minutes!
Ghee is a wonderful nutty-flavored cooking fat. Use it in place of any oil for cooking (not baking!). You can also use it for dipping artichokes, lobster, etc!
20 minPrep Time
20 minTotal Time
- 16 ounces unsalted grass-fed butter (you can also use 8 ounces, but I like to make a bigger batch)
- fine-mesh sieve
- heat-proof glass jar
- In a saucepan melt the butter over medium-low heat.
- Once the butter melts it will bubble and sputter a bit. That's the moisture boiling off.
- As the foam starts rising to the top, skim that off with a spoon and discard.
- Once the foam is skimmed off, the butter will continue bubbling.
- Continue cooking it just until the milk solids begin browning at the bottom of the pan.
- Remove from heat.
- Line a fine-mesh sieve with about four layers of cheesecloth and place over a heatproof glass jar or a glass measuring cup.
- Pour butter through the cheesecloth-lined sieve.
- Ghee does not have to be refrigerated since the mild solids are removed, but I do store mine in the refrigerator. It will keep for at least a month, if not longer.
Oh My Ghee! I love it so much! I hope you love it as much as I do. Leave a comment and let me know how you use ghee.