Making Ghee

Ghee?  What the hell is ghee?  Well, I'm glad you asked.  Because to be honest, I had no clue what it was until I was doing my initial research on the Whole30 a few weeks ago.  I have heard of ghee before on some of my health and fitness podcasts, and just assumed it was a different form of butter, but not butter.  Well, I was close.  Ghee is also known as Clarified Butter and can easily be made on your own at home.  But why?  Well, again, I'm glad you asked.  Butter is dairy (duh), and for the most part most people know that dairy doesn't necessarily agree with everybody.  In fact most dairy has some negative effect on just about everyone, its just a matter to what extent.  This is especially true if you choose to buy the cheapest cheeses, milks, yogurts, etc.  Don't believe me?  Check out Whole30's, "The Dairy Manifesto," for more information about the effects of dairy on your body.  Long story short, dairy fats = good and dairy proteins = not so good.  So what does this all have to do with this ghee stuff?  Simple, Ghee, or clarified butter, is a simple process that can be done in your own home with stuff you have sitting around your home in less than an hour.  The process removes majority, if not all, of the milk solids (proteins and salts) from the butter, leaving you with a clean, richer flavored butter to use and not feel guilty about.  Below are two different ways to make ghee at home.  I used the first process, but will try the second process next as it seems to be a little easier and potentially quicker.

Option #1

Ingredients

• About 1 pound of butter, preferably organic grass fed, but at least organic

Equipment needed

• Loaf pan
• Funnel
• Cheesecloth
• 12-16 oz mason jar (easier if you have two)

Instructions

1. Preheat oven to 225 degrees
2. Place all of the butter into the loaf pan and bake in the oven for about 30 minutes
3. When the butter is close to being fully melted turn up the heat to 275 degrees for about 10 minutes
4. When the butter is completely melted and the milk solids on the bottom have turned brown, remove the butter from the oven (by looking at my pictures, I should have cooked it a little longer (not brown))
   
   
5. Strain the melted butter through 4-6 layers of cheese cloth into the mason jar, if milk solids are still present strain a second time
   
6. Ghee should be stored in an airtight container and does not need to be refrigerated but can be and will keep for several months if refrigerated, and 1 month if left out

Option #2

Ingredients

• About 1 pound of butter, preferably organic grass fed, but at least organic

Equipment needed

• Large Saucepan
• Funnel
• Cheesecloth
• 12-16 oz mason jar (easier if you have two)

Instructions

1. Place all of the butter into the saucepan and cook on stove top over medium-high heat until the butter is boiling (2-3 minutes)
2. Reduce the heat to medium, the butter should form a foam on top which will disappear
3. The ghee is done when a second foam appears on the top of the liquid butter and the butter is brown along with the milk solids found on the bottom (7-8 minutes)
4. Strain the butter through 4-6 layers of cheesecloth into mason jar, if milk solids are still present, strain a second time
5. Ghee should be stored in an airtight container and does not need to be refrigerated but can be and will keep for several months if refrigerated, and 1 month if left out