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Healthy Living How To

Vanessa Rae Romero

Step-by-Step Instructions for Making Ghee

December 17, 2011 By Vanessa Rae Romero

I shared with you my casein confessions a few weeks back and how my body revolted after a recent run-in with Greek style yogurt. After a few miserable days and rationalizing that I could still have butter, it became very apparent, casein whether from a cow, in small or concentrated amounts, did not agree with me. I replaced my beloved heavy cream with coconut creamer, ditched cheese and sour cream and made my own butter. Lactose-free, casein-free, whey-free, golden, delicious, velvety smooth, spreadable butter, or what is also known as Ghee.

Homemade Organic GheeGhee is sometimes called clarified butter, however, they are not the same. While the process in making the two are the same, ghee is cooked a little longer giving the butterfat a deeper flavor and ensures all the moisture and milk solids are removed. Ghee has a very long shelf life and does not need refrigeration. It solidifies at room temperature, yet remains easily spreadable.

Making Ghee Step One ImageStart with a pound of unsalted high quality butter. Organic is good, grass-fed is better. Cheap butter has more water as well as chemicals and burns easily.

Making Ghee Step Two ImageNot as a hard and fast rule, but to give you a general idea of when your ghee should be done, set your kitchen timer for 30 minutes. Plop your butter in a stainless steel pot, and over medium heat, melt the butter. While it may be tempting to turn up the heat to melt it quicker, don't give in.

Making Ghee Step Three Image

Once all the butter is melted, you will notice three layers forming, a foamy layer on the top, a butterfat layer in the middle and the solids are starting to fall to the bottom of the pan.

Making Ghee Step Four ImageThe butter is then going to start to erupt like little volcanoes. Turn the heat down to medium-low. We don't want the butter to burn.

Making Ghee Step Five ImageOnce the butter is done erupting, it should be at a nice low boil. The foam temporarily dissipates, however, more is going to appear on the top of the surface. Swirl the butter around and take note of what has settled to the bottom of the pan. Those are the milk solids, we want them to “brown” but we don't want the butter to burn.

Making Ghee Step Six ImageWith a spoon, remove the foam. It will seem like the foam is never-ending, but take heart, it does end. There might also be a few more butter eruptions, which is fine, it's the milk solids browning on the bottom of the pan. When the butter stops foaming and you have removed most of it, you now have ghee. Check the bottom of the pan as well, the milk solids should be brown.

Making Ghee Step Seven Image When most of the foam has been removed and no more is forming, take the butter off the heat. It is now time to strain the butter.

Making Ghee Step Eight ImagePlace a small mesh sieve over a heat-proof container. I like to use a Pyrex measuring glass as it makes it easy to pour the ghee into the container I store it in. Line the sieve with cheesecloth, or a kitchen “flour” towel, then go ahead and pour the ghee, slowly, into the sieve.

Making Ghee Step Nine Image  This is what the bottom of the pan should look like, the milk solids nicely browned and sticking to the pan. A soak in hot soapy water, removes this easily.

Making Ghee Step Ten Image

And this my friends, is what the freshly made ghee looks like. A clear pool of butterfat just waiting for your veggies to swim in. Ghee does not burn and has a high smoke point. It is spectacular in butter-based sauces, like Hollandaise. It can also be used in baked goods where a rich buttery flavor is desired.

Printable Step-by-Step Ghee Making Instructions

If your prefer to buy ghee instead of making your own, this one is my favorite!

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.

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Filed Under: Healthy Recipe Tagged With: allergies, dairy-free, ghee, healthy fats

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ABOUT VANESSA

Hello, I'm Vanessa! I once had someone tell me they did not like my purple hair, said it was for the birds. My nickname is Birdie. Sometimes, The Bird. I am a Christ-follower, wife, mother, grandmother, business owner, city slicker, purple lover, and health nut. I blog about healthy living; from food freedom to financial freedom and everything in between.

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