Dr. Al Danenberg ● Nutritional Periodontist
September 27, 2020
I love Ghee. It is delicious. No milk solids and all butter fat – full of fat-soluble vitamins only if you use grass-fed cow butter. Anyplace where you need saturated fat, you could use Ghee. I include it in many of my recipes.
- 1 lb grass-fed butter (unsalted Kerrygold is a reliable brand)
- 16 oz Mason jar
- Funnel or stainless-steel strainer to place into Mason jar
- Cheesecloth placed into funnel or strainer
- Begin to heat a saucepan on low heat
- Place butter in pan
- Butter will melt slowly and white foam will start to form on top
- As butter continues to heat, the white foam will start to precipitate into white particles that settle to the bottom (these are milk solids), and the liquid (this will be the pure butter fat) will start bubbling (be aware of splatter – use splatter screen)
- As the bubbling subsides, the white particles on the bottom will start to brown slightly
- Pour liquid (this is very hot) into the funnel or strainer lined with the cheesecloth
- The golden liquid that collects in the Mason jar is pure, delicious, healthy butter fat. This is Ghee
- Ghee does not have to be refrigerated; use for cooking or whatever suits you
- Ghee is the perfect cooking oil. It is stable at temperatures to 500 degrees F.
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I made my first batch of ghee, which turned out well. I decided to strain it twice because I still had some white bubbles on the side of the container with the ghee; I used cheesecloth for the first strain, a paper coffee filter for the second one (which didn’t allow the liquid to drain through very well, and cheesecloth for the third strain. I wasn’t sure for how long to simmer the butter before straining for the first time. Thanks for sharing this useful recipe!