Alvin H. Danenberg, DDS • Nutritional Periodontist
August 26, 2014
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 would use butter, you could substitute Ghee. I also use it with my Bulletproof Coffee, which has been popularized by David Asprey. I will post that recipe in the near future.
• 1 lb grass-fed butter (unsalted Kerrygold is a reliable brand)
• 16 oz Mason jar
• Funnel to place into Mason jar
• Natural Brown #4 size coffee filter (ex: Melita) or cheesecloth placed into funnel
• Begin to heat a saucepan on low heat
• 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 the milk solids), and the liquid (this will be the pure butter fat) will start bubbling (be aware of splatter)
• As the bubbling subsides, the white particles on the bottom will start to brown
• The golden liquid that collects in the Mason jar is pure, delicious, healthy butter fat. This is the Ghee.
• The 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.