ghee: a quick tutorial

October 29, 2017


I first learned about ghee from my roommates a long time ago when I lived in Hawaii. I was health curious and they were health conscious, eating veggie-heavy meals and making their own food for their sweet little baby. I remember they used to grease their beloved cast iron pan with golden, nutty ghee before cooking their potatoes or peppers in it, resulting in a fragrant and delicious medley.

 

Ghee, if you're unfamiliar, is also known as clarified butter. After melting butter down, it's simmered until the milk solids (the lactose) rise to the top and are skimmed off. The finished product is a savory, nutty golden brown cooking fat that is perfect for crisping roasted veggies, scrambling eggs or adding into Bulletproof coffee.

 

Especially beneficial for those who are lactose intolerant due to the removal of the lactose element, ghee is treasured in Ayurvedic medicine for it's ability to lubricate joints and connective tissues, promote better memory, and improve digestion. Ayurvedic practitioners have even touted it as a topical inflammation reducer. 

 

I had known for a long time that ghee was fairly simple to make at home, but I hadn't attempted it until just recently. I had the thought it would be time consuming and I'd have to slave over the stove for a long while, but it turned out that ghee was so easy + quick to make that I was able to whip it up before I headed off to work! 

 

The ingredients are simple too - all you need is butter, a small saucepan, and a jar for storing. That's it! 

 

 

Homemade Ghee

  • 1 (16 oz) bar grass-fed +/or organic butter

  • Optional flavor add-ins: vanilla powder, cinnamon, sea salt


Cut butter roughly into cubes, then melt in a small saucepan over medium-high heat. Once it melts, allow the butter to simmer for about 15 minutes at a low simmer (avoiding boil). After about 15 minutes, notice the milk solids rising to the top and skim them off with a metal or mesh spoon. 
 

Continue to simmer the butter on medium heat for another 10 minutes. Remove any additional milk solids, then set aside in the pan to cool a bit. Once it's cooled down a touch, feel free to add a flavor profile such as a teaspoon of cinnamon, 1/2 teaspoon fresh vanilla powder, and/or a pinch of sea salt. A cinnamon-vanilla ghee is great for toast, blending into coffee or adding into smoothies for a dose of healthy fats! 

 

Pour ghee into a mason jar or other glass container to be stored away. May keep on the counter away from sunlight or in the pantry for up to 3 months. 

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