If you are late to ghee allow me to introduce you; if not feel free to skip to the next paragraph. Ghee is clarified butter. Clarified butter is the pure form of butterfat. This means that the chunky solids are removed. I use ghee every single day and it’s so soooooooo easy and cheap to make. Ghee sold in stores is around $10 – $15 per jar!!! It makes so much more sense to make it at home for about $4 which is less than a third of the cost of a lot of brands.
Use ghee the same way you would use butter or oil in the kitchen. Put ghee in your Bulletproof Coffee or , use it on a pan for nonstick purposes, use it for pie crusts and baked goods, roast and saute veggies with it, spread it on toast etc. The flavor is INSANE. Personally, eggs taste so bland to me now if they’re not cooked in clarified butter. I once put ghee on a skillet and cooked turkey burgers on it and didn’t even need to season them. They were the juiciest most perfect burgers I’ve ever made in my life – and my husband agreed.
When you are shopping for butter to turn into ghee make sure it is cultured (not pasteurized) , unsalted, grass fed and preferably organic. Cultured butter (also known as raw butter) is considered healthier than pasteurized butter because pasteurization often contains artificial ingredients and has been heated up so much that it’s hard to tell what nutrients are left in.
Okay now the good stuff:
You’ll need: Cultured butter (I really like Organic Valley), a coffee filter (I used a cone filter), and a container to store it in.
Start by melting all the butter in a saucepan on medium to low – it’ll only take about 3 minutes. You will begin to see the extra white butter fat rising to the top as if it knew you wanted to scrape it off with a spoon. Next, scrape it off with a spoon! Easy. I sometimes do this over the sink and rinse off the spoon each time and let the white fat go down the drain.
Adjust your filter so that the butter can finish the extra clarification process and drip down into your storing container. Pour only some of the melted butter into the filter – and let it drain a little before you pour the rest in. This should catch any remaining little bits and chunks. Last step is to give the filter a little squeeze and all the goods of your ghee will come out!
I make ghee around once a week and it’s now basically part of my weekly meal prep situation. It just makes life easier and it’s versatile, and its inexpensive. Once you feel comfortable making it, try adding garlic or Italian spices, or vanilla bean paste and give them flavors! (Obviously use the vanilla for baking, and the savory flavors for roasting veggies or cooking eggs and meats).