You may have read Ally’s article about the benefits of ghee here, but did you know that it’s pretty easy to make at home once you get the hang of it.
I love ghee as a substitute to regular butter. It’s made from butter but has the dairy protein and carbohydrate components reduced through the cooking process which means it is often easier to digest for many people who have trouble with dairy. Plus, it has a unique nutty flavor which I just love and it works as a 1:1 substitute for butter in recipes too. I also prefer to spend a little more and get a good quality grass fed or organic butter to get the best flavor.
For equipment you’ll need a small saucepan and a stove, some muslin cloth (or something similar), a rubber band and a jar to put the ghee into.
- 1 block of unsalted butter (8oz/227g)
- Place a few layers of the muslin cloth over the top of the jar and secure with a rubber band.
- Roughly chop the butter and place it in a saucepan over a low heat.
- Gradually melt the butter and then allow it bubble and froth.
- After 3-10 minutes you’ll notice that the froth will begin to separate and sink to the bottom of the saucepan and gradually go brown. This is the milk solids separating from the fat. At this point the ghee will also be turning a richer yellow color.
- Once you notice the bits on the bottom browning, remove the saucepan from the heat and allow it to settle. There may still be a little frothiness on top at this stage.
- Then pour the ghee into the jar using the cloth to strain it.
- In the jar you will have the rich yellow ghee and the froth and brown bits will be on the cloth and stuck to the bottom of the saucepan.
- Carefully remove the rubber band and cloth and set the jar aside to cool.
- The saucepan will clean easily after filling it with water and detergent and allowing it to sit for a while. Wash the cloth in the sink and allow to dry.
- Once the jar of ghee has cooled, place it in the fridge to harden. You can then store it in the fridge or pantry. Enjoy!
Disclaimer: We recognize that some ingredients in this recipe may be a trigger for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
Have you ever had a public IBS accident?