How to make Ghee

Wednesday, April 9, 2014

Ghee just might be the one thing that I insist you make when you do a whole30. Really I think that you should make ghee even if you are not on whole30! It is a great high temperature cooking fat and the flavor is incredible. It tastes kind of like toasty butter... what could be better than toasty butter? Lucky for you it is incredibly simple to make ghee at home! 

All that you need is 2 packages of Unsalted Kerry Gold Butter... Place them in a cast iron pot and place the pot in your oven. Turn oven on to 200 degrees and let the ghee cook undisturbed for 2 hours. 

Once the 2 hours are up, you will need to strain your ghee from your milk solids. I allow my ghee to cool for about 5-10 minutes while I set up my straining station. I use a cut up old t-shirt and place that over the top of a metal strainer and then pour my cooked butter through the t-shirt and strainer into a glass measuring jar. Discard milk solids left in the strainer. (I always throw away that square of t-shirt too!)

Pour your strained ghee into your container of your choice. You can store your ghee in a dark cupboard or in the refrigerator for longer shelf life. Ghee tastes amazing on cooked veggies (steamed broccoli is my favorite!). It is also a great fat to fry things in on the stove top! You've really got to try it!! 

Enjoy your ghee!!

*Emma brought it to my attention that maybe I should explain what ghee is! Ghee is butter that has had all the water and milk solids removed. The resulting product is pure butter fat. With the milk solids (proteins) removed we are left with a mostly lactose and casein free product. While dairy is not allowed on whole30, ghee is the exception and is allowed on whole30. Thank goodness for that! 

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