Have you heard about ghee? Ghee is my new favorite spread and cooking agent. It’s butter that has been boiled and skimmed to remove all milk solids, leaving you with nothing but dairy free deliciousness.
Why use ghee vs. using regular butter?
For many, the dairy protein in regular butter is difficult to break down, and since dairy proteins like casein can easily pass through the gut (contributing to leaky gut), it is great to have a dairy free option that isn’t highly processed or made of soy or vegetable oils.
Ghee is a heat sable saturated fat (which means it’s solid at room temp). And contrary to what we’ve been lead to believe, saturated fats are good for us. In fact, saturated fats are one of the most beneficial type of fats for our body. On of the many roles of healthy saturated fats is that it supports brain function by insulating myelin. Myelin supports memory, mood stability, and alertness, strengthen the immune system, and help regulate hormones. And if you make your ghee from pastured raised butter it will be loaded with Omega-3’s and vitamins A, D, E, and K.
How to Make Ghee
- Pick up some grass fed or pasture raised butter. Heat it over LOW heat for about 4 minute or until it starts to boil. Be careful not to burn the butter.
- As it boils you’ll see that it produces a frothy white foam, this is the milk proteins. Scoop up the foam with a spoon until there is no more left. This may take a while, usually about 5 minutes.
- Once all the milk solids are removed you should be left with a yellow buttery liquid. It’s okay if there are some milk solids left…the cheese cloth will catch whatever you can’t get.
- Pour into a cheese cloth and strainer. Make sure to put a dish beneath strainer to catch ghee.This step is optional, and I’ve found that my sensitivity isn’t too severe that I need to cheesecloth my ghee. But if you’re super sensitive to dairy, make sure you use a cheesecloth.
- Ta-da! You have made ghee! Put warm ghee in the refrigerator for a couple hours to solidify. You can use this just as you would butter… baking, cooking, or as a spread. It works for everything and you still have that rich buttery taste. I actually think the taste is more intense..yumm! and goes great on some banana bread.
Please note, because this recipe is homemade there may be trace amounts of casein or lactose left over. If trace amounts of dairy affect you I would recommend buying your ghee from a health foods store.