Ghee
Timeframe: 30 minutes
Turn butter into a high-temperature and shelf stable cooking fat that reduces or eliminates common dairy sensitivities and reactions.
Ingredients
- 4 cups grass-fed butter, unsalted
Supplies
- 2 pint mason jars
- Fine mesh metal strainer
Method
Bring butter to a boil in a saucepan over medium-high heat. Once boiling, reduce heat to medium. Periodically skim off foam with a spoon. As the butter clarifies, white milk solids will adhere to the bottom of the pan. Once the milk solids turn brown, immediately remove from heat. Pour through a fine mesh strainer into mason jars. Let cool and cap jars to prevent moisture. Ghee can be stored at room temperature.
Benefits of Ghee
Processing butter into ghee removes the majority of lactose and casein, resulting in a delicious cooking fat that is tolerated by most individuals with dairy sensitivities. Ghee has a smokepoint between 450-485°F, making it an excellent choice for high temperature cooking.
What about Calcium?
The milk solids that precipitate out of ghee contain calcium, which is removed from the final product. If avoiding dairy products, calcium can be obtained in the diet through leafy greens and herbs, garlic, bone broth, and seafood including anchovies, sardines, canned salmon, oysters, shrimp, and mussels.
