November 21, 2012

Ghee (clarified butter)

Ghee, or clarified butter, is pure butterfat, and the equivalent of edible liquid gold. It is delightfully sweet with just a hint of caramel flavor, and able to withstand much higher temperatures than butter without browning or burning.

That's not even the best part though!! Ghee is lactose-free and casein-free, while still retaining all the fabulous vitamins and nutritional properties of the butter it's made from. It's a dairy product that even those with dairy allergies can enjoy in limitless quantities!

Don't bother buying ghee from the store. It's a rip-off, especially considering the fact that homemade ghee tastes so much better and takes just minutes to make. All you need is a stick of unsalted butter, a pot, a spoon, and a jar or other glass container to keep it in!


  • Unsalted butter. Use the best organic butter you can find/afford. The darker the color, the more nutritious and tasty it will be!


  1. Put the butter in a pot and let it melt over low heat. It will start bubbling and making noise.
  2. Start to skim the foam off the top with a spoon. Don't worry about getting all the foam - it will keep on forming, and your only concern right now is being able to see the state of the ghee beneath it.
  3. After a while the noise will become less and the ghee will start to turn transparent. You will be able to clearly see the milk solids sticking to the bottom of the pot. When this happens, turn down the heat very low and watch the milk solids carefully because they brown quickly!
  4. If you want a neutral-flavored ghee you can take it off the heat at this point. Otherwise, you can do what I do and let the milk solids turn golden brown first. This will give the ghee a heavenly nutty/caramel flavor. YUM!!
  5. After taking it off the heat, skim off the rest of the foam and pour the ghee into your jar or glass container. If you are sensitive to dairy, pour it through a mesh strainer lined with a cheesecloth to make sure no foam or milk solids remain.

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