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Any butter lovers out there??
Butter is AMAZING.
But you’re on an elimination diet? I have good news for you! Even if you are removing dairy from your diet, you can still get the delicious buttery taste!
When I was doing a Whole30 to find out which foods were causing me issues, I discovered ghee. Ghee is clarified butter. Basically it is butter that is cooked down until the milk proteins separate from the fat. The proteins are usually what cause people to have an intolerance. The fat is the part that tastes delicious and is good for you. (We need good fats in our diets!)
I also learned that ghee is really easy to make. You can buy it at some grocery stores, but it can cost a bit more than plain ole butter. The best butter to use is made with milk from grass-fed cows. This will have the best fat in it for you to consume and the best flavor. You can use generic brand butter from your grocery store, but it won’t have all the benefits.
How to make Ghee
- Butter (grass-fed is best)
- Stainless-steel pan
- Mesh Strainer
- Cheese Cloth
- Mason Jar or recycled jar that seals well
First, Heat your clean stainless-steel pan on medium-low. Add your butter once the pan is hot.
You can stir the butter to help it melt quicker if necessary.
Then, as the butter melts and heats up you will notice the bubbles to start forming. The milk proteins will start to separate and form foam on the top. You can skim some of the foam off it heats.
Next, let the butter simmer on medium-low for about 25-30 minutes. Keep an eye on it and you will see the bubbles get smaller and the butter start to get clear.
Once the butter is clear, the milk proteins will drop to the bottom and start to brown. Don’t let them burn! After you see a bit of brown on the bottom of your pan, turn off the heat. You can let it cool slightly before straining, or strain right away. Strain the ghee through the cheese cloth and strainer into your bowl. You may have to repeat if too much foam or any brown particles get through.
Finally, pour your ghee into your jar and smell that beautiful buttery scent. (Your kitchen will smell amazing.) Seal with an air tight lid. It can be stored on the counter or pantry since the milk has been removed. If you won’t be using it quickly go ahead and store it in the fridge.
Enjoy! You can use the ghee as you would any cooking oil. I like it for sautéing vegetables for breakfast.
Making ghee is really very simple. It is easy to do even if you have other kitchen projects going on. (Like dishes. I always have dishes.) It is also very cost effective. Butter is inexpensive compared to other cooking fats like coconut oil and is much better for you than refined vegetable oils. Win-win!
If you like butter, share this with your friends!
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