Perfect Paleo Ghee

YOU MUST MAKE THIS RECIPE!!!!

If you don’t, monsters will come out of your closet and get you! 

Ok. Enough of that. It’s just that I’ve bought several brands of ghee, and they range from blah to so-gross-I-can’t-eat-them. People tell me they don’t like ghee. But I contend that they just haven’t yet had MY homemade ghee. I start with high-quality, grassfed Kerrygold butter, which makes the ghee taste just like the butter only more intense. It’s cheaper to make your own and super-quick. Did I mention how good it tastes? When I empty the jar, I slurp up the dregs. Yes. THAT good.

The only pain is finding cheesecloth. Whenever I find it, I buy several at once. I’ve even started throwing it into every Amazon order I place.

Why ghee?

  1. It is healthy! Butter contains butyric acid and vitamin K2 and is high in saturated fat (a good thing!).
  2. For those of us who don’t eat dairy, it provides a creamy flavor that’s hard to get elsewhere.
  3. It has a high smoke-point, so it’s great for cooking at high temperatures. Check out my Perfect Paleo Asparagus recipe for more on that.

What is ghee?

It’s a special kind of clarified butter where the milk solids (including most of the lactose and casein) have been removed. That makes it tolerable for people like me who are allergic to most dairy.

Perfect Paleo Ghee
Print Recipe
I make ghee every week and use it as one of the primary cooking fats. I use it to roast vegetables, saute anything, to cook meats, and even in baking. To substitute for butter in baking, make sure to add a little more liquid to your batch. Butter contains some water, where properly-made ghee has none.
Servings
1.5 cups
Servings
1.5 cups
Perfect Paleo Ghee
Print Recipe
I make ghee every week and use it as one of the primary cooking fats. I use it to roast vegetables, saute anything, to cook meats, and even in baking. To substitute for butter in baking, make sure to add a little more liquid to your batch. Butter contains some water, where properly-made ghee has none.
Servings
1.5 cups
Servings
1.5 cups
Ingredients
Servings: cups
Instructions
  1. Melt butter in large saucepan over medium heat. Use a pan with tall-ish sides to avoid splattering.
  2. Once melted, turn heat down to a simmer, which means small bubbles will be bursting over the entire surface.
  3. Simmer 15-20 minutes or until milk solids (the white foamy stuff) separates and turns golden brown.
  4. Line mesh strainer with 4 layers of tightly-woven cheesecloth.
  5. Strain mixture slowly into a heatproof bowl, making sure all solids are filtered by cheesecloth.
Recipe Notes

Store at room temperature for easy scoopability, or store in the fridge for longest life.

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