ghee vs clarified butter

Hello everyone and welcome,

Today, you are going to see just how easy it is to make your own Ghee. For those that may be wondering……what exactly is Ghee, why would I want to make it and how does it benefit my body?

Well……..let’s dive in and find out.

What is Ghee?

Ghee is clarified butter, made from unsalted cultured butter from grass-fed cow’s with the milk proteins removed. Cultured means that it contains lactic acid due to the fermenting process.

It has a high smoke point up to 485°F, making it perfect for baking, cooking, and so much more. May I also mention it has an incredible flavor even better than butter.

Oh, and one of my favorite aspects is it does require refrigeration for up to 1 month.

For those who are lactose intolerant many can tolerate ghee due to the milk protein being removed and did I mention it is highly favored in Indian cuisine and beauty regimens and has been used for centuries.

The key to making the shortcut version of Ghee is using butter that is unsalted and cultured. Which means the cream has been “ripened” or fermented by inoculating pasteurize cream with strains of lactic bacteria (good bacteria). The cream is allowed to age for about 48 hours and then churned. The result is butter that has a rich buttery aroma and flavor.

Why make Ghee when you can buy it?

It’s easy to make.
You can make more for far less than store bought.
You can choose the quality of butter to make it with.

What are the benefits of using Ghee?

Here are some the benefits of this liquid gold…….

Great source of fat-soluble vitamins like A, D, E, & K2.
The vitamin K2 in Ghee has been shown to help with bone growth, calcifications, and tooth decay.
Shown to lower cholesterol and body fat.
Shown to reduce inflammation.
Helps with better nutrient absorption.
Great for skin and hair (see how to use it here).
A high smoke point of 485°.
Can be kept at room temperature for 1 month and up to 1 year in the refrigerator.

Now that we’ve gone over all the details of Ghee……it’s time for the best part. Let’s make some Ghee!

Supplies:

A medium heavy bottom saucepan
1 lb organic butter (unsalted-organic cultured or grass-fed cultured butter or it may say contains lactic acid)
A fine wire mesh strainer
A glass jar or bowl with lid for storage

Method:

Add your butter to your pan.
Melt over medium-low heat ( I set my stovetop to 4)
Once the butter is melted reduce heat to a simmer.
Let it simmer away for 35-40 minutes. (During this time, the butter will go through several stages. It will foam, bubble, this is the milk solids separating. Once the Ghee is done, it will be a lovely golden brown. The milk solids will have browned and fallen to the bottom of the pan. The foaming and bubbling will stop your ghee is done.)
Allow it to cool for 5 minutes, pour your ghee into the glass container using a fine mesh strainer to catch all the milk solids.
Your ghee can be used right away….it will be in liquid form at this point but if you let it sit overnight it will be a nice creamy spreadable texture.
Ghee is far richer in flavor than butter, so a little goes a long way. It can be used in place of cooking oil to meet all your cooking and baking needs.

The stages of making ghee.

I hope you will give this recipe a try and enjoy it as much as my family, friends and I do. Please feel free to let me know, how you and the people in your life enjoyed it as well.