If you have a dairy sensitivity, or are attempting a round of Whole30, this easy homemade ghee is delicious! Keto, paleo, dairy-free, animal-based.
How is ghee different from regular butter?
I’m downright obsessed with grass-fed butter, so I knew I couldn’t live without it for a month while doing a round of Whole30. So of course, ghee was a necessary item.
Ghee is the product that is left after removing the whey from the butter (the part that contains the dairy), so you are left with pure butter fat.
If you’ve been to the grocery store lately in search of ghee, then you know how pricey the stuff can be. It’s really not worth double or triple the cost of regular butter in my opinion, you can make it at home with the most basic of supplies!
Plus, it’s a delicious addition to pretty much any meal, whether you use it for cooking meat, sauteing veggies, or topping a big steak right before serving.
What is the difference between clarified butter and ghee?
To make this delicious golden substance called ghee, you will need butter of your choice. Grass-fed is best, but any butter will certainly do.
You’ll want to begin by heating the butter in a pan over medium low heat until fully melted. As the butter melts, you will begin to see that there are two components to the butter – the clear yellow liquid (the clarified part), and the white solids (the whey).
The whey contains the dairy, which is what we want to remove. As the butter continues to cook, you will see bubbles forming that bring the whey to the top. Simply skim off the white parts with a spoon and set aside.
Repeat until there is no longer any white solids left in the pan, and you are left with a clear yellow liquid. This is clarified butter.
You can stop here and simply pour the clarified butter into a dish, and store in the fridge or a cool cabinet.
You could also continue to cook, and form a darker, more golden/brown color, which is called ghee. This is a caramelization process, which makes the clarified butter into a rich, nutty tasting delight. Try one or both, they are equally incredible!
How long will this stay good for?
It can last around 3 months at room temperature, and up to a year in the fridge. It lasts much longer than regular butter does, because it is pure fat and no longer contains dairy.
Is ghee better for you?
It definitely can be, for those who have dairy sensitivities or allergies. It is definitely recommended at some point to do a round of Whole30, or eliminate dairy at some point for several weeks, to determine whether you have a dairy sensitivity, if you are unsure.
If you give this easy homemade ghee a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Easy Homemade Ghee
Equipment
- small pot
Ingredients
- 2 sticks salted butter (8 oz)
Instructions
- Add two sticks of salted butter to a pot over medium low heat. Stir until melted. Allow to heat until the solid white parts (the whey) begins to bubble up to the surface. Stir occassionally to speed up the process. Take a spoon and skim off the solids into a dish (you will no longer need this part).
- Repeat until there are no solids left in the mixture. This golden liquid is called clarified butter. You can stop at this stage, or you can continue to cook until the mixture begins to caramelize (brown a bit), this is called ghee.
