Friday, October 2, 2009

Recipe for making Ghee (clarified butter)

Butter is great for cooking but small amounts of whey in the butter often burn. Butter also contains lactose and some milk proteins which may bother many people. Ghee on the other hand does not contain any whey, milk protein or lactose at all, just milk fat, and does not burn.

  • Preheat your oven to 250
  • Put a large block of organic, preferably unsalted butter into a metal dish or pan.
  • Leave in the oven for 45-60 minutes
  • Take it out and carefully pour the golden fat from the top (ghee), making sure that the white liquid at the bottom stays in the pan.
  • Discard the white liquid.
  • Keep in glass jars and refrigerate.

2 comments:

  1. The first time I followed this recipe I could see a separation of the golden fat from the white liquid on the bottom. This time all of it looks gold and there is some foam floating on top. I have yet to pour it into another container. Did I do something wrong?

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  2. I realize this post is older, but am hoping you might get this comment and be able to answer my question. I am getting ready to make ghee for my dad who I have been helping through the GAPS diet. I can not find a good quality unsalted pastured butter. Is it very important to use unsalted? I would really prefer to stick with pastured butter, but can't decide which one is more important... unsalted or pastured? Thank you!

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