Imagine that your cooking oil tastes like butter. That’s basically the concept of ghee. Pure, unsalted grass-fed butter is melted to a point where the milk solids, such as casein and lactose, can be removed, leaving a golden oil that can be cooked up to 500 degrees F without burning. It’s highly regarded in India, where it is used to cook with but also consumed by the spoonful to aid in digestion. It also has a delightful balance of omega fatty acids.
Golden Ghee Recipe
Servings: 1 1/2 cups
Prep Time: 5 minutes| Cooking Time: 10 minutes | Total Time: 15 minutes
Nutritional Facts: 0g Net Carbs| 102 Calories | 12g Fat | 0g Carbs | 0g Protein | 0g Fiber
- 2-4 sticks unsalted grass-fed butter
- Cut each butter stick into 10 cubes.
- In a medium saucepan, heat the butter over medium-low heat until the butter separates and the milk solids fall to the bottom, 10 to 15 minutes. If you want a slightly nutty and rich browned-butter flavor, let the milk solids brown just slightly. Otherwise, remove the saucepan from the heat and skim off any foam from the top of the butter.
- Strain the butter into a jar through several layers of cheesecloth or a fine-mesh strainer to remove all the solids.
- Cover the jar and store the ghee at room temperature for up to 3 weeks or in the refrigerator for up to 3 months.
This Golden Ghee goes great in my Hot Cinnamon Ricotta Noatmeal recipe.
This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.