With just ONE ingredient, I don’t consider this a recipe as much as a money-saving tip. The first time I heard of Ghee, I had no idea what it was. It was merely mentioned in a few recipes on some Paleo websites. So what is it exactly? Ghee is a common ingredient in Indian cooking – it’s just butter that has the dairy solids removed. It also goes by drawn butter, clarified butter (think lobster), or in our home, affectionally called “butter juice.” For many dairy-free folks, it is a potentially good and tasty option. I say potentially because if you’re really dairy-sensitive, trace amounts of proteins, like casein, could remain. Many Paleo folks use it and apparently have no issues. It’s just really nice to have a sub for coconut oil. The first time I used ghee it was in the form of a store-bought jar (rather expensive), so I dug around on the internet and found some make-your-own recipes which are super simple, and are a fraction of the cost of the store bought stuff. I’ll generally use a pound of grass-fed butter (warehouse clubs are by far the most affordable) and make a ginormous jar of it. “Butter juice” has become my daughters’ go-to for making amazing stovetop popcorn (ghee, popcorn and salt are the only ingredients). I like using it when I want a richer, more buttery flavor in my cooking. Ghee also has a pretty high smoke point. I use it in a bunch of stuff, so stay tuned for more recipes that use butter juice!