About 1 Hour or Less, Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP Friendly, Paleo Friendly

Recipe: Make Your Own Ghee

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!

Make Your Own Ghee (A.K.A Butter Juice)

Prep Time: 2 minutes

Cook Time: 1 hour

Total Time: 1 hour, 2 minutes

Yield: Depends on how much butter is used

Make Your Own Ghee (A.K.A Butter Juice)

Always double check your ingredients for Gluten Free status before using!

You can make any amount you desire.

Small crockpots are especially handy for this recipe. If it cooks a bit longer than expected, it'll still work fine. Just don't burn it!

Ingredients

  • Butter - Preferably grass fed

Instructions

  1. Place butter in a crockpot.
  2. Set the crockpot to low and the the butter melt and separate for about an hour of two, depending on your crockpot.
  3. Turn the crockpot off once you have a golden liquid on top with a white milky layer on the bottom. See photos in the post for a visual.
  4. Strain the mixture: Scoop any film off the top, then carefully tilt the crock (it'll be hot, so use appropriate protection!) and slowly pour just the fat through a strainer lined with cheesecloth, into a glass jar, making sure none of the milky white stuff finds its way in there. If you work slowly, the white, milky stuff should stay at the bottom.
  5. Discard the leftover milky stuff.
  6. Cover the jar and store in the fridge.

Notes

Ghee is great for sautéing, as a replacement for butter on gluten free toast or as a fantastic substitute for oil when making stovetop popcorn, and more!

If you are super-sensitive to dairy, understand that it is possible that trace amounts of dairy protein may remain and may not be the best choice for your needs.

http://www.gluten-free-way.com/recipe-make-your-own-ghee/