Ghee is a great alternative to oil or butter. It is high in healthy fats, including omega 3s. When being prepared, all dairy solids are removed from the butter making this a great dairy free alternative to butter. Ghee is rich in fatty acids, which are directly absorbed by your liver and converted into energy, not fat, so Ghee is seen as a great energy source by many athletes. Personally, I prefer the taste of ghee to oil for eggs and veggies, which is why I use it. Check out the recipe below to get your first batch going.
- 1lb of unsalted butter (preferably unpasteurized, grass-fed butter)
- 2 cloves of garlic (optional)
- 1/4 tsp of pink himalayan sea salt (optional)
1. Place your butter and garlic cloves in a pot on medium-low and allow for butter to melt.
2. Once butter has completely melted, change stove to the lowest setting possible and allow for butter to gently simmer. You will notice that the butter is foaming and there are solids that appear at the top. Do not remove these, just allow for the butter to simmer and the foam will turn into solids and sink to the bottom.
3. Allow for the butter to simmer at this setting for about 45mins to 1hr, until you notice the foam has created a bit of a solid at the top.
4. With a slotted spoon skim the solids into a bowl.
5. Using the slotted spoon, press down on the solids in the bowl to release any trapped ghee and pour this back into the pot.
6. It will be a clear dark yellow liquid by this point as well.
7. Allow the ghee to continue to cook for an additional 1hr (time could be more or less depending on the strength of your stove) until the ghee is a clear and transparent amber colour.
4. Strain the liquid through a regular mesh strainer or cheese cloth and store in a jar! At this point you can add in your salt and stir it in to melt. The ghee will take about 24 hours to harden into a solid form and be ready for use.
I'd love to hear how this recipe goes for you. Comment below and let me know!