Liquid Gold! Tastes like pure liquid gold!
It tastes good on everything. It tastes like a little bit of heaven. I use it to saute with, on top of sweet potatoes, toast, and I add to dishes to make them richer. I use it with just about every dish! Homemade Ghee is clarified butter, but simmered longer to bring out butter’s inherent nutty flavor. Ghee has a high smoke point, making it perfect for cooking, with an incredible flavor! And a little bit of ghee… goes a long way.
For those of you who have never used ghee, it has a high smoke point, making it perfect for cooking, with an incredible flavor! It is rich in fat soluble vitamins A, D and E, it reduces inflammation, improves digestion, and builds strong bones with vitamin K2. Ghee also tastes like butter, but is “Butterier”. Many people who cannot tolerate dairy can handle ghee.
Golden and delicious, the taste is Ghee is an unsalted butter with the milk proteins removed.
… And it is expensive to buy… but simple to make. Unlike butter, it does not need to be refrigerated. Enjoy this amazing golden treat!
- Serving size: 1 Tbsp
- Calories: 135
- Fat: 15 grams
- 16 ounces (1 pound) of butter- preferably unsalted, organic and grassfed
- Place the butter in the saucepan.
- Heat the butter over medium heat until completely melted. Reduce to a simmer.
- Cook for about 10-15 minutes (this will vary based on how hot your stove is).
- The butter will will foam, then bubble, then seem to almost stop bubbling and then foam again.
- When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be pieces of milk solids at the bottom of the pan. Remove quickly to another burner, wait 2 minutes and then pour into a glass measuring bowl.
- Pour slowly through the wire mesh strainer lined with several layers of cheesecloth or double cheesecloth into container with lid. It will harden after a few hours or over night.
- Ghee will last up to a month at room temperature or even longer in the fridge... Mine does not last that long! Maybe... a week!
- Use as a cooking oil for; sauteing vegetables; top sweet potatoes & gluten-free breads; cook eggs; melt on steamed/roasted vegetables. Ghee is much more flavorful than butter, so you will not have to use as much.
- Enjoy!