Glorious, Golden Ghee!
Make your own!
Ghee is delicious, and a fantastic fat to add to your cooking. It's nutty, butterscotch-cy and wonderful, acting as a buttery addition to any of your Whole30 meals.
I like to make my own ghee. In fact, for almost two years of paleo eating and several rounds of Whole30, I have never purchased ghee.
I've searched online how to make it, and have learned over time that ghee is something that you need to put time into and watch if you make it on the stove top. Because ghee can go wrong if left unattended. I know because it happened to me...yuck. So, if you're going to make ghee, set aside 40-45 minutes of your day, and stay near the stove to watch the transformation from melted butter to ghee.
I like to use organic, grass fed butter, but I have used less fancy butters. My favorite is the kind you can buy at Trader Joe's. I also like to get the salted kind.
I have a heavy bottomed sauce pan that I like to use for making ghee. I think that it helps provide an even heat from my gas stove.
Add the butter to the pan. I don't bother cutting it up into small cubes. I add the four sticks whole and put the heat on to slightly above medium. The butter melts pretty quickly. Be sure to watch it at this time, because when the butter melts completely, it will start to develop a white foam on top.
Turn the heat down to medium low at this point!
Be careful at this stage of ghee making! The butter is melted, and hot! I have had large bubbles pop and spray mini lava-like bubbles on to my stove (and hand...oww!). If you get too many of the large popping bubbles, turn the heat down even lower....and watch!
Keep an eye on the melted butter at this stage. You may have read someplace to start to skim the froth out of the pan. I do not do this...I just watch the butter slowly cook into ghee.
After about eight to ten minutes of watching the butter bubble on low, you will start to notice that the bubbles get smaller. And they start to look like they are glazed on their tops. At this point, your butter is turning into ghee! Remember, keep an every watchful eye on it!
Your ghee will be ready soon once you are at this stage. I like to take a wooden spoon and move away the bubbles and froth to look at the bottom of the pan. You may start to see some brown floaters in the ghee. These are the milk solids cooking out of your butter, leaving you with ghee!
When you reach this stage with cooking your ghee, it is done! The next step is to strain out the cooked, brown mild solids.
I just recently learned to use a paper napkin inside a large strainer. It works even better than cheese cloth!
Let your ghee strain through the napkin and strainer into a measuring cup that has a pouring feature, which will help when you want to transfer your ghee into its final storage container.
Straining will take a few minutes because only a small stream of liquid can strain through at once. Be patient!
After the ghee completely strains, remove the napkin with the cooked milk solids and discard it. I like to use Ball jars and lids to store my ghee in the refrigerator.
There you have it...glorious, golden ghee!