Ghee or Clarified Butter as many call it was one of the first healthy traditional fats I was introduced to. It’s a great alternative to coconut oil and can be used for sautéing, cooking and even frying due to its high smoke point. It contains no milk proteins making it an ideal choice for anyone on an autoimmune healing journey or dealing with dairy sensitivities.
Ghee is traditionally used in Indian cooking with a rich, almost caramel flavour profile that other fats cannot compete with. When made with high quality grass fed butter (that should be deep yellow, not white!) it is extremely high in Vitamin A and D both of which help our bodies to absorb minerals and balance hormones. The saturated fat and cholesterol support metabolic function, thyroid health and the structure of every cell membrane.
Specifically when taken with cod liver oil the benefits of both are increased.
The only problem with Ghee is that when store bought it can be ridiculously expensive, I’m talking 20-30 USD per jar. No thank you. When made at home however, its about 1/4 of the price, so go ahead, indulge in some healthy fats that support your metabolism and give ghee making a try!
- 2 lbs (I kg) of butter from grass-fed cows. Kerrygold is inexpensive and very high quality.
- 1 medium sized saucepan
- 1 glass mason Jar
- cheesecloth or coffee filter
- Place butter in medium saucepan and heat on low for 5 minutes.
- You should notice a white foam rising to the top of your melted, butter. These are some of the milk proteins. Scrape them off as best you can with a spoon and dispose. Let simmer for another 5-10 minutes. Continue to remove white foam from the top.
- When you can see the bottom clearly and most of the foam is removed your ghee is ready to strain.
- Place funnel over glass jar and line with a cheesecloth
- Carefully pour the ghee through the lined funnel and into the jar.
- Remove the funnel and let the jar sit to cool. Don’t touch the hot jar!
- Store in the cabinet or fridge for up to 6 months and enjoy!
- Don’t forget to take 1/2 tsp with your fermented cod liver oil!