What is Ghee?Ghee is very similar to clarified butter, but the difference is that ghee is cooked a little longer so that the milk solids start to brown, giving it a slightly sweet and nutty aroma and taste. It is made entirely of butter, but when the butter is heated to make ghee, the water evaporates and the milk solids start to separate and then turn brown. You can skim those brown milk solids off and you’ll be left with beautiful golden ghee (liquid gold!). Most people that are allergic or intolerant to dairy can consume ghee with no negative reactions because the milk solids have been removed!
Step 1:Place the butter in your crockpot.
Step 2:Set your crockpot to high and keep it uncovered.
The picture below shows the changes you will see as the butter is cooking. The first picture on the left is after about an hour. The butter is starting to completely melt. An hour or so later, you’ll start to see foam gathering on the top. Then you’ll notice the foam start to turn brown. As it turns brown, it will start giving off a very pleasant, almost nutty aroma.
Step 3:After the foam on top starts to turn brown and develops a crust as shown in the last picture collage above, turn off the crockpot. This can take anywhere from 3 hours to 7+ hours, depending on your crockpot.
Step 4:Strain the the liquid into your jar or jars using a double folded cheesecloth, 2 coffee filters or a nut bag. I sometimes strain twice just to make extra sure that all those pesky milk solids are out. If any are remaining, they will float to the top so they will be easy to spot. You can skim them off with a spoon or you can strain the ghee a second time.
Step 5:Let the ghee cool completely and then put on the lid. There’s no need to refrigerate unless you want to. Ghee will keep in or out of the fridge for many months (up to two yers) . The only thing that will cause it to go bad early are if it gets exposed to too much sunlight or air or if it happens to get water in the jar.
Health Benefits of Ghee
- Ghee is considered a power and healing food in many cultures. It’s extremely high in nutrients. It’s rich in vitamins A, D, E, K2. It’s one of the highest natural sources of CLA.
- Ghee is rich in medium chain fatty acids, which means it’s used immediately as energy and not easily stored as fat.
- Ghee is excellent for digestion as it stimulates the digestive fires.
- It’s rich in butyrate which suppresses inflammation in the gut and other tissues.
Ghee vs. Butter
- Ghee has a much higher smoke point than butter (485 degrees F vs. 350 degrees F) so ghee is an especially good choice for cooking and frying at high temperatures. Remember if you heat a fat or oil past it’s smoke point, it releases harmful free radicals.
- Ghee does not spoil easily and has been said to last up to 100 years without refrigeration if sealed in a container and stored in a dark place!
- Ghee tastes like butter without causing dairy allergies. Ghee is made from butter but the milk solids have been removed so most people who are allergic or intolerant to dairy are fine consuming ghee.