How To Make Ghee
If you’ve ever decided to buy ghee in an attempt to reduce the amount of dairy being consumed on the ketogenic diet, then learning how to make ghee might save you a lot of money.
Ghee is butter that has been heated, which then the milk solids are removed and most of the moisture is evaporated. It is shelf stable (so you don’t have to keep it in the fridge), and it’s perfect with coffee and mct oil.
Since the ketogenic diet calls for plenty of butter, ghee is a great option (or clarified butter) as it doesn’t contain as much of the lactose (dairy sugar) or milk solids that butter usually contains.
Have you ever been to the shops, and looked at the price of ghee? it’s expensive! You can save yourself quite a lot of money simply by learning how to make your own ghee.
Do you know a place that sells good quality butter for a cheap price? What are you going to make with all that butter? Ghee is your friend!
So what is ghee used for?
One of the best reasons to have ghee is because it’s very stable at room temperature, because the milk solids have been removed, and there is very little moisture left in the substance.
If you’re following a ketogenic diet, then ghee will be very useful in coffee and eggs (think scrambled eggs). But most of all, ghee is used in a lot of curries.
Products like Omega Power Creamer and other Keto products base their products on ghee or coconut oil because it doesn’t have to be kept in the fridge.
A great idea might be to fill a squeeze bottle with ghee, MCT oil and a little vanilla flavour for the easiest pre-made bulletproof coffee mixture ever.
until next time, stay healthy!
- 500g Butter (unsalted)(best quality you can find) (1lb)
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Cut the butter into chunks, and place into a medium saucepan on medium heat.
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While stirring, slowly heat the butter until foam begins to gather at the top. Reduce the heat to low, and simmer while stirring occasionally for 5 minutes
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You will see large bubbles begin to surface, and the foam will begin to subside. Keep heating until there is a small amount of milk solids form at the bottom of the pot.
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Please don't heat for too long, otherwise the milk solids will begin to burn, and ruin the ghee.
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Using a seive and a cheese cloth, pour the clarrified butter into a heatproof bowl, straining the milk solids from the butter.
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Pour into a jar, and keep in the fridge.
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