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How To Make Homemade Ghee
You see “everyone” mentioning the use of “Ghee” aka clarified butter as a substitute for regular butter in many of our CFC recipes, but do you know why?
Ghee is made by simply melting regular butter.
The butter then separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose, making it a very good possibility for you, if you have allergies or sensitivities to most dairy products.
Ghee has a higher smoke point when compared to typical butter, so it won’t burn as quickly. This makes Ghee perfect for sautéing meals. Butter will smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C). Awesome!
Ghee also produces fewer toxins (acrylamide) when heated compared to some other oils.
Acrylamide is a chemical compound that develops when foods are cooked at high temperatures.
This chemical has been proven to increase the cancer risk in animals, but it’s unclear whether it also increases the risk in humans as well.
- 1 lb pasture-raised butter
Heat a saucepan over medium-low heat and add in the butter. Once melted, reduce the heat to a LOW and gently simmer the butter until white solids float to the top.Using a spoon, patiently skim all of the solids from the surface and discard. Once the surface solids are removed, you’ll have clarified butter.Continue to simmer the clarified butter until it turns golden brown, with some brown bits that sink down to the bottom of the pan, about 4-5 minutes.At this point the ghee should smell nutty, then you’ll know it’s done. Remove from the heat, then strain through a few layers of cheesecloth. Allow your ghee to cool, then transfer into a clean jar with lid.Keep your ghee refrigerated for up to 1 year. Use this for cooking, frying, roasting or baking.