How to Make Ghee

The next post in our GAPS Basics series, this is a recipe for making ghee. Ghee is a lovely, golden fat to use for cooking, add to soups, spread on nut bread, or just eat by the spoonful!

Because of the clarification process removing all the whey and leaving pure butterfat, ghee is virtually lactose-free, casein-free, and can be tolerated by many people who do not tolerate any other dairy products.  It is also one of the most budget-friendly animal fats to add to your diet,  though it is good to keep getting a variety of animal fats such as tallow, lard, and poultry schmaltz.

Ghee can be added into the GAPS diet from Stage 2 forward if tolerated.  It is rich in medium-chain fatty acids, making it easier to digest than other fats.

Making ghee is easy, and less expensive than buying it.  There are many ways to make ghee, this is my personal favorite.  An alternate method is presented in the notes.

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Ghee

  • Author: Deanne

Description

Pure butterfat, ghee is delicious and tolerated by many who don’t tolerate any other dairy! It is wonderful for sauteing, baking, and adding to soups or main dishes.


Scale

Ingredients

  • 1 lb pastured butter

Instructions

  • Place the butter into a saucepan and heat on medium low until melted.
  • Turn heat to the lowest possible setting and allow butter to simmer until it no longer bubbles and pops and all liquid has evaporated-about 20 minutes.  It will begin to smell like browned butter (slightly nutty aroma).
  • The impurities will be either solidified as a crust on top of the butterfat, or they will be browned and stuck to the bottom of the saucepan.
  • Strain the solids as you pour the ghee into a glass jar or other container through either a cheese cloth or a fine mesh stainless steel sieve.

Notes

You can use more or less butter than called for. The more butter you use, the longer the process of evaporating the whey liquid will take.

Dr. Natasha’s Method (from Gut and Psychology Syndrome, Recipes section): Heat butter in a french oven or cast iron pan in the oven at 200 degrees for 45-60 minutes. Cool the dish in the refrigerator and then remove the butterfat (it will be solid) from the remaining white liquid (whey). Dry the ghee with a paper towel.

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