Homemade Ghee
Rated 5.0 stars by 1 users
Category
Sides
Author:
Kimberly
Servings
850g
Ditch your vegetable oils for this little ripper that actually nourishes you, not inflame you.
The milk solids are removed making it as dairy free as it can be....depends if you let the stuff on the bottom sneak in.
Ingredients
-
1kg unsalted, grass fed butter
Directions
Preheat the oven to 120 degrees
- Add the blocks to a glass or stainless steel oven dish and place in the oven for 3-4 hours
- It will bubble away and slowly become more golden.
- When it is ready the liquid will separate and the milk solids will sink to the bottom, the ghee will be in the middle and some crusty bits of whey will float on top.
- Allow it to cool slightly. Carefully scrape as much of the floaty bits off as possible with a tea strainer
- Pour the remaining ghee into a jar with some cheese cloth or nut milk bag on top to catch any remaining whey or milk solids.
- The milk solids will stay on the bottom of the pan if left undisturbed as you pour the ghee out.
- Store the ghee at room temperature or in the fridge.