You’ll love using this easy recipe for homemade ghee that’s Whole30 compatible. With a little time, you will yield a delicious, extremely cost effective dairy free healthy fat. It can be enjoyed plain, and can easily be amplified into a Whole30, Paleo, Keto flavored ghee with added components as well.
What Is Ghee?
Ghee is a class of clarified butter that originated in India. Solid butter melted and strained to remove excess water and milk fat solids. The result is deep yellow buttery spread with a nutty taste that you can use ghee in the same way you’d use butter, with an even higher smoke point since the milk solids are removed.
How To Use Ghee?
Ghee can really be used in any way you’d use butter, or oil. Use ghee in a 1:1 ratio for any savory applications such as sauteing, eggs, atop baked potatoes, fat for roasting vegetables, sauces, stews, browning, grilling. I love making the best herbed compound butter ghee to top cooked steaks as a beautiful and flavorful final addition.
Is Ghee Whole30 Compliant?
While the Whole30 program rules don’t allow dairy, ghee is allowed because when made properly, the lactose is removed from the butter making it as close to dairy free as possible. You can purchase ghee in many stores or add it to your next Thrive Market order, but it’s very easy to make your own from scratch. Your minimal time investment will yield much more ghee product and save a lot of money, while also controlling your flavor preference additions.
Why You’ll Love This Recipe Method
It’s budget friendly. A small 8oz jar of ghee could cost you upwards of $12 making it a very expensive condiment. By using this recipe, the only cost you’ll have is the price of the butter you purchase making it far more accessible.
You can customize the flavors. Ghee doesn’t have to be plain! You can add your favorite spices and seasonings or even make sweet ghee by adding cinnamon, vanilla, and sugar (sugar would make it not Whole compatible).
It lasts a long time. Since all of the perishable elements are strained out, homemade ghee can be stored on the counter for up to 3 months or longer if stored in the fridge.
You can use it in so many different ways. Ghee adds great flavor to proteins like steak and chicken. It’s also great for roasting and sauteing vegetables.
It has a high smoke point. Ghee will not start smoking until it hits 500 degrees F. This means it can handle high heat cooking which is an all around great option for cooking oil.
The buttery flavor is deep. Regular butter has a wonderful taste on it’s own, but once it’s cooked down and strained, the flavor deepens and becomes bold and nutty.
What You’ll Need
High Quality (salted or unsalted) Butter – You’ll need your favorite butter to make a batch of ghee. You can make as little or as much as you like. My favorite butter is Kerrygold unsalted butter.
Light Colored Sauce Pot – A lighter colored, heavy bottomed pot is best to make sure the ghee cooks evenly with good visibility. You want to be able to see if the solids that fall to the bottom are toasting and intervene before they start burning. You can absolutely still make this if you only have dark pans, but you must use your sense of smell.
Straining Tool to separate the milk solids out, while allowing the ghee to pass through. Any Nut Milk Bag / Chinois /Cheesecloth will work great, and they all have tons of uses in the kitchen.
Jars to store the ghee, I love my Weck Jars especially if you’re going to make enough to gift to a friend, but often use whatever clean jars I have available, they will all work!
If you’re working with a dark pan pay extra close attention to prevent burned butter.
Cook over medium heat.
Stir constantly once it is melted, evaluating the color and smell of the butter as you work.
The butter will foam and sputter as it cooks down.
Within 5-6 minutes it should start smelling nutty, rich and the sediment will be falling to the bottom.
Strain your ghee by putting cheesecloth, nut-milk bag or a chinois (fine mesh strainer) over a strainer and pouring the mixture into glass jars. If you’re using a cheesecloth you may have to strain two times if you find milk solids have passed through.
Let the ghee cool before putting the lids on and storing in the fridge.
How To Make Brown Butter Ghee
Brown butter ghee is simply regular clarified butter but the sediment at the bottom continues to cook and brown which adds a rich flavor to the ghee and turns the color of the finished product brown.
To make brown butter ghee using this recipe, simply let the ghee cook longer over medium heat in the pot until the sediment begins to turn golden brown. This will take about 10-12 minutes total depending on your level of heat.
Around the 8 minute mark, make sure your nose is paying close attention for that golden nutty aroma.
It’s important to make sure that you remove from heat just before the sediment burns as the heat from the pot will continue to cook the solids until everything is strained and removed.
Strain the cooked solids out completely and pour into glass jars, let cool.
Let the ghee cool before placing the lid on and storing in the fridge.
Use a butter that you enjoy the taste of, my preference is the unsalted Kerrygold butter for the flavor, nutrient density and color that grass fed butter offers, and the ability to customize the flavor additions.
This is a recipe that requires some patience and intuitiveness. Not all heat sources are the same which means it could take more or less time for your butter to turn into ghee.
If you’re going to make ghee, you might as well make a large batch by using as many sticks of butter as you’d like. The instructions are exactly the same.
Add a touch of cinnamon, coconut sugar, and/or vanilla to use in sweet applications (bulletproof coffee, tea, sweet potatoes, carrots, butternut squash.)
Sprinkle in some turmeric, ginger and a crack of black pepper for a rich yellow color and anti-inflammatory properties.
Make a sweet ghee spread with cacao, and honey.
What is the best way to store ghee? Your homemade or opened store bought ghee can be stored on a shelf in a dark cabinet for approximately 3 months, or in the refrigerator for approximately 1 year.
Can you freeze homemade ghee? Yes! You can freeze ghee just as you would with butter. If you’re freezing it in a jar, make sure there is enough room for it to expand. Ghee can be frozen for up to 1 year. Defrost in fridge overnight before using.
How do you know if ghee has gone bad? Look for changes in color, smell or taste. Ghee should maintain a buttery flavor and butter-like texture.
Can I make ghee in the slow cooker? Yes, you absolutely can. My friend Bailey at WholeKitchenSink has a recipe for Slow Cooker Vanilla Ghee, which is delicious in a bulletproof coffee.
Is ghee healthier than butter? This depends on the individual. If someone is lactose intolerant, ghee will likely be a healthier option for them as it will not trigger a lactose response in most individuals. Either way, ghee provides healthy fats and vitamins that are essential for health, and a delicious flavor that you’re in complete control over!
What is the best ghee to purchase from the store? I hope I’ve convinced you to try making your own, but if you’re in a pinch, check out the delicious flavors from Gold Nugget Ghee!
You’ll love using this recipe to make easy, homemade and budget friendly compound butter (ghee). This compound butter is rich in flavor while also being easy to make, and endlessly customizable. This herbed compound butter is perfect to top grilled vegetables, roasted poultry or grilled steak to add an extra special visual and flavor element.
Or, any of your favorite flavorful additions such as: fresh herbs, sea salt, smoked salt, granulated garlic, turmeric, ginger, pepper or go a sweet route with cinnamon, cardamom, coconut sugar, cacao.
Soften the ghee slightly. Add all the other ingredients to it and mix well with a rubber spatula. Spoon the mixture out into a straight line in parchment paper. Roll into a log and twist the ends to make it taught. Refrigerate for at least an hour until hardened.
Slice into rounds to add atop a steak, over grilled vegetables or even to serve with bread!
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