6 min
How to Make Ghee Herb' N Wisdom and Natural Living podcast
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- Alternative Health
Wellness Mama said it best when she explained "In technical terms, ghee is a clarified, unsalted butter with the milk proteins removed. It has a high smoke point, making it perfect for cooking, and an incredible flavor. Many people who cannot tolerate dairy can handle ghee and it is a revered food in Indian cuisine."
As a person who is on a restrictive diet, ghee is also something you can take if you have Hashimoto's thyroid problems or are on a no sugar, gluten-free, no soy, no dairy diet.
Homemade ghee stores on the shelf without refrigeration for up to 6 months, possibly longer. If you store it in a cool dark area or the fridge, you can store it for longer periods, but refrigeration is unnecessary.
The flavor of ghee is different than regular butter. It has a smoky type flavor perfect for spreading on potatoes, bread, or melting for cooking.
Ready? Let's start.
Ingredients:
2lbs butter. Homemade or store bought. I have used both unsalted and salted.
Items needed:
CheeseclothFunnelGlass jar. A pint-size will hold 2lbs of butter.Glass Pyrex baking dish. The size doesn't really matter.Ladle (optional)
Directions for making homemade ghee:
Turn your oven to 250°.Take your chose butter and place it in a baking dish; when the oven is ready, place the dish in the oven.
Set your timer for one hour. At this point, I check the butter but usually need to leave it in for 15-20min longer.
You will know the ghee is done when there is a brown but not burnt crust on the top. You will also notice the milk solids at the bottom of the dish. This is the reason it's a good idea to use a glass pan.
Sometimes the crust on top is all connected and sometimes it breaks up. Either way at this point you can ladle the crust off or simply pick up the dish using hotbeds and pour it into a prepped glass jar which has the cheesecloth and funnel ready.
You will notice the milk solids in the bottom of the cheesecloth after the ghee has been poured through. You can feed these to your animals or discard them.
Here is what the ghee looks like when it is still hot in the jar.
Once your ghee has cooled, store it in a cupboard but away from the stove. Also as it cools it will have a lighter texture.
All that's left to do is to taste and use your ghee.
Blessing to you and remember, stay healthy and free!
Heather EarlesHeather is married to a retired Special Forces Officer, and they live on a sustainable farm with their four children. She is an established author of inspiration, fiction, and children’s books; a journalist, a stay-at-home mother, and an advocate for healthy living. She publishes a weekly blog and podcast (Herb ‘N Wisdom™) and writes for two newspapers to aid and inspire others. “I want to make people feel good about life.”
Learn more about the author
Wellness Mama said it best when she explained "In technical terms, ghee is a clarified, unsalted butter with the milk proteins removed. It has a high smoke point, making it perfect for cooking, and an incredible flavor. Many people who cannot tolerate dairy can handle ghee and it is a revered food in Indian cuisine."
As a person who is on a restrictive diet, ghee is also something you can take if you have Hashimoto's thyroid problems or are on a no sugar, gluten-free, no soy, no dairy diet.
Homemade ghee stores on the shelf without refrigeration for up to 6 months, possibly longer. If you store it in a cool dark area or the fridge, you can store it for longer periods, but refrigeration is unnecessary.
The flavor of ghee is different than regular butter. It has a smoky type flavor perfect for spreading on potatoes, bread, or melting for cooking.
Ready? Let's start.
Ingredients:
2lbs butter. Homemade or store bought. I have used both unsalted and salted.
Items needed:
CheeseclothFunnelGlass jar. A pint-size will hold 2lbs of butter.Glass Pyrex baking dish. The size doesn't really matter.Ladle (optional)
Directions for making homemade ghee:
Turn your oven to 250°.Take your chose butter and place it in a baking dish; when the oven is ready, place the dish in the oven.
Set your timer for one hour. At this point, I check the butter but usually need to leave it in for 15-20min longer.
You will know the ghee is done when there is a brown but not burnt crust on the top. You will also notice the milk solids at the bottom of the dish. This is the reason it's a good idea to use a glass pan.
Sometimes the crust on top is all connected and sometimes it breaks up. Either way at this point you can ladle the crust off or simply pick up the dish using hotbeds and pour it into a prepped glass jar which has the cheesecloth and funnel ready.
You will notice the milk solids in the bottom of the cheesecloth after the ghee has been poured through. You can feed these to your animals or discard them.
Here is what the ghee looks like when it is still hot in the jar.
Once your ghee has cooled, store it in a cupboard but away from the stove. Also as it cools it will have a lighter texture.
All that's left to do is to taste and use your ghee.
Blessing to you and remember, stay healthy and free!
Heather EarlesHeather is married to a retired Special Forces Officer, and they live on a sustainable farm with their four children. She is an established author of inspiration, fiction, and children’s books; a journalist, a stay-at-home mother, and an advocate for healthy living. She publishes a weekly blog and podcast (Herb ‘N Wisdom™) and writes for two newspapers to aid and inspire others. “I want to make people feel good about life.”
Learn more about the author
6 min