Dairy-free or lactose intolerant? This is for you! The whole purpose behind making ghee (for John and myself) is to remove the dairy solids that so many (including us) are intolerant to.
Ghee is a great fat for cooking, and even can be subbed into baking recipes in place of butter! I have combined a bunch of recipes from my favorite bloggers to bring you this how to!
DIY ‘Liquid Gold’ Ghee
What you need:
Unsalted grass-fed butter
What to do:
Start with your unsalted butter from grass-fed cows (I love Kerrygold and used 2# for what’s pictured in the mason jar!), don’t settle for low quality!
- Place butter into a medium saucepan over low heat, melt.
- Once melted, the clear fat will separate from the milk solids. Continue to simmer.
- You’ll see it start to bubble, clear bubbles… This is the water cooking off.
- Once those bubbles start getting smaller, the surface of the butter will be foamy. At the bottom of your saucepan the milk solids are starting to brown. Your goal is to get those milk solids to a deep golden brown (roughly 10 minutes after the butter starts bubbling).
- Remove from heat and pour through a tight mesh strainer or multiple layered cheese cloth. Store in a sealed glass jar – mason jars work great! Technically, since we removed all the dairy solids, you could keep your DIY ghee on the counter. But, just to be on the safe side you can keep it in the refrigerator.