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When I started GAPS Intro, one of the many things I had to do was learn how to make ghee.
I had never used it before, as I love me some butter. But part of the GAPS Intro process is introducing ghee in Stage Two. And later when I learned that dairy – even butter – was triggering acne, ghee became a staple in my diet.
Even a little bit of milk solids left in the bottom of my ghee could make me break out if I accidentally ate them, so my ghee needed to be clean. Bought from the store, this is guaranteed. But that stuff is expensive! Rule #1 of real food on a budget is to make it myself.
I struggled with this, however. I just couldn’t get it to separate properly, and I couldn’t figure out what I was doing wrong! Soon I learned: there is a difference between clarified butter and ghee.
They are very similar, as both involve heating butter to remove water, casein, and lactose. Ghee, however, cooks for longer and has a more toasted flavor. Not only is the flavor slightly different, but it is also easier to get everything out. It leaves you with pure dairy fat that most people can tolerate, even if sensitive to dairy.
Oh, and it tastes so good.
How to Make Ghee
Choosing your butter: Quality of butter is most important. Ideally, you will want organic butter from grass-fed cows. Cultured butter is also amazing, but not necessary. If you have the choice between salted and unsalted, go with unsalted. I find that most of the salt stays with the milk solids, so it is not a big deal if you plan on throwing those out. But if you feed them to someone, like I do to my husband, unsalted butter makes them better.
You can start your butter from frozen, refrigerated, or softened. Whichever you choose will affect your cooking time. I use refrigerated butter unless I forget to pull some out of the freezer. I find it is easiest to get the wrappers off when refrigerated.
Many methods for making ghee use a cast iron pan and the stove. I have tried this method and failed almost every time. I either do not cook the ghee enough, or I burn it terribly and waste an entire pound of butter. It is a problem. Luckily, there is a fool proof method that will give you perfect ghee every time: the oven!
With this method, simply preheat your oven to 250°F, place your butter into a casserole dish or cast iron pan, and place in the oven for about an hour. No muss, no fuss. You can just forget it until the timer goes off with no chance of it burning! See below for more detailed instructions and what to look for to ensure the ghee is done.
Ghee right out of the oven
The biggest trick is ensuring that the ghee is obtained without bringing any of the milk solids with. I employ a few different transfer techniques for this, including a fine mesh strainer, a spoon, and decanting. Your sensitivity to dairy will affect how careful you have to be.
Halfway through my separation process
Ghee is shelf stable and can be stored in a glass mason jar at room temperature. I always keep mine in the refrigerator just to be safe, but take it out half an hour before meals (if I remember) to let it soften a bit. It is hard as a rock in the fridge!
Garlic Infused Ghee
Before we get to the detailed recipe, I want to share my favorite way to make ghee: garlic-infused ghee! I discovered this when I decided to eliminate FODMAPS for a couple weeks and couldn’t bear the idea of no garlic. Since FODMAPS are water soluble, oils and fats can be infused with the flavor of the garlic without taking on any of the FODMAPS some people with digestive issues need to avoid. Try frying salmon in garlic infused ghee or pouring it over green beans. WOW! Whether you need to avoid FODMAPS or not, that will change your life.
To make garlic infused ghee, chop or crush 6-10 cloves of garlic. 6 is what is generally recommended, but I really like garlic. I use a lot. Put the garlic in the oven-safe dish with the butter and let them bake together the whole hour that you are making your ghee. When the ghee is finished, strain the garlic out with the milk solids. Simple, and amazing.
Both regular and garlic-infused ghee are safe for Stage Two of GAPS Intro.
Ghee is a healthy fat that can be enjoyed during GAPS Intro and by many people with dairy sensitivities.
Ingredients
- 1 pound organic, grass-fed butter
- (optional) 6-10 cloves of garlic
Instructions
- Preheat oven to 250°F.
- Add butter and garlic (if using) to an oven safe dish or cast iron pan.
- Place dish in the oven.
- Cook for one hour.
- Remove pan from oven. The butter should be separated into three layers: a milk layer on the top, a golden ghee layer in the center, and some milk solids stuck to the bottom.
- Allow to cool for 20-30 minutes, allowing the top layer to harden.
- Pour everything through a fine mesh strainer or cheese cloth into a container with a spout (such as a measuring cup), separating out most of the milk solids.
- Skim any milk solids off of the top and wipe the spout clean. You may have some fine milk solids sink to the bottom.
- Decant the ghee into a pint sized mason jar, ensuring that no milk solids go with.
- Store in the refrigerator or on the counter.
Notes
The milk solids can be discarded, or eaten by a dairy-tolerant family member. My husband loves my garlic and milk solid scraps stirred into soup or spread on a slice of bread.
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Shared on Allergy Free Wednesday, GAPS Recipe Roundup, and Wildcrafting Wednesday.
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So l, just to “clarify” 😉 how is ghee different to clarified butter?
Ghee cooks for longer, and this makes it easier to get everything out and gives it a slightly different flavor. They are very similar, and both are considered to be pure butterfat, but I find that with homemade ghee, I get a purer result than with homemade clarified butter.
I can’t wait to try it! 🙂 Have you ever made a bigger batch, and do you have any recommendations for adjusting the cooking time accordingly?
I have made bigger batches, but unfortunately cannot remember if I needed to adjust the cooking time at all. I would start by following the directions for one pound, and going longer if it looks like it is not fully separated.
I recently made ghee for the first time, on the stove. While it did turn out OK, I was worried I might be cooking it too slowly or too quickly, and I wasn’t sure when to stop. I will try your oven method next time for minimum stress.
I didn’t have a fine strainer so I used a funnel and a paper coffee filter. I thought it would clog and stop flowing but it worked great.
“Choosing your butter: Quality of butter is most important. Ideally, you will want organic butter from grass-fed and grass-finished cows.“
you stated this above, just wondering what does a grass finished cow have to do with butter?
Good question; it wouldn’t. I’ll fix that mistake.
This is the only way I make Ghee!! Wonderful recipe super easy for those of us that like to wander during cooking, or multitask!!
Followed this recipe, poured my ghee in jar, and put in refrigerator after cooling. After overnight, there is about 1/2 inch of liquid at bottom of jar. Is it ok to use? What happened?
Is there a time limit on it ? Will it be good for a month or so ?
I’ve never had ghee go bad on me. I usually keep it in the fridge to be safe. But the ghee I’ve bought at the store has a best buy date of several months out, and that’s stored at room temperature
I found this recipe after I burned two sticks of butter with the standard method. I’m so glad you shared this fool-proof way. It turned out perfectly. I’m never going back to the old way. Cheers!
I’m going to give this a try! I just ran out of my store-bought ghee. It’s $8 for 3/4 lb of ghee! I was reading the directions… when you said allow it to cool, there will be a layer on top, why not scoop that out first? I was also thinking that after scooping that off, then use a turkey battery to get the ghee out, leather bottom layer. Maybe I’m thinking too much LOL