Ghee is a form of clarified butter that originated in ancient India. It is commonly used in Paleo cooking as it is lactose and casein-free. This Paleo ghee recipe produces a rich, nutty-flavored cooking fat that is perfect for sautéing, frying, or adding to recipes for a delicious flavor boost.
Ingredients: 4 cups unsalted grass-fed butter.
Instructions: Place the butter in a heavy-bottomed saucepan over medium-low heat. Allow the butter to melt slowly without stirring. It will start to foam and sizzle. Once the foaming subsides and the milk solids start to settle to the bottom, reduce the heat to low. Continue to cook the butter on low heat for about 30-40 minutes, until it turns a golden color and the milk solids at the bottom turn brown. Carefully skim off any foam that rises to the surface during cooking. Once the ghee is golden and fragrant, remove it from the heat and let it cool slightly. Strain the ghee through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean, dry glass jar. Discard the milk solids left in the sieve. Allow the ghee to cool completely before sealing the jar with a lid. Store the ghee at room temperature for up to a month or in the refrigerator for several months.
Prep Time: 10 minutes
Cook Time: 40 minutes
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