Homemade Ghee

​I found a huge Amish organic butter roll at the local health market & knew ghee was going down. It's the EASIEST thing and anyone can do it. If you love butter but can't tolerate it, this is perfect for you. This is a staple in traditional Indian cooking and Ayurvedic medicine! Ghee is made through a simple process of simmering butter and then pouring off the butterfat, eliminating the proteins (casein and whey) and the milk solids (which includes lactose). What’s left is also known as clarified butter. When made from grass-fed butter, it is packed with vitamins A, D, E and K. It is also rich in butyric acid, a short-chain fatty acid that nourishes the cells of the intestines, helping those of us with gut issues! 

All you need is 1 lbs butter! Cut it up and add to a pan, then melt down on low. You will see a foam in top, just skim it off as best you can. It's just the water evaporating out. It'll start to separate as the ghee continues to cook. That foam turns into clear bubbles and the middle layer becomes translucent. You should also start to see some milk solid sludge sticking to the bottom of the pot. After 25-30 minutes, your ghee should be done! Turn off the heat and let it cool for a couple minutes, then strain it through mesh into a glass storage container. The ghee will become light yellow as it cools. Store in your cupboard or pantry for months, if it lasts that long! 

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