Ghee is perfect for higher heat cooking, frying, making pate and putting a bit of spunk in your cauli mash!
Ditch your vegetable oils for this little ripper that actually nourishes you, not inflame you.
The milk solids are removed making it as dairy free as it can be….depends if you let the stuff on the bottom sneak in.
Saturated fats have been part of the human diet for thousands of years. Fat consumption was slammed in the 1930’s based on research that excluded the evidence that fat was not the problem. Ya just can’t trust anyone these days!
Saturated fats are essential. They contribute to many hormonal processes, protect and repair, are the most effective source of energy and transport many essential molecules around the body. The question is not whether we should be consuming fat or not, it is how much we should be consuming. The evidence is there to support the consumption of saturated fats for the prevention and treatment of diseases including diabetes, cardiovascular disease and obesity. Returning to a diet that has been consumed since time began will see a reversal of the damage done.
- 3h 30m
- 3h 35m
- 4 cups
- 1 kilogram unsalted, grass fed butter
- Preheat the oven to 120 degrees
- Add the blocks to a glass or stainless steel oven dish and place in the oven for 3-4 hours
- It will bubble away and slowly become more golden.
- When it is ready the liquid will separate and the milk solids will sink to the bottom, the ghee will be in the middle and some crusty bits of whey will float on top.
- Allow it to cool slightly. Carefully scrape as much of the floaty bits off as possible with a tea strainer
- Pour the remaining ghee into a jar with some cheese cloth or nut milk bag on top to catch any remaining whey or milk solids.
- The milk solids will stay on the bottom of the pan if left undisturbed as you pour the ghee out.
- Store the ghee at room temperature or in the fridge.