Homemade Ghee

It’s like butter but better, if you can imagine!!!!

I use ghee in just about everything I cook. I eat it in one way or another every single day. People have such a huge misunderstanding about fats and I’ve heard so many people say they don’t eat butter because, “it’ll make you fat.” People cooked with animal fats like butter, tallow, and lard longgggg before oils became a widely used cooking fat. Then, the natural oils got replaced with hydrogenated oils that are on the market now. These oils are what’s making us fat. Your body loves butter and can actually use the nutrients in (grass-fed) butter for things like energy production, brain function, building cell membranes, not to mention all the vitamins like A, E and K that are essential to human health. Hydrogenated oils or partially hydrogenated like canola, vegetable, corn, soy, rapeseed, safflower, and sunflower oils are rancid from the hydrogenation process, therefore you get no beneficial nutrients from them and your body can’t use them for anything. These oils just become fat your body stores because it has no other use for them. Also, because they are rancid, these oils become toxins in the body and can cause serious inflammation and damage to the GI.

Ghee isn’t just a fad I jumped on. My mom used to cook with ghee all the time when I was a kid and to this day, the taste of jasmine rice and ghee takes me right back to childhood. Ghee is butter with the milk solids taken out so it is lactose free butter or “clarified butter.” It’s nutty and delicious and really easy to make at home if you aren’t into the high price tags of ghee at the supermarket. I often make different flavors with each batch so you get to play around with whatever you’d like. Here, I’ve written how you make regular ghee and two of my favorite flavors to make as well. You can literally make any spice you like into ghee like turmeric or a spicy ghee. Go nuts!

Ingredients

Plain Ghee:

2 8oz Grass-fed Unsalted Butter (Kerrygold or Vital Farms are my go to)

For Garlic Infused Ghee:

2 8oz Grass-fed Unsalted Butter
8-10 Cloves of Garlic

For Sweet Cinnamon Ghee:

2 8oz Grass-fed Unsalted Butter
2 tsp Cinnamon
2 tsp Honey (optional)
Pinch of Salt

Recipe

Plain Ghee:

Place 8 oz butter in a sauce pan and turn on stove top to medium. Start a 30 minute timer.

Once butter has completely melted and starts to boil, take heat down to low and simmer.

After 30 minutes, take off heat and let cook for 5-10 min. Place a cheese cloth over a strainer. Have a bowl or large container under the strainer and pour ghee into.

Store in a glass jar or container and it’s good for three months. You don’t have to refrigerate ghee but you can.

Garlic Infused Ghee:

Smash 8-10 cloves of garlic (you can chop as well but smashed garlic releases more flavor juices). Place garlic and butter in a sauce pan and turn on stove top to medium. Start a 30 minute timer.

Once butter has completely melted and starts to boil, take heat down to low and simmer.

After 30 minutes, take off heat and let cook for 5-10 min. Place a cheese cloth over a strainer. Have a bowl or large container under the strainer and pour ghee into. Eat the buttery crispy garlic with your hands (optional). They’re delicious. Store same as above.

Sweet Cinnamon Ghee:

Follow the steps for plain ghee. Once plain ghee is drained, in a separate bowl, mix together 2 tsp of cinnamon, 2 tsp of honey, and a pinch of salt. Pour in 8 oz of ghee (if you have left over, just save it as plain ghee!) and mix well until fully combined.

The cinnamon will sometimes settle at the bottom while the ghee cools but once it’s at room temperature, just give it a quick stir before using on toast, in coffee, on pancakes, or baking! Store same as above.