Ghee is essentially clarified butter, the only difference is a nuttier flavor by toasting the milk solids a little while longer. Ghee is a great alternative to straight butter as it doesn’t contain any of the milk solids found in regular butter, making it a great option for those avoiding dairy or lactose.
Benefits of Ghee
Ghee holds many benefits such as:
- Rich source of CLA
- High in Vitamins A and K
- Shelf Stable
How to Make Ghee
Making ghee is very simple. It’s important to make it with high quality grass fed butter, such as Kerry gold. You can use the salted version, but if you’re watching your sodium intake or avoiding salt, unsalted is a way to go as well.
1 lb grass fed butter
Fine mesh strainer
mason jar or glass container
Add the butter to a pot and heat over medium heat.
Once the butter starts to bubble, lower the heat a bit. Some foam will start to form at the top. The solids at the bottom will start to brown, this adds the flavor. Once the butter starts to have a nutty smell, remove from heat and pour through cheesecloth in a fine mesh strainer into your containers. The ghee should be once color with no pieces in it.
Once in jars, cool at room temperature without a lid. Once cool, you can store in the pantry or in the fridge.
Ghee can be used anywhere butter can, but is best for sauteing and frying.
Balancing whole natural nutrition can be easy with Vital Proteins Collagen. It’s an all natural protein with beneficial amino acids such as glycine, proline and alanine.
If you find yourself in a hurry to make breakfast, oatmeal mixed with fresh fruit, a little bit of ghee and Vital Proteins collagen peptides for a full, balanced breakfast filled with protein, healthy fats, and nutrients.