One Dairy Item You Might be Avoiding Unnecessarily

Clarified butter, also known as ghee, is one dairy item you might be avoiding without needing to. The process of clarifying butter makes it more conducive to digestion because you’ve removed the lactose and casein, which are two components of dairy that cause allergic reactions in some people. You know your body best, and it’s up to you to figure out if this works for you. 

Ghee is delicious, stable at high temperatures due to it being a saturated fat, and helps make the nutrient content of your vegetables more bioavailable (ditto this for all healthy fats). It’s so easy to make and considering the high price tag, worth the effort. If you’re illness prevents you from standing at the stove for a long time, set a timer to go off at 15 minutes and check it periodically for the signs of readiness (illustrated in the video below). There is a point of no return, but you can easily catch it before then if you know your stove, cookware, and threshold for standing.

How to Clarify Butter AKA Ghee
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  1. 2 pounds grass fed butter (Strauss is 100% grass fed; Kerry Gold is 99% and more cost effective).
  1. Bring butter to a boil in a saucepan.
  2. After 2-3 minutes turn the heat down to medium-low. The milk solids will start to rise to the top, separating from the butter; then it will foam. Let it continue cooking until the foam turns a golden brown color and milk solids drop to the bottom of the sauce pan. (Watch the video to see what this looks like).
  3. Use a fine mesh strainer lined with cheese cloth into a clean jar to strain it. Can be stored at room temperature and will keep up to a month.
In The Kitchen Keepin' It Real

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