MAKING GHEE FROM BUTTER HOW TO

There is a lot of information about ghee in the realm of the world wide web. The last but not the least reason is that I don’t have to constantly watch the stovetop wondering if my ghee will “explode” anytime, because I chose the wrong temperature or a little water got splashed into it. You can set up a timer so the crockpot turns off without you worrying. I can control the cooking temperature precisely because crockpot has two or three temperature settings and there is no messing it up. I can also spare a burner on my stovetop, while the ghee is slowly simmering in the crockpot. First, it does not require a lot of energy. I started making ghee in the crockpot for multiple reasons. When used in foods it gives them a very subtle but rich buttery aroma. The second step is to make ghee out of butter, going beyond clarifying it. There are three levels of clearing milk solids from butter.

MAKING GHEE FROM BUTTER HOW TO

Making ghee at home is quite easy and today I will teach you how to make ghee in a crockpot. Store at room temperature as you would butter, or in the refrigerator for longer term storage.Ghee is liquid gold when it comes to its health benefits.Be careful to reserve the white part in the bottom of the pan and don’t pour it into the jar. Carefully pour clear, golden liquid off into a glass jar.Warm butter in oven at 250° F until completely melted.For all my tips on traveling on the GAPS diet, check out this post here. For longer term storage, keep it in the refrigerator. You can keep ghee on the counter if you’ll be using it up within days. Storage is exactly the same as butter also. You can cook with it, spread it on foods, and put it in recipes, in the place of butter. Once you have your jar of gorgeous ghee, you can use it just like you would butter. You can rotate the pan to pour from a different corner, and that helps to get the most ghee without getting any milk solids. It works best to go slowly and carefully. The key is to leave behind the white milk solids that settle to the bottom.

Very carefully, you pour the top layer of golden fat into a jar. It’s a really easy, simple process! Basically, you melt your butter in a low, 250° F oven until it is completely liquid. Just look for butter from grass fed cows, preferably organic. If that’s not available, there are some decent options you can purchase from health food stores or even regular grocery stores. The best place to source butter is from a local farm that makes their own butter from raw cream.

Just like with tallow, butter from grass fed cows contains the highest amount of beneficial nutrients. It’s best to stick with organic butter from grass fed cows. When you separate and remove the milk solids (that contain some lactose) from butter, you’re left with a pure, golden fat, called ghee. I explain how healing on the GAPS diet takes place in another blog post, which you can read here. In the early stages of the GAPS diet especially, we want to give our gut a complete rest from things that are hard to digest, including lactose. This post contains affiliate links, which means I make a small commission at no extra cost to you. If you’re following the GAPS diet, butter isn’t allowed right away on the introduction diet. Sometimes, though, you might have to take a break from butter. I’m going to show how to make ghee in the oven.īutter is definitely a must have staple in my house! When it comes from grass fed cows, it is one of the healthiest fats there is. But what about when butter doesn’t agree with you? In stage two of the GAPS diet, you can have ghee, which is clarified butter. They say everything is better with butter.

Making ghee from butter