- Diane Sanfilippo | New York Times bestselling author of "Practical Paleo" and "The 21-Day Sugar Detox" | Home of the Balanced Bites Podcast - http://balancedbites.com -
How to: Make Clarified Butter or Ghee
Posted By Charissa Talbot On June 29, 2012 @ 8:34 PM In Basics,Dairy and Dairy Free,Easy Recipes,Featured,save money | 28 Comments
It’s been a while since I made clarified butter or ghee. Heck, our kitchen has been under construction for about two months, so, it’s been a while since I made anything other than quickly skillet-cooked or grilled food! I was thrilled to not only see one of my favorite grass-fed butters (SMJÖR brand) on sale at my local Whole Foods, but also that our kitchen is finished in time for me to crack out the Le Creuset pot and get all the dairy solids right out of it!
Today, I used four packs (about two pounds) and turned it into three “different” things: a large container of 50/50 clarified butter and coconut oil, a plain clarified butter, and a garlic-infused clarified butter. I only planned on making the first two, but my containers filled up and there was just a bit left over. And I had clove of garlic just sitting there looking lonely, so I smashed it and in it went to the last little bit!
Note: I made and photographed this recipe today in detail for a big reason- this is the ONLY recipe in my entire book that did not get photos included along with it! I wanted to include the how-to of making these dairy-free (or nearly) cooking fats but I just was not able to take the photos before the book went off to print (see note above about the kitchen!). So, if you are looking at the recipe in the book and wondering what this stuff should look like, here you have it!
This is just one of over 120 delicious and easy recipes in my new book, Practical Paleo!
Yield: Approximately 32oz of liquid gold.
Place the butter in a medium-sized, heavy weight saucepan, and melt it slowly over low heat. Allow the butter to simmer, and the milk solids will begin to float and become foamy at the top of the oil. Skim these milk solids off, and remove the butter from the heat. Pour it through a cheese cloth to strain out the milk solids. It is now clarified butter. Allow it to cool before filling the jars you will store it in. Store clarified butter in a glass jar in the refrigerator for up to a month.
Yes, you can enjoy this recipe while on the 21-Day Sugar Detox.
Pictured below is clarified butter, just on the verge of becoming ghee.
Article printed from Diane Sanfilippo | New York Times bestselling author of "Practical Paleo" and "The 21-Day Sugar Detox" | Home of the Balanced Bites Podcast: http://balancedbites.com
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