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!
Clarified Butter & Ghee
Yield: Approximately 32oz of liquid gold.
- a large, non-reactive sauce pot (stainless or enameled cast iron is good)
- a 1-quart glass measuring pitcher, with spout (Pyrex makes a good one)
- cheesecloth or a nut-milk bag
- 2 pounds of grass-fed butter (Kerrygold, SMJÖR, or other pasture butter)
To make clarified butter: 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.
If you’d like to turn the clarified butter into ghee: Allow the milk solids to continue to cook slowly until they become browned and begin to sink to the bottom of the pan. When there is no longer any material waiting to brown and sink to the bottom of the oil, the ghee is finished. Pour it through a cheese cloth to strain out the browned milk solids. Allow it to cool before filling the jars you will store it in. Store ghee in a glass jar in the refrigerator (or a cupboard if the weather isn’t too warm) for up to a month.
- Blend clarified butter or ghee 50/50 with coconut oil for a sweeter tasting cooking fat. If you make the blend, you will not likely want to refrigerate it as it will become very hard and difficult to use.
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.