Ghee is a fantastic healthy fat used in cooking especially for high temperatures like roast veggies or frying. It is made from butter that has been heated until the milk solids seperate and are removed. It is to the removal of the milk solids that allows ghee to be kept at room temperature with out going off and allows for it to reach high temperatures without burning.
Many people who are dairy intolerant find that they can handle ghee due to the absence of the milk solids. But this really depends on whether it is the lactose or the milk proteins that are causing the allergy. If doing the auto immune protocol it is best to initially keep ghee eliminated from your diet.
Ghee is very economical and easy to make and tastes way better then store bought ghee.
One of the easiest ways to make ghee is in a slow cooker.
It's always best to use organic unsalted cultured butter. But a good quality unsalted grass fed will do.
Use 4 X 500g blocks. Place on low or the auto setting if you have it for around 6hrs with the lid on. No need to stir it or ladle off the milk solids. The best way to tell if the ghee is done is by the clear golden colour. All the milk solids will have settled to the bottom of the pot and the ghee will have stopped bubbling.
Ladle the top clear liquid into clean jars and store in the. cupboard. The remaining solids and ghee down the bottom can be added to a dahl or curry but must be used within a few days and kept refrigerated.
Cressida is a busy doing pretty much everything. Mother, partner, worker, small business owner. Passionate about food as medicine and creating optimal health and healing through making and eating yummy real food.