Butter isn’t allowed on the Whole30, which is a total bummer because I love butter (who doesn’t?)
Luckily, ghee is allowed and even recommended as a good fat to use during the Whole30.
Ghee is clarified butter, or butter with the milk fat and proteins removed. Ghee is easier to digest for people with dairy allergies who can’t tolerate butter. I didn’t know this a few days ago, but after reading up on ghee, I’ve learned that it has tons of cool health benefits! For one, ghee has a higher percentage of medium-chain-triglycerides compared to butter. MCTs are a component of saturated fats, but have actually been shown to improve cholesterol profiles and ratios of good cholesterol to bad cholesterol. One reason coconut oil is considered a “healthy saturated fat” is because it has a high percentage of medium chain triglycerides. #nowyouknow
A downside of ghee is that it can be expensive and difficult to find at regular grocery stores. I think Trader Joe’s has some for a decent price, but I decided to be adventurous and make my own!
After a little googling and reading some how-to’s, I was ready to go.
Here I present to you what I did (which is probably wrong but seemed to work.) It also doesn’t require cheesecloth or other filters because I didn’t have those on hand and didn’t want to go out looking for cheesecloth.
I started with some good butter. I think it’s fairly important to get good quality butter. I read that you should use unsalted, but mine was salted and worked fine.
Put your butter in a sauce pan and start to melt it over medium heat. You can do more than one stick if you like.
Stir occasionally to make sure the butter doesn’t burn.
Once the butter is completely melted, you will notice white islands forming on top. These are the milk solids.
Keep watching and stirring occasionally.
After about 5-10 minutes, the white islands will decrease in size.
Then, it will become bubbly and foamy on top.
You will notice some of the milk solids sinking to the bottom of the pan. Keep an eye on these. As soon as they start to brown, take the ghee off the heat immediately. You DON’T want to burn those- if you do, all your ghee will taste burnt.
You’ll know it’s done when the milk solids have clumped along the sides, sunk to the bottom, and started to brown. Also, your kitchen will smell like incredible buttered popcorn 🙂
Now is the time you would filter out the milk solids using cheesecloth or I think a coffee filter might work. I had neither of those, so I just used my small mesh strainer. The wholes are pretty small, so I figured it would work.
Pour the ghee through your filter of choice. If there are any milk remnants, you can skim them off the top, or wait until the ghee solidifies and you can scrape it off the top.
I did a little of both.
And that’s it! You can store it at room temp, but that made me nervous so I put it in the fridge. I’ve been using it instead of olive oil every time I cook! And it’s fantastic drizzled over veggies 🙂