Easy Paleo Ghee (Clarified Butter) Recipe

Ghee (similar to clarified butter) is simply butter that has been heated to remove the milk solids, sugars and water leaving a clear, yellow liquid which is pure butterfat. The smoke point of butter is 350°F, but when you remove the milk solids to make ghee, the smoke point increases significantly…to 450°F! Because ghee has a higher smoke point than most other Paleo-friendly fats, it is a versatile cooking fat great for high-temp cooking like sautées, roasts, and stir-frys.

It’s really easy to render ghee from butter, and it’s a lot cheaper than buying it at the store. Many people who do not tolerate dairy, do fine eating ghee because the allergenic components of dairy are removed in the process of making ghee. However, when you’re rendering your own ghee, there’s a chance that some milk solids will remain in the final product, so use your discretion. Traditional ghee uses unsalted butter, but I’ve found that it works just as well with salted butter. You can also make ghee in a Dutch oven, but I’ve never been that fancy…I just use whatever pot I can find that’s clean in my kitchen and it’s always worked out fine! Heavy-bottomed pans are best however, to prevent the ghee from burning.

The post Easy Paleo Ghee (Clarified Butter) Recipe appeared first on Paleo Plan.

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Entry Published : May 26, 2017 at 06:37PM
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Ghee (similar to clarified butter) is simply butter that has been heated to remove the milk solids, sugars and water leaving a clear, yellow liquid which is pure butterfat. The smoke point of butter is 350°F, but when you remove the milk solids to make ghee, the smoke point increases significantly…to 450°F! Because ghee has a higher smoke point than most other Paleo-friendly fats, it is a versatile cooking fat great for high-temp cooking like sautées, roasts, and stir-frys.

It’s really easy to render ghee from butter, and it’s a lot cheaper than buying it at the store. Many people who do not tolerate dairy, do fine eating ghee because the allergenic components of dairy are removed in the process of making ghee. However, when you’re rendering your own ghee, there’s a chance that some milk solids will remain in the final product, so use your discretion. Traditional ghee uses unsalted butter, but I’ve found that it works just as well with salted butter. You can also make ghee in a Dutch oven, but I’ve never been that fancy…I just use whatever pot I can find that’s clean in my kitchen and it’s always worked out fine! Heavy-bottomed pans are best however, to prevent the ghee from burning.

The post Easy Paleo Ghee (Clarified Butter) Recipe appeared first on Paleo Plan.

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