HOW TO MAKE GHEE | Easy Homemade Ghee Recipe

Hi guys, this is Megan from the blog wellesandhomestead.com and today I'm going to teach you how to make your own ghee. I want to take you through the whole process of making ghee. You don't need a lot of equipment, and it's actually really simple and not, it doesn't take too long. Ghee is butter that's been processed to remove the milk solids. It's basically butter oil. Ghee can be a way for people with a slight dairy sensitivity to still enjoy butter because most of the casein and whey proteins are removed during this process of making this and you're basically just left with the fat. Do you know how butter tends to burn when you cook it on too high a heat? That's because all these milk solids in here that we're trying to remove burn really easily and when you remove those the smoking point of the butter goes way up from about 350 degrees to 450 degrees or more. Ghee has a lot of health benefits as well. Not only are really healthy fats just good for your body, but also ghee is full of vitamins A, D, K, and E. My husband Luke has been on the GAP diet for several months now and ghee is one of the things that you can eat on the GAP diet. Often they don't allow dairy on the GAP diet because a lot of the dairy has been taken out of this. Again, if you don't have a really extreme dairy intolerance, then you'd probably be able to tolerate ghee just fine. So because it's one of the things that his diet recommends eating, I have learned how to make my own ghee because if you didn't know, ghee is really expensive if you buy it from the store. So it makes way more sense to just buy butter and turn it into ghee yourself. So let's get right into this recipe. All you really need is butter and preferably like grass-fed organic butter if you can afford it or get your hands on it. I'm using this grass-fed butter that I bought off of Azure. This is a pound of butter that I'm using today. You can use as much or as little butter as you want. It just depends on how much ghee you need or how much you go through. You really don't have to worry about amount. You do the same thing no matter how much you use. So you add your butter to a pan. I'm just using a small pot. I think it's better if you have something that's a little narrower and the butter is deeper when it melts. Just because when you're skimming off different layers as you go, you don't want to have it so thin of a layer that you disturb the layer on the bottom. But you can use pans or pots or whatever. So you're gonna put the butter in your pot and turn on medium-low. Once the butter starts to simmer lightly, you'll notice that it separates into three layers. And remember, don't stir it while it melts. You don't want to disturb these three layers that you're creating. So foam forms on the top and it'll kind of sputter a bit because it's releasing all the moisture that's in the butter. And that is all the way that's floating on top. What you're gonna do is you're going to start skimming it off with a spoon. And it's just gonna take a little while. You're gonna have to do it several times. You want to keep an eye on the butter while it's doing this because you don't want to miss getting all this foam off. And then as the ghee continues to cook, the foam turns into clear bubbles and that middle layer of butter starts to become translucent. It's just yellow and you can see through it to the bottom. And then you should also be able to see kind of a layer of sludge, if you want to call it that. I can't think of a better word right now, but it's the lactose sitting on the bottom. It's all this really more of a white creamy stuff that's thicker than the yellow translucent layer on top. And so that stuff on the bottom is also a layer that we want to remove from your ghee. So once you see that layer of white stuff at the bottom and you're done skimming off the foam, then you are almost done. I like to actually let that layer at the bottom brown just slightly. Because when you brown it, it gives it a kind of a nutty flavor and I really enjoy that. Some people like to brown it a lot and some people don't like to brown it at all. And they just leave it white. Either, whatever you prefer really. But I like to wait till it's just, just slightly brown. And then you take it off the heat and you can let it cool for just a couple minutes. And then I'm going to take a muslin cheesecloth and I'm going to strain the ghee through this because it'll catch all that lactose that was sitting at the bottom. And you want to strain this into a glass container and you can store it in that glass jar. And if you have gotten a lot of the lactose and whey out, you'll actually be able to store this at room temperature. But if it's going to take you a while to get through it, you probably want to put it in the refrigerator. While the ghee is hot, it's kind of a yellowy, clear liquid. And then as it cools, it's going to become kind of a yellow and creamy and it's going to thicken up again. You can take this leftover stuff that we skimmed off the top and either give it to your chickens or compost it. And that's how you make ghee. And I love using ghee a lot more than butter now, now that I have tried it. I just really enjoy how it tastes and because it has a higher smoking point, I love to fry things in it. I hope this recipe was helpful for you guys and some of you guys will start making your own ghee. Thank you for watching and I will see you in my next video. Bye.