Ghee

Makes about 1 1/2 cups

Why This Recipe Works: Traditional ghee is made by slowly simmering butter until the liquid has evaporated and the milk solids have started to brown. The solids are then strained out so that all that’s left is pure butterfat. Because the milk solids have been removed, ghee no longer contains dairy, making it paleo-friendly. It’s an invaluable ingredient in the paleo pantry, since it is well suited for most high-heat cooking methods, and provides a rich, buttery flavor to many a dish. Making ghee at home is very simple and more economical than buying it. We first tried making ghee on the stovetop, but the direct heat increased the risk of burning the milk solids and ruining the ghee. Instead, we turned to the gentle, even heat of a low oven, and put the butter in an uncovered Dutch oven to ensure that all of the water evaporated. To give the ghee its signature nutty flavor, it was important to let it cook until the milk solids were well toasted. Finally, we lined a fine-mesh strainer with cheesecloth to ensure that none of the solids would slip through, which would compromise the ghee’s flavor and shelf life.

Be sure to use unsalted butter here. This recipe can be doubled.

1 pound (4 sticks) unsalted butter

1. Adjust oven rack to middle position and heat oven to 250 degrees. Place butter in Dutch oven and bake uncovered until all water evaporates and solids are golden brown, 2 1/2 to 3 1/2 hours.

2. Line fine-mesh strainer with triple layer of cheesecloth that overhangs edges and set over large bowl. Let ghee cool slightly, then transfer to prepared strainer and let sit until all ghee is extracted; discard solids. (Cooled ghee can be stored at room temperature for up to 3 months or refrigerated for up to 1 year.)


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