If you had a chance to read our first recipe post, you will have seen ghee mentioned as our preferred cooking fat for The Celebratory Steaks. We’d be lying if we said we didn’t play favorites when it came to choosing a fat to use in the kitchen, but truth be told, ghee ranks reeeealllllyyyy high on our list of go-tos. Duck fat definitely comes in a close second (maybe even tied for first), with lard (pig fat) and tallow (beef fat) rounding out our favorites.
That ghee though, so savory, so flavorful, sooooo delicious.
As with a few of our other kitchen staples like homemade broth, ghee is incredibly easy to make yourself, it just takes time. And we’re not talking standing over the stove monitoring the bubbly ghee for hours on end, we mean, drop some butter in a sauce pot, go find something else to do (although we’d never advise leaving your home while your stove top is on, but maybe go do laundry, garden, or binge watch your favorite television show), and stir occasionally. Easy peasy.
What exactly is ghee? Ghee is the pure fat component of butter. During the cooking process (detailed below), the dairy solids are removed leaving delicious butter fat behind. By doing this, ghee is more stable and resistant to spoilage, and because the milk solids are removed, most people that might have issues with lactose or consuming dairy, find they can tolerate ghee just fine. Other than it being downright delicious, one of the best qualities of ghee is that it can handle higher heat cooking beautifully since the dairy solids, which burn easily, have been removed. It also carries with it a host of fantastic health benefits, but we’ll let you explore those as you see fit. 😉
Let’s get to it then, shall we?
Obtain sticks of butter. We prefer Kerrygold butter as it comes from spoiled happy cows that free range graze on lush green grass and are not treated with antibiotics or hormones. Our Costco sells large packs of this butter so it makes it very cost efficient to make our own ghee. If you can’t find Kerrygold, Organic Valley is another company that sources their dairy from grass-fed cows, and last, but certainly not least, you can always contact your local farm to see if they sell butter from their grass-fed cows. Your butter, unless salted, should have only ONE ingredient, cream. That’s it. We will take a moment here to mention something very important, fat can be one of the most healing and nourishing things to include in your diet, HOWEVER, sourcing is crucial. It is imperative that you source any animal fat product from farms/companies that are raising animals that are living their lives in a natural environment free from CAFOs, hormones, and anything else that might be foreign and unnecessary to their digestive systems.
A bit side tracked there…
Drop sticks into a sauce pan and turn stove top to the lowest heat setting. It doesn’t matter how many sticks you use, the process is exactly the same. Don’t try to streamline the process by turning the heat up, this process is low and slow. Go find something to do.
If you can’t remember to come back and check on the pot, set a timer for 30 minutes. At that point you’ll see the dairy solids have completely separated from the butter fat. Give a gentle stir to get the heat moving around a bit. Go back to what you were doing.
After about an hour or so (depending on how many sticks you’re using), you’ll see the dairy solids bubbling up to the top. Give another gentle stir and go back to your insert favorite show series binge.
Once the dairy solids have browned and sunk to the bottom and just a bit of “froth” remains, you are done! Turn your stove top off and give the ghee some time to cool down a bit.
After about an hour, get your storage jar out. We always use glass and do not recommend plastic storage, especially for this application. Run your storage container under some hot water and dry thoroughly to ensure the hot ghee doesn’t crack your storage container. Pour the ghee through a nut milk bag or cheesecloth (affiliate links) or other fine strainer to catch the milk solids.
All that will remain will be the beautiful liquid gold that is ghee! Once it cools completely, it will become solid. Depending on your climate and the consistency you prefer, you can leave this out on your counter or keep it in your fridge. Make sure you always use a clean utensil to get the ghee out as any food or liquid will create mold or spoilage.
A couple years ago we could have never imagined having such a love affair with ghee or having multiple cooking fats to choose from. Fats that we’re not afraid of for fear they might make us fat. Fats that we use in every single meal, in joyful abundance. Embracing the use of fat in our kitchen has single-handedly taken our meals and health to the next level and in turn made for a couple very happy bellies.
**Note: If you’re not up for making your own, our favorite ready-made brand is Tin Star. You’ll find the absolute lowest price if you purchase through Thrive Market (affiliate link). For a quart (32oz) you’ll pay $31.95 on Thrive. Purchasing our butter from Costco, we are able to make a quart for $10.25.**