How To Make Clarified Butter Or Ghee

How To Make Clarified Butter Or Ghee

In a lot of the recipes here you’ll see it called for, so I wanted to show you how to make clarified butter or ghee. Some folks have wondered what the difference is, so let me first break that down for you.

Regular Butter

People get so flustered when you suggest eating butter is OK. Those same people probably also say eating eggs and red meat gives you cancer, even though good science says that’s simply not true.

While butter made from grass-fed cows is the best regular butter you can get (my favorite brand is Kerrygold), some people will have trouble with the proteins found in dairy products even in grass-fed butter. If you can handle it, it’s a delicious addition of a good fat to your meals.

The one caveat is that you should stay away from “normal” butter (i.e., butter not made from the milk of grass-fed cows). Grain changes the fat profile of the butter for the worse (which is why grass-fed beef is better for you too), and the hormones in non-organically raised cows can end up in the butter. That’s why I am such a proponent of grass-fed butter, aside from the fact that it just tastes better.

Clarified Butter

When you clarify butter, you’re rendering it so that the proteins separate from the fat. This will remove most of the things people could have trouble with and are left with mostly a pure fat.

Ghee

To purify it even more, you can keep cooking until the water in it evaporates and the proteins cook down, even toast a little, and give the butter a a golden color. What really sings is the taste this gives to the butter. So delicious.

The recipe below is for ghee, but you can finish early if you only want clarified butter.

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photo by Larry Jacobsen via Flickr

This Is How To Make Hard Boiled Eggs The Best

learn how to make hard boiled eggs
I struggled with how to make hard boiled eggs consistently until my wife showed me this technique. It’s seriously the best way I’ve ever come across to make a hard boiled egg. Once you do it this way, you’ll never do it differently.

For some reason I could never get it right. It’d either be too hard or too soft. It was never the same from one batch to the next.

It’s as simple as can be, and I feel silly that it never came to me. Here you go.

How To Make Hard Boiled Eggs

photo by Lisa Williams on Flickr