Ghee
NUT
FREE
LOW
FODMAP
With a rich, nutty taste and no milk solids or lactose that can cause intolerances, ghee is ideal for those with dairy sensitivities. Use it as you would butter. It’s also good to add to soups and broths to add extra gut-healing fat.
| Prep Time 2 minutes |
Cook Time 20 to 30 minutes |
Makes 2 scant cups |
Serving Size 1 tablespoon |
INGREDIENTS
1 lb. (450g) unsalted butter
METHOD
1 In a medium saucepan over medium heat,
melt unsalted butter for 10 to 15 minutes.
2 As butter begins to bubble, reduce heat to medium-low. Skim off foam as it develops, and cook, allowing browned milk solids to form and drop to the bottom of the pan, for 10 to 15 more minutes.
3 Strain ghee through a fine-mesh strainer lined with cheesecloth into an airtight, heatproof container.
4 Store at room temperature for up to 6 months.
“You also can cook the butter in a slow cooker on low for 6 to 8 hours. Skim off the foam if desired, or allow it to sink to the bottom. Strain as directed.”
Ghee