Happy Halloween everybody! Today i want to share with you my recipe for one of my favourite cooking fats – Ghee!

Ghee is a form of clarified butter that goes through the process of removing all the milk proteins, sugar and water from butter, which leaves just a beautiful golden, aromatic, health promoting, beautiful liquid. Ghee is completely nutrient dense, tastes bloody delicious (especially melted on top of veggies) and is perfect for us non dairy humans. Ghee also is a multi vitamin and has tons of health benefits.

5 Health Benefits of Grass Fed Ghee:

1. Ghee has a high smoke point! This is particular important because as most paleo folk will know most oils become toxic when heated past their smoke points. This make ghee suitable for all types of cooking including high heat cooking.

2. Ghee is not likely to affect people who have dairy intolerances. This is because the milk solids and impurities are filtered out. Dairy is a big trigger for me so as a precaution i always make sure i filter my ghee twice to maintain that all milk solids are filtered out

3. Ghee is rich in vitamin A, vitamin D and vitamin E. It is also high in Conjugated linoleic acid, which both lowers cholesterol and blood pressure and also helps to promote a healthy heart

4. Due to it’s high omega 3 fatty acid content, Ghee acts as a anti inflammatory which is particularly useful for those who suffer from chronic illness

5. Ghee is high in vitamin K2. This is an important vitamin as it not only supports strong bone health but it also aids in the absorption of calcium. Vitamin k2 is also an important one because if you don’t eat dairy it is very hard to get into your diet without supplementation.

What you will need: 

• A slow cooker

• 1250g grass fed butter

• A strong coffee filter/cheese cloth

• An air tight jar

Method:

For maximum health benefits use Grass fed butter. I opt for Kerrygold.

Place butter in a slow cooker and begin to cook on low

This process takes about 4 hours. Most of the milk proteins will drop to the bottom while some will rise to the top.

Filter the ghee through either a coffee filter or cheese coth. I use a chemex coffee filter. It’s the thickest filter on the market and does a great job. I always think its a good idea to filter ghee twice though! especially if you are sensitive to dairy

Store in a air tight jar and place in the refrigerator

Once your ghee has turned into a solid it is ready for consumption. Ghee will last for years and years without being refrigerated so make as much as you want!

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