Homemade Coconut Ghee

Ghee is probably one of my favorite things. Ever. I take my ghee pretty seriously.
 Let's talk about ghee and what it is. So many people have never heard of it; it's crazy! 

Ghee contains all the nutrients as butter (Omeg-3 fats, Conjugated Linoleic Acid, fat soluble vitamins A, D &  K₂ ), but without the casein and lactose. Sounds amazing, right? IT IS! When you mix ghee with coconut oil, you get this amazing substance- coconut ghee.  Mixing these two fats together allows you to enjoy the benefits of both oils, but without the semi-strong coconut flavor of the virgin coconut oil.


Ghee has a very high smoke point so it makes a fantastic replacement for Vegetable and Seed Oils (Canola, Safflower, etc.) if you are trying to avoid them.


Now, let's make some ghee, people! 

Ingredients:

• 1 pound of the best quality butter you can afford. 
• Skillet with higher sides or a sauce pan
• Fine mesh strainer or cheesecloth
• Mason jar to store in

Directions:

1. Heat your skillet/pan on medium high. Once it's hot, drop the butter in.
2.  Once butter is completely melted and begins to bubble, very slightly lower the temperature.You want a steady bubble but not so much that butter is jumping out of the pan. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
3. Remove from heat once the bits on the bottom start to brown.
4.  Strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan. 
5. Slowly mix in tablespoons of coconut oil until melted. Taste as you go so you can choose the best flavor for you. 
6. Store ghee at room temperature in a mason jar. You can also store in the fridge to make it spreadable.
   
   
   
   
   
   
   
                     During the cooking process, almost ready to remove from heat.
   
   
   
   
   
   
   
   
   

   

   
                     Still slightly warm, freshly strained coconut ghee. Enjoy!