Fat (the right kind) doesn’t make you fat. It’s actually needed in the body to lubricate the joints and keep the brain healthy. If you’ve been to any of my cooking classes or listened to me talk about fats at all, then you’ve likely heard me bring up my favorite fat- ghee.
Take butter, remove the milk solids and you have clarified butter, or ghee. It tastes like really unsalted butter and it takes some getting used too when you aren’t familiar with it (hint: add a sprinkle of salt to it.) But it’s ultra healing for the gut.
You can buy it, but it’s cheaper and relatively simple to make your own if you are the type to do that. I ALWAYS keep a back up jar in the pantry at all times- my favorite brand is Ancient Organics.
I add this to my morning coffee or tea, use it in place of all oil in cooking and I even use it to butter toast and the like (with a sprinkle of salt of course.) Eat local and explore the unknown.
2 cups grass fed butter
Place the butter in a heavy-bottomed saucepan. Bring to a boil and turn down the heat to a strong simmer for about 15 minutes. You will need to keep close to the pot during this time.
Foam or white solids will form on the top, skim this off with a spoon. This is the salty milk solids you are removing. The butter will turn clear.
Line a strainer with cheese cloth. Pour the ghee through and let cool. It will become solid once it cools. Store at room temperature or refrigerate.0