Two tablespoons of ghee contains 14 percent of your vitamin A daily value. But the real benefits of ghee come from what it doesn’t have. Because the process of clarifying butter removes casein, a dairy protein, and lactose that is present in butter, even dairy-sensitive people can enjoy it. It’s also Paleo- and Bulletproof-approved.
Cook Time: 25 minutes
16 ounces (1 pound) of grass-fed, unsalted butter
1. Cut high-quality grass-fed butter into cubes and arrange evenly in a saucepan.
2. Melt butter over medium heat for 15-20 minutes. Watch as the butter undergoes several stages — first it’ll foam, then bubble, stop bubbling, and finally foam again. When the ghee is bright gold and there are reddish brown flecks of milk solids at the base of the pan, the solids have caramelized and it’s ready to remove from heat.
3. Let the ghee cool for 2-3 minutes.
4. Using a strainer that’s double-lined with cheesecloth, pour the remaining protein and fat through. (The fat will go through; the dairy protein will not.) Discard the protein and let your ghee cool completely before storing in a tightly sealed jar.
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