Honestly, I think we are lucky that ghee (as a replacement for butter) is paleo compatible. I don’t know, how you feel – of course, coconut oil is great, but I personally couldn’t use it to bake or fry everything, as it often has a very dominant taste.
For example, if you roast a nice beef steak in a pan, or make fried potatoes with fried eggs, for heaven’s sake, how would coconut flavor fit into that? That would be a bit too exotic for me. This is why today, I present you with this easy to prepare paleo ghee recipe.
That’s where ghee comes into play. As frying fat just perfect, for the morning scrambled eggs or omelette, for steak, chicken, or for baking. And it has such a great, delicious caramel scent. Because of the scent alone its worth making ghee, and because it’s so super easy. In each supermarket, there is usually at least one brand that offers pasture butter. Grass-fed butter is rich in omega-3 fatty acids and vitamins. Therefore, it is not only good for the heart but, more importantly, has anti-inflammatory properties. You can read more about this here:
The production is simple as I said and goes lightning fast. I have often experienced it myself. In the morning I opened the fridge, wanting to get everything out for my scrambled eggs, suddenly realizing, “Oh no, my ghee is empty, what now?” No problem. You just take 1-2 packets of butter, depending on how much you want to make at once. The jars in the photo contain about three packets of butter in total.
And off we go:Print
1-2 packets of butter
1 cooking pot
1. Melt the butter in a cooking pot until it begins to boil. The best way is to melt the butter at highest temperature. Beware of not burning it!
2. Turn the heat down to a simmer.
3. Now, the whey slowly begins to separate from the fat, which you can see by the pale yellow foam rising to the surface.
4. Skim it off, until you see just some tiny little bits of whey swimming in the fat (it doesn’t matter, if you can’t remove them all, they will boil away.
5. Now, a layer of yellow bubbles is rising up (see photo).
6. Try to skim most of the bubbly foam off, until you see a clear, caramel brown liquid below it. That’s the ghee you want to have.
7. Pour the ghee through a sieve into a clean jar.
Keywords: ghee, butter, clarified butter, paleo butter, fat, cooking fat
PS: Yesterday, funnily enough right after I wrote this article, I was at a birthday party and talked to a friend who told me there was actually tasteless coconut oil. I have to ask her once again about the brand and I will then tell you directly. If you know a taste-neutral brand, I’m glad about a comment from you 🙂