the number one question we hear about ghee: what the heck is ghee?? a fair question. it is kind of a funny name. in short, ghee is basically clarified butter - only better. it’s the result of heating butter to brown + remove the milk solids (where the lactose + casein protein are) + the water, leaving behind a deeeeeeeeliciously nutty, amber-hued liquid gold that re-solidifies once it cools.
so what are the benefits? the beauty of ghee is that because the sometimes tummy-troubling lactose + often allergenic casein are removed, people who have issues with either are typically a-okay eating ghee.
used for thousands of years in india + a staple in ayurvedic healing practices, ghee is one of the most healing foods in existence. it’s also full of fat-soluble vitamins + healthy fatty acids, so benefits can range from building stronger bones to boosting weight loss. added bonus: it has a higher smoke-point than butter, which helps you avoid free radicals.
one thing we reallly love (aside from its out-of-this-world flavor, of course): it’s packed with gut-healthy butyric acid (the primary source of energy for the cells in your colon), so ghee can actually help improve digestion and relieve inflammation.
yet another cool thing about ghee: it’s whole30 approved. which means that when our chief fitlosopher, angela + her dad, rick, went all-in with a whopping whole90, ghee became a fast family favorite. in fact, it was such a revered part of rick’s whole30 (er, 90) repertoire, he actually started making his own. and brace yourselves, you fabulous fitbookers: we’re hookin’ you up with his insanely yummy recipe. note: his takes longer than other recipes (1 hour 40 minutes-ish), but if you start this while meal prepping it's totally worth the wait. simmering it on the lowest heat possible for a longer period of time allows the dairy solids to brown on the bottom - that's what adds the nutty, maple-sugary flavor. other recipes may say you can make ghee in 10 minutes, but you won't get the same level of yumminess. so without further ado, here's the chef himself. (but seriously, how cute is his julia child impression though??)
[daddy mader’s homemade ghee] makes about 2 cups
2 cups (4 sticks) grass-fed butter (we love Vital Farms)
in a small saucepan over low heat (like the lowest possible), melt the butter + continue cooking until the butter solids fall to the bottom of the pan + brown. this takes him about 1 hour 40 minutes. [video explaining dairy solids separating]
let it cool, seal with a lid + store in the pantry or in the fridge (it’ll keep longer in the fridge).
ok, so you have your ghee - now how on earth do you use it?? absolutely any way you'd use butter! mix it into mashed cauliflower, spread it on toast. we personally love blending some into our coffee to make bulletproof coffee! it's a perfect addition to your recipe repetoire, especially since it's a whole30 + paleo-friendly food.
have you ever made your own ghee? maybe even added fun flavors in?? share in the comments!