How to Make Ghee
“Fat gives things flavor" – Julia Child
Good morning, blog family. I hope you’re well! My mind is racing over here & I’m typing this up before my lil babe arrives in the world, but you may be receiving this in your email weeks afterwards. Just jotting things down as the inspiration hits!
I found this snack - dates soaked in ghee - for my postpartum meal planning from this article (5 Ayurvedic Postpartum Recipes to Balance Your Body). I was immediately intrigued as my friend Alexa is always raving about the wonderfulness of ghee. She has gifted me this rich & delicious food product a handful of times and I know just how expensive this is at the store too, so I thought let’s give ‘er a go!
*Ghee is a healthy fat that can be enjoyed during GAPS Intro and loved by many people with dairy sensitivities.
*If you’d like to know more about this excellent food that is easily digestible, has a high smoke point, lactose free + bioavailable read here.
“Fat gives things flavor.” – Julia Child
Ghee
1 pound of organic grass-fed butter:
Preheat oven to 250°F + add butter to an oven safe dish.
Place dish in the oven for an hour.
Remove from oven. The butter should be separated into three layers: a milk layer on the top, a golden ghee layer in the center, and some milky solids on the bottom.
Allow to cool for a half hour, allowing the top layer to harden.
Pour everything through a fine mesh strainer or cheese cloth into a container with a spout (such as a glass measuring cup), separating out most of the milk solids. Skim any milk solids off of the top.
Pour the ghee into a jar (straining again if necessary)
Store in the refrigerator or on the counter. Ghee is shelf stable.
*This is the method I used however I know there are a few out there to choose from. I’ve also seen this performed successfully on the stove top.
Dates Soaked in Ghee
10 pitted dried dates
1 cup ghee
1 tsp ground ginger
⅛ tsp ground cardamom
Place dates in a mason jar.
Melt ghee over low heat until it turns to liquid—do not boil!
Add spices to ghee and whisk.
Pour ghee over dates and let it cool to room temperature.
Close jar and store in a warm place for 1 week
*The above recipe is from here — without saffron.
Bon Appetit!