Ghee, That Was Easy
Ghee, also known as clarified butter, has all of the milk proteins and caseins removed and there for, not only has a higher smoke point (485 degrees), but is also is practically hypoallergenic. (At least much easier to digest for most). For the smoke points to many oils, here is a link to Wikipedia.
Ghee is allowed on stage two of the GAPS diet and what a tasty edition it is! Always use pasture butter so it will be teaming with vitamin K and CLA’s. Learn more about the benefit of Ghee here.
To make it, simply get your top quality, pasture butter
Melt the butter on medium/low heat.
The butter will foam after just a few minutes.
Skim the foam off with a spoon and discard.
bring it back up to a boil for about three more minutes.
Pour it through cheese-cloth if you want to get it super clear. If you are careful, you can manage with out the strain.
The proteins and casein stick really well to the bottom of the pan.
And there you have it! Butter to Ghee. The Golden elixir of the Gods!
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