Homemade Ghee

Let's talk fat. Delicious, and sometimes nutritious, fat. Now, if you're sporting margarine in your fridge, you can just go ahead and close this out because we are on completely different pages. Since going Paleo, we take fat seriously. I mean, pastured organic butter and pork fat from pastured pigs. Avocado oil and unrefined coconut oil. Fat is our friend and people need to get that. I mean, every single cell in your body is composed of a phospholipid bi-layer. Lipids=fats. You need fat in your diet. So quit all that non-fat BS.

That at being said, not all fat is created equal. There's absolutely no comparison between beautiful ghee from pastured cows and the rancid oil produced from GMO crops. Just don't go there.

So...what exactly is ghee? Ghee is clarified butter. You take butter, cook out all the water and then strain out all the milk solids. During that process you end up with this delicious nutty fat that can be used for cooking at temps up to 485F! So here's how you do it!

2 lbs organic, pastured, unsalted butter
2 coffee filters/cheesecloth/nut milk bag
strainer

1. Place butter in a slow cooker and cook for 3-4 hours without a lid! You'll know the ghee is done when the milk solids are golden brown and it smells like toasty.
2. Line your strainer with coffee filters/nut milk bag and carefully pour the hot ghee into a clean dry container! Let set up and keep out of sunlight and away from moisture!
3. Enjoy!