Caramel-y grass-fed ghee for all your favorite recipes is just a few steps and less than 30-minutes away. With minimal effort you can enjoy the flavor and benefits of brown butter ghee from cookies to pie crust! I am so in love with this easy Paleo and Whole30 friendly brown butter ghee that I am actively finding new ways to enjoy the amazing flavor it brings to all my dishes! Try it and plain old ghee will never look the same!

There are a few flavors that I just go bananas over, everything spicy and everything caramel.  I love to fill medjool dates with almond butter when I’m craving that sweet and sticky caramel flavor, but to have a dessert full of this luscious and delectable flavor, yes please!  Try this Paleo Cherry Crumble and you will love the buttery caramel-y flavor the brown butter ghee brings to the dish!

Why Grass-fed Butter?

With so many choices out there, why do I recommend grass-fed butter? 

• Whole Food: One of the reasons I prefer to use only grass-fed butter in my dishes and cooking is because it is a whole food. Eating whole foods means that you are eating foods that are minimally processed and are closest to the way you would naturally find them.
• Nutrient Dense: Grass-fed cows are healthier cows and their beef and butter are more nutrient dense since they are eating their natural diet.
• Vitamin A: Grass-fed butter is high in beta-carotene which is converted to vitamin A in the body.  Vitamin A is a fat soluble vitamin that is necessary in eye health, cellular division, and immune health [1].
• Vitamin K: Vitamin K is essential in bone health and it is converted to vitamin K2 by our gut microbiome, which supports our heart health!
• Higher in unsaturated fatty acids [2]
• Higher in Omega-3’s: support anti-inflammation pathways.
• Conjugated linoleic acid (CLA): Grass-fed butter has been show to have a much higher concentration of CLA than butter from grain-fed cows.  CLA’s contain Omega-6 fatty acids that are converted in the body to arachidonic acid, the building block used to support inflammatory and anti-inflammatory pathways [3].
• Taste and Satiety: Let’s just be honest, fat makes our food taste wonderful and it promotes satiety from our meals, so why not make the healthiest whole food choice like grass-fed butter.
• Butyrate: An essential short-chain fatty acid that is key to gut health, lowers inflammation, and has antioxidant properties.

Grab some unsalted grass-fed butter and let’s get cooking!

Brown Butter Ghee Ingredients

Makes approximately 16 ounces

1 cup Organic Grass-Fed Unsalted Butter

Unbleached Cheesecloth

Mesh Strainer

Clean 16 ounce jar with lid

How to Make Brown Butter Ghee

1.  Add your grass-fed butter to a small sauce pan and heat over low-medium heat.

2. Bring the butter to a low simmer, it will begin to foam at this point, those are the milk solids separating out from the butter and water evaporating. Let the butter simmer for 10-18 minutes on low heat.

3. Once the milk solids have sunk to the bottom, the butter has become clarified butter, which you can use by removing the foam from the top and straining it through a cheesecloth and mesh strainer into a clean jar.

4. To make Ghee, allow the butter to go through a second foaming to evaporate off the water and lightly brown the milk solids while the ghee is still a golden yellow. Remove from heat, and pour through a cheese cloth lined mesh strainer into a clean jar.

5. To make Brown Butter Ghee, let the butter simmer until the milk solids have caramelized and browned turning the ghee a rich amber color. Remove from heat, and pour through a cheese cloth lined mesh strainer into a clean jar.

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FAQs

Q: How long will brown butter ghee keep?

A: Brown butter ghee is shelf stable in a cool, dry place up to 3-months.

Q: Can I make brown butter ghee at a higher temperature to speed up the process?

A: I don’t recommend doing this as you will burn it and create a ghee that doesn’t have that aromatic caramel-y taste you’re looking for. Low and slow is the key to brown butter ghee!

Q: Is it okay that my brown butter ghee solidified at room temperature and is now cloudy and opaque?

A: Yes, as brown butter ghee cools, it may solidify and become cloudy. When you heat it back up it, it will become clear again.

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