Ghee of Love

Ghee. Oh Ghee... with it being such a sakred food the benefits of health are boundless with this liquid gold. It's rich in fat soluble vitamins such as A, D, E, & K.  With the milk proteins being cooked away, pure healthy fats are what's left.  It creates a deliciously flavorful substitute for other cooking oils and butters and has a high smoke point.  Allowing you to use it in multiple ways.  You can smear it, slather it, smudge it on... use it however your heart desires. Because it will surely sing after it's tasted what ghee has to bring. 

Clarified Butter = Ghee = VPK

Here's a 1, 2, 3 of how to make Ghee. 


Unsalted butter - organic


medium sauce pan
cheese cloth
wire mesh strainer
glass jars
large measuring cup

During the cooking phase the butter will go through different phases. Remember to come back to our 1, 2, 3's. Foam to bubble and back to foam is where it will be.  

Unsalted butter is the way to go in making the best ghee possible. 

Cut the butter into 1 inch squares and place them into the sauce pan. Set the stove to medium heat and stir occasionally. 

Prepare your glass jars which will strain the milk curds away from the ghee once the process is over.

 A thick foam will begin to form to the top. (step #1)

Allow the ghee to simmer and turn the heat down to medium-low. Wait for emerging bubbles through the foam. (step #2)

The ghee will begin to foam for the second time (step #3) after milk curds will stick to the sides of the pan and sink to the bottom. Gentle stirring can take place during these steps. 

Let the ghee cool slightly before pouring it through the wire mesh and cheese cloth. A better way to strain is to lay the cheese cloth inside the wire mesh and strain. 

WHAAA LA. You've turned butta into liquid gold!!! 


Other ways to use it:
-stir frys
-potatoes (sweet)
-sunflower seeds
... the list goes on and on.