The trick to making this as dairy free as possible is to be sure all of the foam and solids are removed from the butterfat. It will still not be 100 percent free of milk proteins.
INGREDIENTS | YIELDS 1 cup; Serving size 1 tablespoon
- 2 sticks (¼ pound) unsalted butter
- 2 tablespoons unsalted butter
Place all of the butter in a heavy, small saucepan over medium heat. Let butter melt, then bring to a boil.
Reduce heat a bit, then cook butter without stirring. A foam will form on the surface; this should disappear in a few minutes.
Continue cooking butter until a second foam appears on the surface. The liquid will turn a golden color, and may smell like popcorn.
Carefully pour the liquid through cheesecloth into a heatproof container, leaving the solids in the bottom of the pan. You can strain the ghee several times to remove more protein. Store in airtight container in a cool, dark place up to 3 weeks.
Fat: 12.94 grams
Saturated Fat: 8.19 grams
Carbohydrates: 0.01 grams
Sodium: 1.75 mg
Ghee Is Dairy Free?
If you have a severe dairy allergy to milk proteins, don't try ghee as a butter substitute. It's difficult, if not impossible, to remove all of the protein from the fat. Ghee is almost lactose free, so if lactose intolerance is the problem, ghee might work for you. Commercially produced ghee, especially organic brands, may be more pure than homemade.