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Last Updated on November 28, 2020
Can’t have dairy but want to still enjoy the taste of butter? See how to make cultured ghee in minutes!
So, I was looking through my Instagram feed and saw numerous mentions of cultured ghee and I was like, how exactly is this made?
I was imagining people leaving vats of ghee in dark places for months on end to get it culture.
So, I turned to my favorite past time – Google and I discovered that it’s made by the same way traditional ghee is made but instead it is made with cultured butter.
Call me a penny pincher, I figured it would easier to make it myself.
What you’ll need for this Recipe:
1 lb of Cultured Butter
How to make Cultured Ghee
Take 1 lb of cultured butter and place in a small pan over medium low heat.
Let the butter melt and white milk solids will float to the top.
Around the 10 minute mark the mixture will start making the same sounds of your stomach when you are hangry. This is the water evaporating from the butter and keep a close eye on it. You should hear this noise for 4 to 5 minutes and the ghee will be done.
Pour through some cheesecloth into a glass jar and seal tight with a lid. You can store this on the counter for 6 months or you can store in your refrigerator for 9 months (Trust me, it’s not going to last this long as you will have eaten it all by then).
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Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
How to Make Cultured Ghee
Cultured ghee is a great lactose free way to enjoy butter!
Ingredients
Instructions
- Take 1 lb of cultured butter and place in a small pan over medium low heat.
- Let the butter melt and white milk solids will float to the top.
- Around the 10 minute mark the mixture will start making the same sounds of your stomach when you are hangry. This is the water evaporating from the butter and keep a close eye on it. You should hear this noise for 4 to 5 minutes and the ghee will be done.
- Pour through some cheesecloth into a glass jar and seal tight with a lid. You can store this on the counter for 6 months or you can store in your refrigerator for 9 months (Trust me, it's not going to last this long as you will have eaten it all by then).
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 325Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 98mgSodium: 292mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
How much will the one pound of butter make? Thanks for this recipe. I buy mine now but will definitely try this in a few weeks.
It should make about 1 cup of ghee 🙂
This looks easy enough, I just need some cheesecloth and I’ll give it a try. Can you elaborate on the serving size in your Nutrition Facts? 36g fat – is that per tablespoon or per recipe (~1 cup ghee)? Thanks
It should be 1 tablespoon of butter.
Can you get the same results from regular salted or unsalted butter? I ask because I tend to buy what ever is cheapest that isn’t margarine or Country Crock-ish.
You could use salt, it would just be salty.
How can the milk solids from the extracted Ghee be used?
Cheesecloth is the way to go!
Any suggestions on how to use the milk solids strained from Ghee?
I would use a spoon during cooking and then strain through cheesecloth.