What’s golden, nutty, and featured in this week’s episode of the SIBO Cooking Show? Ghee! This versatile ingredient can be used in lots of dishes, from your favourite south Asian curry, drizzled over roasted veggies, or even used in place of cooking oil.
Ghee, or clarified butter, is made when water has fully evaporated and the milk solids are removed from the butter. It has tons of fantastic health benefits in addition to being SIBO-friendly (for those who can tolerate small amounts of dairy). Ghee has a high smoke point, is rich in vitamins A and E, and it’s also incredibly easy to make at home. What’s not to love?
We recommend using butter from pasture-fed cows, since happy animals make better tasting butter, not to mention you’ve done your part to support cows having a happier life. Better butter means better ghee for you and your family. When cooking down the butter, caution is key. It’s best to keep the temperature low, as small parts of butter protein can fall to the bottom of the pan and burn, which can affect the flavour of your ghee. Once you’re done, make sure to store your homemade ghee out of direct sunlight. We like to keep ours in the fridge in a glass jar. It will keep for 2-3 months... If you can make it last that long!
- 3 x 250g butter
- 1 large glass jar, sterilised
Place some paper towel in a fine mesh strainer, over the sterilised glass jar. Slowly pour the hot oil over the strainer to catch any remaining pieces of protein.