Ghee: Paleo Butter

When our family first adopted a Paleo diet, there were several things I thought I could not possibly live without. 

Like butter. 

Turns out, I didn't have to. I just needed to look at things differently and learn a new way to do things. 

You can purchase Ghee at the store, but it so easy to make at home, I really don't know why you would. Plus, it can be a bit pricey and I haven't heard good reports regarding the taste. 



1 pound of unsalted butter

(yup. that's it.)


Adjust the oven rack to the middle position and heat the oven to 250 degrees. Put the butter into a Dutch oven and bake uncovered until all the water evaporates and the milk solids turn golden brown —  about 2 1/2 to 3 1/2 hours. It is important to allow the solids to become well toasted as it gives the ghee its nutty flavor. 

We use this gravy/fat separator with strainer, but you could line a fine-mesh strainer with 3 layers of cheesecloth that overhang the edges and set over a large bowl instead. 

Let the ghee cool slightly, then pour into the strainer and let sit until all the ghee is extracted. You don't want any of the milk solids to slip through, as this would compromise both the flavor and the shelf life.  Throw out the solids — leaving it dairy free — and pour ghee into a storage container. 

All my research tells me that cooled ghee can be stored at room temperature for up to 3 months (always use a clean spoon/knife) or refrigerated for up to 1 year. 


I usually buy butter in bulk at either Costco or Sam's Club and throw it all in the Dutch oven at one time, lengthening the time in the oven if needed. Then I store it in lidded glass jars and keep one on the counter to use and store the rest in the refrigerator for later. 

We use it just like butter on sweet potatoes, waffles (grain-free of course!), and in baking.