500 ml

*The ghee can be used in replacement of olive oil or coconut oil in the same amount assigned in your plan. (It does not work to replace the coconut oil if you have it assigned in the morning in the intermittent fasting plan)

The ghee is butter that has been clarified eliminating water, lactose and casein. It is ideal for people who are allergic to dairy. It has the quality of being able to use high temperatures (250º C) without burning. It has a soft nut aroma.

750 grams of butter without salt, of good quality
thick base pot and light to see the content of the background
1 wooden spoon
1 glass bottle with lid
1 fine strainer
1 piece of cheese cloth for strain

Add the butter to the pot over medium heat. Once the butter melts and the solids begin to boil, a foamy and a whitish layer will be formed. Then these solids will begin to disolve and will go to the bottom.

Large bubbles and a thick layer are formed on the surface. Now turn down heat to low and stir gently from time to time to prevent solids from sticking to the bottom of the pot.

Lower heat to a minimum and let it boil, stirring a few times until you have a layer of thin foam and the solids look brown at the bottom.

When there is little foam and is golden yellow is ready. Turn off the heat and let cool a little. Then put the strainer with the cheese cloth on the bottle and strain the ghee, taking care not to remove the solids from the bottom of the pot.

Wait for the ghee to be cold to cover the bottle. It can last several months at room temperature. You can also refrigerate it, consider that it will get solid.

1 tbsp (14 gr)
Cal: 112         P: 0          F: 13         Cb: 0