Two days ago, I made clarified butter at home and shared it on my Instagram account. Unfortunately, I can’t describe it in detail there due to space limitations. Since the recipe received a lot of interest, I wanted to share it here in detail.

First, I’d like to talk about its benefits. For years, it was said that butter, milk, and yogurt fat raised cholesterol, and people were directed towards vegetable oils and margarine. However, the reality was completely different. What made us sick were the trans fats in margarines and the sugar and refined grains that infiltrated our lives from everywhere.

While butter is already a wonderful fat, its even more beneficial form is clarified butter. Clarified butter is used as medicine in India and in Ayurvedic nutrition. To list its benefits…

Benefits of clarified butter:

* It has a high smoke point. It doesn’t spoil up to 250 degrees Celsius. This means it can be used in all kinds of roasting and frying processes in the oven and on the stovetop.

* It is nutritious and tissue-regenerating.

* It supports pregnancy.

* It regenerates nerve tissue and bone structure.

* Supports liver function.

* Has no shelf life, unlimited.

* Very rich in fat-soluble vitamins A and E.

* Ghee is made from butter, but because casein is separated during the clarification process, those with allergies and sensitivities to dairy products can consume it safely.

* Should be used by athletes. It is rich in medium-chain fatty acids. These fats are directly absorbed by the liver and used as energy. Therefore, this fat is not stored in the body.

* Very beneficial for the stomach and intestines.

Making pure butter

Actually, it’s very simple to make. You just need to be present during the process.

We put 1 kilo of unsalted organic butter into a pot.

We melt the butter over a very low heat, and when it starts to foam, we begin to remove the foam. The butter should absolutely not boil during this process. The heat should be at its lowest setting.

After about 30 minutes, foam will no longer accumulate on top of the butter. Once the foam is gone and the butter has turned golden brown, it’s ready.

This process separates the water and solids from the butter and the lactose from the milk. This leaves only the milk’s own fat.

Meanwhile, a white foam will form at the bottom of the pan. You can strain the melted butter through a cheesecloth into a jar. This will separate it from the sediment at the bottom.

I put my prepared pure olive oil into two separate glass jars. I left one plain, and added garlic powder to the other. If you like, you can also flavor it with red pepper or fresh herbs in small containers. This time I wanted to try it with garlic. I can’t even describe how delicious the egg cooked in it was 🙂