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  • GaNeane Lewis

Ghee, I can do this at home!

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The process is simple: you boil butter until it separates all the milk fat, and it settles at the bottom, sometimes turning a golden brown. You then strain it, usually through cheesecloth into a container, leaving behind all the browned milk fat bits. THOSE are the parts that make it dairy. Without it, it is just pure fat. And fat, my friends, IS your friend! Don't shy away from using fat to cook with (ghee, olive oil, coconut oil, bacon grease) because it not only adds flavor but fat helps with a feeling of satiety.


So make you some ghee! You'll thank me later!