February 8, 2024

Carnivore Brown Butter Ghee Bites

Brown butter ghee has been a family favorite for the last 6 years and has made its way into all of our dishes. When done correctly, it has a nutty, sweet, and caramel like flavor. Many people when smelling and tasting it for the first time will think that you have added sugar to the clarification process. But believe me, the only sugars caramelizing in this butter, is from the actual butter itself – lactose!

This type of browning is similar to non-enzymatic caramelization. The nucleophilic amino group of the amino acid—in this case, the lysine present on the casein molecule—interacts with the reactive carbonyl group of the sugar, in this case lactose. Because the amino groups do not neutralize in an alkaline environment, this reaction proceeds more quickly.

What is ghee? Ghee bears similarities to clarified butter, which is made by heating butter in order to extract the water and milk particles. In contrast, ghee is cooked longer than clarified butter, bringing out the butter’s natural nutty flavor. This gives ghee a higher smoke point than butter, allowing it to be heated to a higher temperature before it begins to smoke. It also originates from India and came out of Southern India as butter did not keep well in the high heat. People found by clarifying the butter, extracting the water, and removing the milk partials, “ghee”, would keep it from spoiling at ambient hot temperatures.

Ghee is great in the kitchen as well as on our skin! It is full of conjugated linoleic acid, butyric acid, vitamin k, vitamin e, vitamin a. It is also free of casein and lactose, has a high smoke point so that it will not burn, and relieves inflammation. You have a powerful punch that will help assist your body in taking down an inflammatory response, ease the body when in pain, slow down oxalate dumping, and help the immune system when sick.

What You Will Need to Make Carnivore Brown Butter Ghee Bites:

Grass-fed Unsalted Butter

Equipment:

1 Sauce Pan
Metal Spoon
1 Small Cup
Silicon Molds

Carnivore Brown Butter Ghee Bites

Recipe by Jessica CatalanoCourse: Pantry Staples, CarnivoreCuisine: CarnivoreDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

100

kcal

Freezing Time

Hour

Total time

minutes

This ghee is delicious, nutty, with caramel notes, and a very strong sweetness.

Ingredients

1 Pound Unsalted Butter

Directions

Add the butter to a saucepan and melt the butter over medium heat.
Let the butter melt and bubble until it foams up. Using a metal spoon, skim the white foam off the top of the liquid butter into a cup.
Drop the temperature down to the lowest setting and let the mixture simmer for 25 minutes. The milk solids will fall down to the bottom of the pan and produce a nutty fragrance.
Turn back up to a medium and let the ghee foam up a second time. At this point, you need to watch carefully as the milk solids will brown and so will the butter. When it turns a nice amber color and the ghee smells like a fragrant caramel, pull from the stove and let cool.
When the ghee has cooled enough to pour into silicon molds, scrape the bottom of the pan to free the milk solids. Then pour into the molds. Let the brown butter ghee solidify before placing into the freezer.
Freeze for 1 hour until set.

Notes

FAQs

What is the best butter to use?
Grass-fed butter is best! However, any unsalted butter will do.

Can I use salted butter?
Do not used salted butter unless you want a salt bomb! And I really mean that.

How to Store Carnivore Brown Butter Ghee Bites?
It is recommended to store them in a glass container in the fridge or freezer.

How Long Does It Last?
Brow butter ghee bites will last for 2-4 weeks in the fridge or 6 months in the freezer for maximum freshness. If processed correctly for shelf-stable ghee (without solids), it can last up to two years if canned or 6 months on the counter opened.