I’ve had a dairy sensitivity for years and even though changing my diet has helped improve my symptoms I still like to limit my dairy. With ghee, the butter is being clarified and the milk solids are removed, making it easier to digest (lactose and casein free). I try and have lots of ghee on hand so I can use it for cooking. The slow cooker really makes it easy to whip up a large batch….much cheaper too! I store my ghee in mason jars in the refrigerator and use, as needed, for cooking.
Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.
The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.
Ready to get started?
Ingredients
- 4 (8 oz) packs unsalted grass fed butter
Instructions
- Place in the butter in the bowl crockpot and cook on LOW for 6-8 hours (uncovered)
- Pour the butter through cheesecloth and into a resealable jar.
Notes
Net Carb Count*: 0 g net carbs (for 1 tsp serving) makes 4 cups
Total Carb Count: 0 g total carbs (for 1 tsp serving)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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