This copycat recipe features vanilla ghee comparable to the 4th and heart brand for a fraction of the price!
Welcome to the Thyme and JOY Copycat Recipe Series!
In these copycat recipe posts, I am showing you an alternative to pricey products in the paleo, whole30 and health food community that you can easily do yourself at home. Please note that I have nothing against the companies that my recipe inspiration comes from. Even though I can make these products, I often buy them myself out of convenience and to support those companies that make our health journeys an easier world to navigate.
Just like kale, chia and collagen, ghee and clarified butter has made its way on to the list of foods that are trendy but have been around FOREVER!
I’m not complaining at all. In fact, I think that the resurgence of these foods creates great awareness around healthier eating.
Could you imagine if Gushers came back as a thing?
The deal with ghee is pretty simple: ghee is butter that has the milk proteins and solids removed from it leaving its beautifully buttery oil. Besides the benefits it has being a healthy vitamin rich fat, it also has a very high smoke point making it versitile to cook with.
I use ghee all the time at home, but it can be pricey! Especially if you want fancy flavors like garlic or vanilla ghee. While I love supporting companies that make it, I really enjoy vanilla ghee for my coffee.
Honestly, because it tastes good to me. I got hooked on coffee with my favorite collagen and ghee after I tried bullet proof coffee and realized that I needed to modify as I was more about the flavor than consuming that much fat in the morning.
Make it work for you!
I also love this vanilla ghee because it is compliant with Paleo and Whole30 programs. And it is ONE WHOLE DOLLAR cheaper per ounce than what you can purchase.
- 8 oz Grass Fed Butter
- ⅛ tsp Vanilla Bean Powder
- Melt butter over medium heat, in a sauce pan until butter is fully melted and a slow boil is reached. Turn down heat if boiling too fast.
- Over time, foam will rise to the top. Scoop out as much foam as you can. The milk solids will continue to fall to the bottom. Repeat this process until foam begins to dissapate.
- Once the bubbles get bigger, the milk solids have sunk to the bottom and the butter is golden yellow in color, its time to strain.
- Using a sieve, fold over cheese cloth so there is 2-4 layers and place it over the sieve and over your glass jar.
- Pour butter over the cheesecloth to strain into the jar. Milk solids can be discarded.
- Let cool for 1 hour then place in fridge or freezer until ghee starts to solidify. Timing is VERY important here. You want to make sure the ghee is about ½ solidified so that you can stir in vanilla without it falling to the bottom.
- Once your ghee reaches desired consistency, add in vanilla bean powder. Stir until fully combined and vanilla is evenly distributed throughout.
- Ghee will keep for one month without refrigeration or 3-4 months in fridge.
Other Copycat Recipes:
Primal Kitchen Avocado Mayo
Thyme and JOY is a parnter with the Whole30 Approved program. For more information about the Whole30 reset and Personal chef services in charleston check out these links: