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–+ servings
Ebonie Garnica

Oven Ghee for GAPS Intro Stage 2

Turn one pound of prepared organic unsalted butter into clear golden ghee. Warm gently at 225°F, pour the clear fat through cheesecloth, and refrigerate in glass. GAPS Intro Stage 2 and onward once introduced; the finished yield is less than the starting butter weight.
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Approximate Oven Time Per Batch 30 minutes
Servings: 1 batch (measure finished yield)
Course: Condiment, Full GAPS, GAPS Intro Stage 2
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound prepared homemade organic unsalted butter For GAPS dairy introduction use butter made from organic raw cream; cultured butter is preferred. The linked sweet-cream component uses raw cream without fermentation.

Equipment

  • Oven-safe glass or enameled baking dish
  • Oven mitts and stable heat-safe surface
  • Sieve lined with cheesecloth
  • Clean dry heat-safe glass jar and lid
  • Kitchen scale

Method
 

  1. Prepare the oven and dish. Preheat the oven to 225°F, about 107°C. Weigh one pound of prepared organic unsalted butter and put it in an oven-safe glass or enameled dish. Leave enough space above the butter to carry the dish without spilling.
  2. Warm until the layers separate. Place the dish in the oven. Check after about 25–30 minutes. The butter should be fully melted, with a clear golden fat layer above a white liquid or milk-solid layer. Use those visible layers to judge readiness; do not keep cooking just to darken the solids.
  3. Pour and filter. Set a sieve lined with cheesecloth over the clean, dry, heat-safe glass jar. With oven mitts, remove the baking dish and place it on a stable heat-safe surface. Slowly pour the golden fat through the cloth, keeping the white portion in the dish. Stop before that white layer reaches the pouring edge.
  4. Discard the solids and refrigerate. Discard the white liquid and solids left in the dish. Let the filtered ghee cool, cover the glass jar, and refrigerate. Measure the finished ghee when using it in another recipe.

Notes

One pound is the starting butter, not the finished ghee yield. Begin with the butter already made; weigh enough for this batch. Oven225°F is within the GAPS preparation range212–230°F. Check after25–30minutes for fully melted butter and distinct golden fat above white liquid or solids. Cheesecloth filtration and refrigerator storage in glass are required in this method. Preparation, filtering and cooling are additional to the approximate oven interval; no fixed total is given. If white liquid rises to the top, GAPS gives the option to chill the dish until the fat is solid, pour away the liquid and wipe away the remainder. GAPS introduces homemade ghee in IntroStage2: start one teaspoon/day if dairy has not been introduced, or a few tablespoons/day if dairy is already introduced, then gradually increase. Batch yield is not an introduction serving. Later cooking methods retain their own stage placement. For2× use two pounds butter; choose suitable capacity or make two original-size dishes, judging each by separation. Do not double temperature or assume an identical finish time.

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