Homemade Coconut Ghee (neutral taste)

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How to make homemade coconut ghee with neutral flavor, high smoke point and low or no allergenic vitamin K2.

Having tried many different types of traditional fats and oils for cooking, coconut ghee is definitely one of my favorites.

This particular blend of lipids combines the antipathogenic fatty acids found in butter with the antibacterial and potent lauric acid found abundantly in coconut oil into a single, shelf-stable cooking fat. .

At the same time, allergenic proteins in butter that some people may be sensitive to are removed.

This healthy combination of fats is a bonanza for your immune system! It’s also one of the best smoke points for cooking fat, making it a favorite of mine in all types of cooking.

Buy or DIY?

Make your own coconut ghee by following the recipe below as there is one major drawback to buying it.

Commercial brands use virgin coconut oil, so it tastes slightly coconut.

Although it is mild, my family doesn’t mind the taste at all. In addition, I found that it interferes with cooking with it.

Therefore, we use only virgin coconut oil for therapeutic reasons at home.

Instead, we use pressed coconut oil, which has a completely neutral taste.In fact, it has no coconut flavor at all.

Most importantly, the highly beneficial lauric acid is as potent and 100% intact as this type of coconut oil.

When combined with clarified butter, the resulting coconut ghee has a neutral to slightly buttery flavor that is not overpowering as occurs when using ghee alone.

try out! It’s very easy to make!

preparation tips

Equal parts ghee and expeller coconut oil can be heated slightly on the stove to a liquid state, allowing quick preparation without damaging the oil.

Mix and you’re done!

People with dairy allergies can tolerate most of them without any problem.

One more tip. We recommend procuring A2 ghee to make this recipe.

Or make your own A2 ghee from butter sourced from local farms (you can also make ghee in the oven).

Why A2 Ghee?

A2 ghee is guaranteed to come from old-fashioned cattle breeds such as Jersey, Guernsey and Devon.

These types of cattle thrive on pastures, with modern Holstein breeds being preferred for their unnatural production capacity, with little access to green, unsprayed pastures and partly confined. Not a candidate for a large dairy operation that could be given hay.

Surprisingly, even this kind of manipulation is sometimes labeled “grass-fed ghee”.

Therefore, A2 ghee is a form of grass-fed certification, whereas grass-fed is not.

No display game means more beneficial vitamin K2 in ghee, a very elusive nutrient in the Western diet. Ghee contains the most K2 when cows eat fresh green pastures.

Sourcing A2 ghee besides buying butter from local farms to make our own ghee and being able to ensure our herds are made up of high quality green pasture old fashioned cows is the next best option.

Second, if A2 ghee clarified from butter still has trace amounts of dairy protein, it’s the best choice for those with dairy sensitivities.