Clarified Butter

Plain old butter isn’t allowed on the Whole30 because it contains traces of milk proteins, which may be problematic for sensitive individuals. Clarified butter is the technique of simmering butter slowly at a low temperature to separate the milk solids from the pure butter oil. The end result is a delicious, pure, dairy-free fat, perfect for flavoring dishes or cooking (even on high heat).

You’ll also see ghee in the recipes—ghee is just a different form of clarified butter. To make ghee, simply simmer the butter longer, until the milk proteins begin to brown, clump, and drift to the bottom of the pan. Ghee has a sweeter, nuttier flavor than clarified butter. (You can also purchase pastured organic ghee online—see Resources for our favorite brands.)

While it’s not part of our official Whole30 rules, we’d always encourage you to look for pastured organic butter when making your own clarified butter or ghee. Common brands available at health food stores nationwide include Strauss, Kerrygold, Kalona Super Natural, and Organic Valley.

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clarified butter

Makes 1½ cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

• 1 pound (4 sticks) unsalted butter

Cut the butter into 1-inch cubes. Place in a small pot or saucepan over medium-low heat and let melt and come to a simmer without stirring. As the butter simmers, foamy white dairy solids will rise to the surface. With a spoon or ladle, gently skim the dairy solids off the top and discard, leaving just the pure clarified butter in the pan.

Once you’ve removed the majority of the milk solids, strain the butter through cheesecloth into a glass storage jar, discarding the milk solids and cheesecloth when you are done. Allow the butter to cool before storing.

Clarified butter can be stored in the refrigerator for up to 6 months or at room temperature for up to 3 months.