For us Paleo/primal eaters, we have limited options for cooking oils: olive oil, coconut oil, lard, tallow, butter, and clarified butter. All have pros/cons and different smoke points and flavor profiles.
Some prefer not to cook with olive oil for the fear of oxidation (and I tend to agree considering most olive oil is cheap crap bottled as premium)
Coconut oil is great but is similar to butter in that you cannot cook on high temperatures. Lard and tallow are hard to come by in high quality form and so on and so forth.
I love butter. Butter is good for you, pastured butter that is. Unsalted pasture butter is the way to go. And no eating butter or cholesterol has no proven scientific link to increasing heart disease, or cholesterol levels. Check this post by Mark Sisson if you want to read more on this subject….
Anyone who has ever talked food shop with me, will likely tell you that I am a raving-lunatic fan of Kerrygold butter. KGB is Made from grass-fed cows/milk in Ireland and is pure nutritional gold. It also tastes amazing…
The problem with taking butter from the fridge and trying to sear something on high temperature is the burning of milk solids. Butter is good for low to medium heat cooking.
But what if we could remove those annoying milk solids? O wait…we can! Enter Clarified butter
Clarified is one of the best cooking fats I reckon…I say this because it is readily available for us all while options like lard and tallow are not easier to come by for most people.
Clarified butter is butter with the milk solids and water removed. It imparts a mild buttery flavor and can be used on higher temperatures than butter or coconut oil. And the best part?
It is super easy to make.
How to make clarified butter
Ingredients: Stick or 2 of unsalted butter (KGB best brand or any pasture butter)
Step 1. Use unsalted butter only and place desired amount (stick or 2) in deep pot.
Step 2. Heat butter over low heat for 20-30 minutes
Step 3. Skim foam that rises to top (can be saved and put on veggies)
Step 4. Once foam is skimmed, strain through cheesecloth or fine mesh wire strainer. Discard milk solids at bottom of pan
Step 5. Pour into jar and keep in fridge for 3 to 6 months.
*Use to cook ingredients or melt and pour over veggies, protein, or seafood!