Homemade Coconut Ghee (unflavoured)

How to make homemade coconut ghee loaded with vitamin K2, which has a neutral flavor, high smoke point, and low to no allergenicity.

Having tried and used many types of traditional cooking fats, coconut ghee is definitely one of my all-time favorites.

This special lipid blend combines anti-pathogenic fatty acids found in butter with anti-microbial lauric acid, found in abundance in coconut oil, into a single shelf-stable edible fat.

At the same time, it removes allergy-causing proteins in the butter that some may be sensitive to.

This combination of healthy fats is a gold mine for the immune system! It also has one of the highest smoke points for cooking fats, making it one of my favorites for all types of dishes.

Buy or do it yourself?

I make my own coconut ghee using the recipe below because there is a major downside to buying it.

Commercial brands have a slight coconut flavor due to the use of virgin coconut oil.

Although it’s mild, my family doesn’t care about the taste at all. Also, I’ve found that it can affect the dish you’re making with it.

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

Instead, I use expeller-pressed coconut oil, which is completely unflavored. In fact, it has no coconut flavor at all.

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

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

Try it! It’s so easy to do!

Preparation tips

Quick preparation is possible because you can easily heat equal parts ghee and expeller coconut oil on the stovetop to a liquid state without damaging the oils.

Mix together and you’re done!

Even those who have milk allergies can almost always tolerate it well.

Another tip. I recommend sourcing A2 Ghee for this recipe.

Alternatively, you can make your own A2 ghee using butter sourced from a local farm (note you can also make ghee in the oven).

Why A2 Ghee?

A2 Ghee is guaranteed to come from old-fashioned cow breeds like Jersey, Guernsey and Devon.

These types of cows thrive on pasture and are not candidates for Big Dairy operations, where modern Holsteins are favored for their unnatural production abilities and can be partially confined and hay-fed with little access to green, unsprayed pasture.

Surprisingly, this type of operation can still result in a “grass-fed ghee” label.

So A2-Ghee is a kind of certification for pasture feeding, which is not true for grass feeding.

No more tag games mean more beneficial vitamin K2 in ghee, which is a very elusive nutrient in the western diet. Ghee contains a maximum of K2 when the cows eat fresh, green pasture.

Besides buying butter from a local farm so you can make your own ghee and verify that the herd is made up of old fashioned cows on quality green pastures, sourcing A2 ghee is the next best thing.

Secondly, since minute amounts of milk proteins remain in A2 ghee when clarified from butter, it is the best choice for those who are dairy sensitive.