Breastfeeding Friendly Paleo Truffle Ghee
Ghee has long been a favorite fat for those watching what they eat during breastfeeding, and this version takes it somewhere genuinely luxurious. The slow-cooking process draws out the milk solids and water from the butter, leaving behind pure, clarified fat that's far gentler on digestion than whole butter — a real win when your body is working overtime. Black truffle and truffle oil fold into the warm ghee at just the right temperature, so every jar is deeply aromatic and rich without any harsh or processed additives. Spread it over roasted vegetables, stir it into scrambled eggs, or melt a spoonful over a bowl of soup and the whole dish transforms instantly. The ingredient list is short and clean — just real butter, real truffle, a touch of oil, and sea salt — so you always know exactly what you're putting into your body. It keeps beautifully in the fridge, which means you can make a batch once and reach for it all week long.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 oz black truffle, very thinly sliced or finely minced
- 1 tbsp black truffle oil
- ¼ tsp fine sea salt
Instructions
- 1
Cut the butter into roughly 1-inch pieces and place in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Cook the melted butter over low heat, undisturbed, until the white milk solids sink to the bottom and turn lightly golden, and the surface foam subsides, about 20–25 minutes. The liquid fat should be clear and amber-gold. Remove from heat.
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