Homemade Butter, Ghee and Lard/Dripping

Ghee (clarified butter)


Organic or unpasteurised unsalted butter


Preheat your oven to approximately 60 – 120 Degrees Celsius.  Add a large block of unsalted butter to a stainless steel oven dish and leave it in the oven for 45 – 60 minutes.  The liquid in the dish will separate with milk solids on the bottom (liquid creamy white colour), ghee in the middle (yellow) with some floaty bits of whey on top.  The whey can be carefully scooped out with a tea strainer and the yellow liquid which is the ghee can be carefully poured into a jar with a cheese cloth on top to catch any whey or unwanted milk solids.  Try not to disrupt the milk solids and ensure that they remain in the bottom of the pan as you pour out the ghee.   Discard the milk solids and refrigerate the ghee in glass jars.

Ghee can also be rendered on the stove but this method requires more monitoring and demands more time.

Rendered Animal Fats (Stage one appropriate and onwards:  Refer to the GAPS Book or the GAPS Companion)

Rendering animal fats are very simple.

►Lard from Pork FAT

►Tallow & Suet from Beef or Lamb FAT

Ask your butcher for a big bag of any of the above animal fats (preferably organic)

► Dripping from a Duck, or Goose

What is Lard and Tallow? Lard is pigs fat, whether it be in its raw state or rendered for cooking.  Suet comes from beef or lamb and is described as the raw, hard fat from the cavity of the animal. This is collected from the internal layers and parts located near the organs are best. When the suet is rendered it becomes tallow and this is what you store in your fridge to cook with.  Many traditional recipes have used suet in there cooking, however we aim to simply melt the fat into a liquid form.

What about dripping? Dripping has been used for centuries and is the fat collected from a duck, goose or chicken.  The quality of the fat is dependent upon what the bird has eaten.  Dripping collected from poultry produces a very tasty flavour to roasted vegetables.

Note: Rendering lard creates a strong smell.  The lower the temperature to render the fat, the less intrusive the smell will be.

Essential and allowable GAPS FATS for cooking

Pork Tallow and Dripping: These fats are fully saturated fats that do not alter their chemical structure when heated.  These fats are very stable and good for frying.

Coconut Oil: Select Organic Cold Pressed Extra Virgin Coconut Oil.  Coconut oil contains largely saturated fats and does not change its chemical structure when heated.  It is important to buy good quality coconut oil to avoid those that have need hydrogenated.  It is recommended you acquaint yourself with the benefits of coconut oil and use it generously in your baking.

FATS for Salads and Meals

Olive Oil: Select Organic Cold Pressed Extra Virgin Olive Oil.  Use daily, drizzled over your meals but do not cook with it as it will change its structure and damage the important minor components.  This oil is delicious over salad with a good squeeze of lemon.  Getting into the habit in using these oils will supplement your diet well with essential fatty acids and reduce the work load on the liver.