Because of the girl’s allergies, I am always on the look out for something to jazz up her tiny repertoire.
When I found out that Sister (who has the same type of food allergies) could have ghee in small quantities, I thought maybe that maybe we could try and see if the girl could have some too.
According to Wikipedia, Ghee is a class of clarified butter that originated in the Indian subcontinent, and is important in South Asian and Middle Eastern cuisine.
I immediately went to my BFF Google to see where I could purchase some of this ghee.
Google sent me to all sorts of places.
Places that told me that if I purchased 13 oz. of ghee from them, it would cost me about $15, plus shipping.
My heart, it began to attack.
Because Google has never failed me yet, I went back and asked how to make ghee.
And TWD’ers, if your here for some Lemon Custard Cup, you won’t find it because I didn’t make it. The whole eggy issue discussed in the question and answers, it kind of made me gag.
Ghee is ridiculously easy to make.
First you plop a pound of $ 1.69 on sale butter in a sauce pan.
Bring it to a boil over medium high heat.
It will get all sorts of foamy.
Then the foam will begin to subside.
When it gets to this point, grab yourself a fine mesh strainer, and some cheese cloth.
It will need to foam again, and when it does, the ghee is done.
I don’t have a picture of the second foaming, because I was busy getting out the strainer and cheese cloth, and calling the girl to please come and take the next picture, because I can not pour hot liquid and take a picture at the same time.
If I had thought ahead, I would have set up the tri-pod, but that thinking ahead thing is beginning to allude me.
Once you let it cool a bit, you can strain it into a container.
See all that brown gook on the bottom of the pan? That is all the milk solids and milk proteins that the girl is allergic to.
Now you need to let it cool.
Once it is completely cool, it is shelf stable for months.
It will also save you $13.31 plus shipping.
It has a buttery, slightly nutty flavor that is insane good.
Even if you don’t have milk/casein allergies, you can use it.
Because all the milk solids are gone, it now has a high smoke point you can fry with it, you can put it in your oatmeal, on your English muffins, or anywhere else you use butter, but because the flavor is highly concentrated you don’t have to use as much and therefore it is healthier.
At least that is what I’m telling myself.