Post by Jenny on Jul 12, 2006 3:15:08 GMT -5
I just started a thread (still empty) for folks to post gluten free recipes. Here is one I found on another site for making Ghee. Sounds like a good way to sort of use butter, but it's casein free, and no more expensive than butter. I've never even tried to buy ghee, but I understand it's expensive. Anyway, here's what I found, but haven't tried it yet. I posted this under "Canning Butter, but thought it may be of interest and get lost there. I just copied and pasted the recipe I found:
Ghee is made by cooking butter to remove all the milk-solids and water, so that what's left is a pure golden oil. (ie: you are removing all the protein content which is casein and you are just left with the fat which is ghee).
1 pound unsalted butter (organic if available), a large sieve, 4 sheets of cheesecloth or muslin, a dry heavy-bottomed deep pot, a clean dry pot to hold the finished ghee, a clean 1-pound glass jar with lid.
1. Melt the butter over low heat gradually in the heavy-bottomed pot. Do not stir.
2. Over low heat, cook the melted butter until it is a clear golden liquid. It may bubble some, and a foam may form on top, but if you have a deep pot it won't boil over. Golden or light brown solids will form and may settle at bottom. You can skim off and discard thick foam if you like.
3. Remove from heat while the liquid is a clear gold. A darker color means overdone ghee.
4. Line the sieve with the 4 sheets of cheesecloth and place over the clean dry pot. While still hot, carefully strain the ghee through the cheesecloth-lined sieve into a clean, dry pot.
5. Transfer the strained ghee carefully into the clean jar and shut tightly.
Note: Ghee at room temperature looks semi-solid. Ghee does not need to be refrigerated. Always use a clean utensil to scoop out ghee for use. Ghee is the oil used in most ayurveda preparations.
