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Monday, December 27, 2010

Clarified Butter or Ghee

"A unique feature of clarified butter (ghee), which is butter with the milk solids removed, is a healing property not found in other saturated fats.  According to Ayurvedic teachings, clarified butter enhances the ojas, an essence that governs the tissues of the body and balances the hormones.  Ample ojas ensures a strong mind and body, resistance against disease, and is essential for longevity.  Clarified butter promotes the healing of injuries and gastro-intestinal inflammations such as ulcers and colitis."  Healing with Whole Foods by Paul Pitchford

Not only is ghee healthy to bake or cook with, it also tastes wonderful.  Nutty, I'd say.  Makes cookies have that wonderful buttery taste that you get with broiled garlic bread (back when I used to eat such foods).  I used to make ghee all the time, now I don't, because the little bit of milk that I get from butter doesn't bother me.  It's easy to make or you can buy it at some stores.

How to: Heat two pounds of sweet unsalted organic butter in a saucepan until boiling, then adjust heat to maintain a slight rolling boil.  Skim off the foam that collects on top.  After 12-15 minutes, when boiling stops and the frying-oil  popping sounds begins, remove from heat and allow to cool until easily handled.  Then pour the clarified butter through a fine sieve into a glass canning jar.  The sediment in the bottom of the pan and the skimmings from the top are milk solids and can be used if you do dairy.

Makes approximately one pound of clarified butter.  Keep refrigerated.

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