Ghee
Definition: Milk fat that has been separated from milk solids and water. It is quite simply: Clarified butter that is free of casein, lactose and other milk solids. It is excellent for cooking because the fatty acids are stable at high temperatures. Ghee also stimulates the production of stomach acid, increases the absorption of other nutrients.
Definition: Milk fat that has been separated from milk solids and water. It is quite simply: Clarified butter that is free of casein, lactose and other milk solids. It is excellent for cooking because the fatty acids are stable at high temperatures. Ghee also stimulates the production of stomach acid, increases the absorption of other nutrients.
 GHEE (Clarified Butter) 1 or more pounds unsalted butter (from organically raised, pastured cows) * Place the butter in a small, heavy saucepan. Place over a burner that fits the pan size and set at medium-low heat.
* Melt the butter slowly and make
sure it does not sizzle or brown.
* Increase the heat slightly and bring the butter
to a boil. When the surface is covered with foam, stir gently and
reduce the heat to the lowest possible setting.
* Gently simmer undisturbed for 30 minutes, until the milk solids are foaming on the surface and collecting in the
bottom of the pan. The ghee will be transparent.
* Strain the ghee through a colander or sieve lined with several layers
of cheesecloth, a paper towel or coffee filter.
Kitchen Test: Allowing the butter to simmer for approximately an hour or more until the solids and liquid turn a medium brown, yields a light brown ghee with a hint of caramel flavor. The refrigerated 'caramelized' solid is more dense and harder than the lighter version of ghee. It is delicious served over root vegetables.
Original recipe: Tyler Florence with adjustments made by w.lynne
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