OH EM GHEE!
I have been adopting a better eating regime. (Have you been reading my post?) I have always cook with unsalted butter (yeah it's not just for baking friends- use it to cook). It seems to carry a lot of "ho-hum" attitudes with people. Some say use it, some say it's too much saturated fat for your diet. I like butter- I really enjoy cooking with it.
In June, I decided that remove a lot of dairy from my diet to see if it made a significant difference in my skin (it's been so dull lately- so I wanted that youthful appearance back- I read dairy intake can be the culprit). But I also wanted to have my cake and eat it too. I found a solution (somewhat).
I am making clarified butter. A lot of people shy away from making their own clarified butter and I don't know why- its really foolproof to make. Sure you can purchase Ghee at the nearest health store (a version of clarified butter, but cooks it longer so that it stabilizes more for long term). Clarified butter is unsalted butter that has been cubed and cooked on low to release the milk solid protein that many functional practitioners believe it can cause inflammation. In the Indian culture, they don't eat dairy due to its religion beliefs so Ghee (the longer cooked version of clarified butter) is what is used.
It's a real treat to have- I usually like pouring this over my morning waffles as an alternative to syrup, or using it in place of oils to cook my food. Plus, everyone loves butter right? It's just like everyone who loves bacon. (Okay, maybe not EVERYONE, but a lot of people really do love bacon!).
Clarified butter has become the "it" oil to use at my house since June. It's rich, full of flavor and can work with ANYTHING (and I do mean anything). Use it for your veggies or protein- then toss onto the grill (indoor or out). I have had it added into my coffee before- It was a bit too decadent for my taste. I prefer to cook with it.
As for my skin? Well, I had a friend comment that's it looks great. Maybe it's my foundation, maybe it's the clarified butter, maybe it's nothing at all and I'm just an old woman with dull skin, and I gotta embrace it and use more rouge. 😉
Do you have a good cooking tip for using clarified butter (or Ghee)?
Feel free to share with me (and all of us) so we too, can use.
INGREDIENTS (makes 1 1/2 c)
- 2 sticks of unsalted butter
- 1 stock pot (small)
- (1) 4 inch square of cheesecloth
- 1 funnel
- 1 measuring jar
- 1 container to store butter in
- Cut the butter sticks into small cubes and add to the small stock pot
- Turn on heat to low heat and let the cubes melt. 5 mins.
- The milk solids will rise to the top (see photo) and you will skim off and discard the milk solids.
- Keep skimming the milk solids, as more will rise to the top. 5 more mins.
- The longer you keep the low simmer going, the more of the milk solids will rise up to skim off.
- Pour the contents into a container using the funnel and straining thru the cheesecloth. (see photo).
- Let it cool and add to fridge. Clarified Butter will keep in fridge for 3 months. (but it won't last THAT long, I promise!).
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I will be back next week, with another blog post and another recipe.
Until then, take care!