I know that I said that my next post would be about fermentation, but I'm busy making ghee today and thought I might as well write about it while I'm doing it.
Ghee is also known as clarified butter, or butter oil. Basically the idea is to get rid of all of the dairy solids in butter and end up with pure butterfat. You've probably had ghee at seafood restaurants...it's what you dip crab and lobster into. This stuff is wonderful. It's shelf stable for months, has an extremely high smoke point, and is super easy to make. It's also incredibly good for you, tastes amazing and can be eaten by almost everyone...even if you have a severe dairy allergy.
Now, naturally, if you do have a severe dairy allergy, you'll want to talk to your health care person before you start binging on ghee. But everyone else? Dive on in!
The first step to making your own ghee is to fill a stockpot with butter and a few pinches of salt. (Forgive my poor photography skills and ancient, stained pot.) It looks something like this:
The next step is to melt it and bring it to a simmer. On my stove, with this particular pot, it's the number 3. Don't walk too far away...you're going to be here for a while.
Oh, the joys of ghee! Deep fry with it. Saute vegetables with it. Drink it...or not.
PS: Check out the Weston A. Price Foundation for some science on why you should be eating ghee.
PPS: This is unrelated to ghee, but my dear friend Ann Marie Michaels, aka Cheeseslave, has a fantastic and heartwrenching post up today about the Estrella Family Creamery. Please listen to the podcast and share it like crazy. We need to support our small farmers!