Quote:
Originally Posted by JandLsMom
Jen..
thanks sooo much for that tip on the ghee! my son is casein intolerant!! he cant eat butter and so i was told for recipes with butter...the only thing i could use for him was fleishmanns unsalted margarine because it is the only butter or marg out there that is casein free! i really DESPISE the idea of giving him margarine!! So i am THRILLED to find out about Ghee being casein free!! i dont care how much it costs..its worth it!! THanks sooo much for this most awesome discovery!! it is freeing!
karen
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We in India make home-made ghee. It's quite easy to make. Here's how :-
Boil whole fat milk.
Refrigerate overnight.
Skim off the thick cream, and place in a collection bowl, and refrigerate.
Repeat this cream collection for several days, until you have a bowl full of cream.
Now, churn this (or whip it) cream until it turns into butter. Takes about 10-15 minutes by hand.
Now melt this butter over a stove (moderate heat), constantly stirring it with a spoon or spatula.
The butter will begin melting into transparent liquid -- which is ghee.
A white residue will begin forming. I like to keep stirring it on heat until the residue turns a rosy brown (the ghee gives off a heavenly aroma), add a smidegen of salt -- just a few grains -- makes the ghee grainy.
Now, remove from heat, and strain the ghee out and bottle it.
The brown residue is delicious too.