Wednesday, May 30, 2012

wheeeee for GHEE!

As I took in the aromas of garlic butter at my latest seafood feast,

I excitedly remembered how to make butter lactose free! A friend of mine blogged about ghee, or clarified butter, a while back, and provides lovely instructions on how to make it at home here. Although he discusses ghee from an Ayurvedic perspective, ghee is also a traditional ingredient in South Asian cooking.

Ghee is super easy to make at home: basically you simmer butter on medium-low heat until the foam disappears and curds form, and strain out the curds. That's it! I like to simmer it with herbs such as rosemary, and then store in a container in the fridge. Remember the process (unfortunately) doesn't make it fat-free!

Take that, butter.

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