{"id":1304,"date":"2012-03-22T17:56:11","date_gmt":"2012-03-22T23:56:11","guid":{"rendered":"http:\/\/www.stormysweitzer.com\/recipes\/?p=1304"},"modified":"2016-05-02T20:42:30","modified_gmt":"2016-05-03T02:42:30","slug":"how-to-make-your-own-ghee-clarified-butter","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/how-to-make-your-own-ghee-clarified-butter\/","title":{"rendered":"How to Make Your Own Ghee \/ Clarified Butter"},"content":{"rendered":"

I\u2019ve been on a food book binge lately: biographies, non-fiction overviews of specific foods, recipe books, etc.\u00a0 One that I picked up is called Milk: The Surprising Story of Milk Through the Ages<\/a>\"\"\u00a0by Anne Mendelson.<\/p>\n

It\u2019s a strange selection for me \u2013 I don\u2019t drink milk. \u00a0In fact, I have avoided milk for several years because of how the whey protein affects me. \u00a0But, one of the recipes in the book caught my eye specifically because it removes the whey<\/a> \u2013 and other milk proteins \u2013 from the mix.\u00a0 The recipe was for spiced clarified butter, or ghee.<\/p>\n

\"How<\/p>\n

Scroll down for recipe and photos on how to make savory ghee at home<\/em><\/div>\n

In the process of making ghee,\u00a0the highly-perishable milk solids and water from butter are removed or evaporated, and you are left with the longer-lived fats.\u00a0\u00a0In other words, almost all of the lactose, casein, and whey proteins found in the milk solids are removed, making ghee a potentially wonderful \u201calmost-butter\u201d alternative for the dairy intolerant<\/a>.\u00a0 Try it sparingly to see how you react to it.<\/p>\n

Clarified, or drawn, butter has long been used in a number of South Asian, North & Eastern African, and Mediterranean cuisines. \u00a0\u00a0Provided that organic butter from grass-pastured cows is used, it has also gained recent favor among traditionalists<\/a>, real-food enthusiasts<\/a>, and\u00a0Paleo nutritionists<\/a> alike.\u00a0 The better the source of the butter, the better the ghee \u2013 both for flavor and for health.<\/p>\n

Back to the Book<\/h3>\n

The Ethiopian spiced clarified butter recipe on page 52 (if you are interested in picking it up) in Anne Mendelson\u2019s book, Milk: The Surprising Story of Milk Through the Ages,<\/em> included shallots, ginger, garlic, turmeric, and various exotic spices like cloves, cardamom, and fenugreek.<\/p>\n

While that sounds amazing, I decided to use onions, shallots, and garlic only \u2013 staples no matter what we cook around here.\u00a0 This will give us a chance to spice things according to what a recipe calls for, no matter the cuisine.<\/p>\n

And for insight into the process, I turned to\u00a0Anjuli of Smart Mouth\u2019s post called\u00a0Homemade Indian ghee if you dare<\/a>. \u00a0I highly recommend you visit her post for troubleshooting and cooking tips based on her family\u2019s way of making ghee.<\/p>\n

Savory Onion and Garlic Clarified Butter (Ghee) Recipe<\/h3>\n

Makes about 2 cups<\/em><\/p>\n