For today's challenge I am making Ghee, also known as clarified butter. Making it is as simple as one, two three... Some of the benefits of Ghee: It is rich in Omega-3 fatty acids and conjugated linoleic acid and it can withstand high temperatures without oxidizing or smoking. It has a nice buttery, nutty flavor! Also many who are lactose intolerant can handle Ghee because it is strictly butter oil. I like to make up a batch on the weekend to use all week. It is great for sauteing, pan frying, or roasting...it is a wonderful alternative to other oils.
Directions:
Melt four sticks of organic unsalted butter in saucepan over medium heat...Let boil. You will see the milk solids separate and rise to the top of the butter. The butter will start to turn brown after about 20 minutes. Set a piece of cheese cloth over a sieve. Pour melted butter over cheese cloth. the solids will remain in the cloth. You now have pure Ghee oil. Pour into an airtight container and keep refrigerated for up to two months. Give it a try Greenie Babies!
Love and Light,
Nirvani
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