ghee
ghee
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ghee
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Post #1 - March 27th, 2007, 6:31 pmwhee...
still engaged in 'undergraduate study' here with simple fried potatoes and humble grilled cheese sandwiches, but... (?)
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Post #2 - March 27th, 2007, 6:41 pmDid you make your own or buy the jarred stuff?
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Post #3 - March 27th, 2007, 7:29 pmwhole foods... jarred and organic, to boot.
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Post #4 - March 28th, 2007, 7:14 amit's pretty easy to make. I'd throw a couple of pounds of organic unsalted butter into large pyrex measuring cup. Place in a 350 degree oven, wait about an hour.
Let it cool a bit. Skim the cheese from the top with a spoon. Carefully pour the ghee into a clean jar. stop pouring when you see the whey at the bottom.
The ghee is shelf stable, but refrigerating it won't hurt. The cheese isn't bad as a spread for toast or over some noodles.Last edited by kafein on March 28th, 2007, 12:01 pm, edited 1 time in total.
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Post #5 - March 28th, 2007, 11:40 amThey also have jars at Marketplace on Oakton, but I always seem to pass it by...I'll have to pick one up. Not sure if it's organic or not; IIRC the label was in Hindi.
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Post #6 - March 29th, 2007, 5:41 pmsince it ain't exactly a hindi thang (clarified butter)...
i'm surprised 'paula' hasn't caught on.
the distilled essence of unspoiled flavor...
why, even... 'factory picked' cacklefruit, never tasted better.