Clarified Butter aka Ghee

The two main reasons for making clarified butter / ghee are:

1) To remove milk proteins

2) I am far less likely to burn the butter oil when cooking!

Ridiculously expensive in the shops, at around £8 for 300 organic mls, you can make the same quantity for half that price.

How?

Take 2 blocks of organic butter and either put them into a saucepan, or an oven proof glass jug,  like this:

Butter in the saucepan  Butter slowly melting in a saucepan

Into mass production here!

Into mass production here!

As the butter slowly melts, you can see the milk proteins separating and falling to the bottom of the jug.

As the butter slowly melts in the oven, on a low setting, you can see the milk proteins separating and falling to the bottom of the jug

When the butter has completely melted, you need to pour the butter oil into a sterilised glass jar.

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To ensure that the proteins don’t mix in with the butter oil, I GENTLY and slowly pour the oil through several layers of muslin or a thick tea towel, to catch any proteins. The proteins are the white layer.

This is the butter oil still hot, when set, it will be a buttery yellow colour, and slightly grainy.

This is the butter oil still hot.  When set, it will be a buttery yellow colour, and slightly grainy.

This is the "set" butter oil / ghee, or, clarified butter. Happy Cooking ;-)
This is the “set” butter oil / ghee, or clarified butter. Happy Cooking 😉

Unlasagne

Hello and welcome to the UnPCKitchen, a grain free place that believes in real food for human beings (and cats for that matter, I have 3 of them, all raw foodies).

I am Caroline Spear, Nutritionist  Certified GAPS Practitioner  Homoeopath  Doula and  Mamma.

Tonight we ate Unlasagne. A simple recipe calling for:

1 onion

1 carrot

2 Sticks of celery, all finely diced and fried in beef fat.

Add to that a few chopped tomatoes, a good sprinkling of organic mixed herbs, black pepper and about 1kg of fattty minced  grass fed beef and a few tablespoons of bone stock. Cook thoroughly.

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Whilst cooking, dollop a decent lump of butter into a saucepan, add about 300 grams of  good full fat cream cheese (avoid any that contain anything other than milk, starter culture and salt), a dash of full fat milk (preferably raw) and stir over a low heat until the you have a smooth sauce. Add about 125 grams of grated cheese. Stir till all melted.

Take a 250gm piece of Emmantal and slice very finely. I grate mine on the widest part of my grater.Erica BIrthday2013 007

Assembly… using a 2 litre oven proof bowl, I used one that measures 24cm X 19cm X 7cm, layer the ingredients. Start with the cooked mince, then a layer of sauce, then a layer of Emmantal, finish with a layer of sauce and topped with the remaining Emmantal.

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Bake in an oven,  gas mark 5 for 20 – 30 mins till hot through and Emmantal has melted on top.

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This is a nourishing, filling dish that should feed 6 people. You can serve on it’s own, or with green leafy veg, swimming in butter or a salad.