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.
Take 2 blocks of organic butter and either put them into a saucepan, or an oven proof glass jug, like this:
When the butter has completely melted, you need to pour the butter oil into a sterilised glass jar.
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.
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:
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.
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.
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.
Bake in an oven, gas mark 5 for 20 – 30 mins till hot through and Emmantal has melted on top.
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.