Recipe of the Month



This is probably going to be the easiest recipe I’ve posted. This is an easy recipe that has more instructions than ingredients and the result is oh so good for you! Ghee can be used as your new cooking oil, it will be cheaper, probably last longer, and has a higher burning temperature than oils! You can use it on popcorn to make the closest thing to movie theatre popcorn without having to leave your home. You can use it in place of butter on foods. It is full of vitamins and minerals, but the mil solids and impurities have been removed, this makes it more compatible with lactose intolerant people. It aids in digestion and therefore can improve your immune system.

Here’s what you’ll need:
-A pound of high quality non-salted butter
-A small saucepan
-A spoon for stirring

-Warm up saucepan on high heat
-Cut up your pound of butter into chunks to aid in the melting time
-Add all of the chunks of butter to saucepan and lower the heat to medium-high
-Stir constantly to aid in melting the butter
-Once the butter has melted, keep stirring and a foam will appear on the top layer of the melted butter
-Keep stirring and scrapping the sides of the saucepan to ensure that the foam stays in the melted butter not on the saucepan
-Keep stirring and you’ll notice that the foam begins to curdle and become a little chunky, that’s because this is the milk solids and impurities.
-Keep stirring and eventually the curdles will sink to the bottom and the consistency of the melted butter (almost ghee) is really liquid-y and golden in colour
-Keep stirring because the milk solids and impurities are now at the bottom and browning, contributing to the beautiful golden colour of your ghee, so we wouldn’t want it to burn!
-You will notice that the mixture starts foaming again, this means you’re almost there!
-Once the foam become bigger bubbles (about 1 cm in diameter approximately), it’s time to strain your ghee!
-Get a fine sieve and strain the gorgeous golden liquid into a glass jar and toss the milk solids and impurities. (Don’t worry, the milk solids/impurities are supposed to be that weird red colour, you did nothing wrong!)
-Let it cool with the lid off until it’s room temperature because you don’t want to close it and allow condensation to form, ghee doesn’t like water!
-Once it’s room temperature store in a cupboard so that it can be in darkness (ghee keeps longer this way).
-After a few days you’ll notice that it starts to become a bit more solid instead of that gorgeous golden liquid, this is totally okay, it doesn’t mean it’s gone bad.

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