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BTD Forums  /  Eat Right 4 Your Type  /  Goat's butter?
Posted by: badabing, Wednesday, September 26, 2012, 3:35pm
I'm type A non-secretor. I'm looking for a good replacement for butter in recipes (instead of always using oil), is goat's butter okay to use? I'm allowed to have goat cheese, but I just saw that now I'm supposed to avoid goat milk.
Posted by: ABJoe, Wednesday, September 26, 2012, 4:04pm; Reply: 1
I use ghee -ie. pure butterfat.  Usually you don't need quite as much ghee as butter...
Posted by: Victoria, Wednesday, September 26, 2012, 4:18pm; Reply: 2
Since butter is avoid for an A non-secretor and ghee is neutral, that's what I would recommend, even if the butter is from goat milk.  If you must have butter, I'd go with the goat milk butter, though.

Making your own ghee is easy.
Posted by: Victoria, Wednesday, September 26, 2012, 4:19pm; Reply: 3
How to make ghee:

Place 1 pound unsalted butter in a one-quart heavy-bottom saucepan over low heat.  Allow to melt completely. When the butter starts to release its water content, lower heat to the lowest simmer and cook slowly for about 15 to 45 minutes.  Cooking time depends on individual stoves. And different brands of butter take different lengths of time.  Longer cooking at lower heat produces a good flavor.

At first, there will be a lot of white foam on the surface, and the ghee will be noisy.  The foam is the milk separating out from the butter oil.  Gradually, the water will evaporate, the milk solids will drop to the bottom of the pot, the foam will begin to thin, the cooking sounds will become quiet and the sediment in the pan will begin to darken.  At this point, it can burn quickly so keep tilting the pan to check the color of the sediment.

The ghee is done when the ghee becomes quiet, the aroma will be somewhat like popcorn and the milk solids at the bottom of the pan have turned light golden brown, like beer or honey.  If the sediment turns dark brown, the ghee has cooked too long, but is still usable.  

Remove pan from heat, let cool for a few minutes, then pour it through a fine stainless steel mesh strainer into a clean glass jar or bowl and discard the sediment.  Leave the lid off until the ghee has cooled.  This helps to prevent condensation.

Ghee can be stored at room temperature if kept very clean and dry.  If water or food gets into the ghee, it can mold, otherwise it has a long shelf-life.
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