http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1279409076/s-new/Quoted from yaeliFollowing all the above I'd like to second Ribbit's suggestion that you make you own Ghee. It's a very simple and pleasant procedure. I follow Pat's way, and put a (ceramic) jar with (organic goat) butter in a preheated to 350 Farnheit oven for 45 minutes. Let it stand for a few seconds to let the vapours fade away and then sieve it through a clean double cheese cloth into another clean and dry ceramic jar, cover after few mintues and let stand on the counter, no need to fridge. Just see that you use a clean and dry spoon each time you take out some ghee, so no mould develops (it can stay good for a long time). The intoxicating fragrance which fills the house during the procedure is your reward, on top of the assured quality of the product.
Quoted from italyboundArtyMiss, warm welcome to BTD and the forum!!
I can't give you an answer really on why butter is allowed, but someone else will be along who can. I would like to suggest making it into ghee tho. It is very good for us in that form. Very simple to make as well. �
Put �your butter in a baking dish (with a cover), set oven to 350, set your timer for an hour. Go do whatever your little heart desires. When timer goes off, check to see that your butter is clear. I cook mine at least 10 min longer as I like mine a little darker, gives it a dif (better - to me) flavor. The stuff on top, skim off (this can be used to flavor other things). Strain the liquid, throw the stuff from this away. Ghee can be left on the counter, but be sure not to put wet or dirty utensils in it. When I say dirty, I mean as in - you use a spoon to dip some ghee, use the same spoon to stir your oatmeal - do not use this same spoon to dip more ghee, get a clean one. :-) �Ghee is very tasty!! :-)
Quoted from VictoriaAlso, Myra,
It needs to cook long enough for the milk solids to separate out from the butter oil, turn golden brown and sink to the bottom. I use the stovetop method and it takes anywhere from 10 minutes to 20 minutes, depending on the brand of butter I use. The whole house smells like popcorn from the ghee. :-)
Quoted from AvernoJust a side thought for other ghee makers... Skim it as you go or pressure will build under the foam. I had big mess on my hand last week after an eruption. Anyone else experience this?
Quoted from prunellaThis works fine, unless my large dog manages to get a hold of it. His tongue reaches nearly to the bottom of the jar.
Quoted from ABJoe
Yes... There are two times that ghee can overflow the pan. When it first starts cooking and when it is done... Both are due to having the heat setting too high.
Quoted from AvernoIt was on the smallest burner at the lowest heat for only about 20 min. when it happened. It wasn't even clear yet. I've made it this way dozens of times before, but always skimmed every 10 min. or so. It didn't just overflow, it spewed like a volcano 5' in every direction. I suppose it's possible that gas service pressure fluctuates enough to raise the heat some.
That's my technique too. First batch ever, I skimmed through a coffee filter, but I felt like that wasted a lot of ghee as it got absorbed into the paper filter. Nobody in my family is THAT sensitive to milk solids so I haven't bothered with that step since then.Quoted from VictoriaI have never skimmed, nor stirred, and it hasn't splattered any. I can turn the heat way down, so the ghee moves in the pot, but doesn't bubble. I use a deep, heavy bottom pot that is way bigger than the amount of ghee inside, so it has lots of room.
I don't strain through a cheesecloth, like some recipes suggest. My system is total simplicity:
Simmer long enough for the milk solids to fall to the bottom and turn golden in color.
Remove from the heat before the sediment turns brown.
Let cool a few minutes and pour through very fine stainless steel strainer into clean glass jar.
That's it, folks! ;)
Quoted from SquarePegI prefer the taste of butter, but I prefer to fry with ghee because butter burns quickly.