I've always loved the richness of butter. It's heavy on the palate satiating saturated fats that everyone loves to hate. It's all natural, unlike margarine and other "buttery" spreads. And it's so versatile: adding flavor and texture to everything from toast and corn-on-the-cob to broccoli and brownies. Recently, however, I've undertaken a strict dairy-free diet to ward off my casein allergy (i.e. skin eruptions, digestive upset et. al.) which caused me to lay off the butter. Butter, which has relatively little casein, only caused a very mild allergic reaction but I wanted to find a way to enjoy it without any pimples or bubble gut. I did some Googling and found that ghee contains no or only trace amounts of casein. I was so ecstatic. I began a search on the net and YouTube for instructions but that search only ended in confusion. Many people, it seemed have confused western-style "clarified butter" with ghee. They're real two different things. Anyway, I finally found authentic ghee making instructions at Anjuli's site below:
http://blog.asmartmouth.com/2008/10/10/homemade-indian-ghee-if-you-dare/
The instructions have pictures and is very detailed.
The process is about 45 minutes, but it is well worth it! I've been putting ghee on EVERYTHING! It has a smooth, melt-like-a-cloud texture and wonderful caramel taste and smell (which was strong enough to draw my family to the kitchen with hungry eyes). It's like caramel without the sugar! It's really delectable. After making it I couldn't stop opening the jar to smell it. It is really wonderful. Perhaps because of the time involved in making it or because it's simply so tasty, it is now as precious to me as gold.
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