This is not a urine sample. Promise. It's liquid gold around here. This is ghee, also called clarified butter. We make a big batch of this every other week and use it -- or olive oil or avocado oil -- as our main source of cooking fat. Danny started playing with ghee a few years ago, but once we realized our son doesn't do well with dairy, we made it part of our consistent routine.
I love ghee. And before I was diagnosed with celiac, I probably thought that ghee was a little weird, a lot "exotic," and not my thing. Ghee is both a word and preparation that originated from the Indian subcontinent. The trick to growing more open over time is this: say yes to what is new. Try. Remind yourself that just because something is new to you does not mean it's scary. Grow a little more adventurous with your food and you might be surprised by what happens inside of you.
Here's how to make ghee.
1. Put a quantity of butter in a pan on low heat. Let the butter melt completely.
2. As the butter melts, the milk solids will drift to the bottom of the pan. Don't stir.
3. The surface of the butter will bubble a bit, then foam, then settle down into the milk solids. That's good. Don't stir.
4. Let the butter slowly heat. The milk solid layer should be distinct. Let it brown a bit. After 10 or 15 minutes after the last of the foaming on top has stopped, remove the pan from heat.
5. Put a triple layer of cheesecloth into a sieve over a container. Slowly pour the butter through the cheesecloth. The milk solids will stay in the cheesecloth. Let the clarified butter drip through slowly. It will look clear like this, at first. As it cools, it will grow a more opaque yellow.
And that's it. Enjoy your ghee.