Ghee is a lovely tasting more or less dairy free butter, it is a very versatile healthy fat. It can be used as a cooking fat at high temperatures without smoking and used for a lovely flavor with some sweet treats.
1kg Organic Butter
Cut the butter into cubes and place in a large saucepan. Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done.
At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan. Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
You can also use a slow cooker here is a link:http://www.indiansimmer....
You can make rich creamy almond milk - it is so easy and so much better than shop bought almond milk! Lactose from milk created many digestive problems for me but it was years before I could give up creamy milk tea. The only way was to make my own creamy almond milk tea. Have a try....
2 cups of soaked almonds (soaked overnight up to 24hrs)
4 cups of filtered water
pinch of salt
1/4 tsp raw honey
splash of vanilla essence
(this amount makes about 1.3 Ltrs - I generally use half this recipe to make 650mL to almost fill a 750mL bottle)
Blend together and strain through a nut bag and bottle - will keep in fridge 4-5 days. You can use left over almond pulp for many recipes including cocoa brownies. Or you can dehydrate the pulp and once dried blend it up to make fine crumbs perfect for crumbed fish or apple crumble.
An essential, easy to make broth to have in the fridge or freezer ready to make quick soups, sauces, hearty vegetable soups, risotto, quinoa or add to stir-fry. It is a great source of free-form amino acids, gelatin and minerals especially calcium in a highly absorbable state. This makes sense as you are eating the marrow, protein and nutrients from the bones and connective tissues. In Chinese medicine, chicken broth is famous for building Qi & Blood and improving Jing - essence from the kidneys so important in TCM.
I usually roast an organic chicken, we eat the drumsticks, our daughter has some of the breast and then I pull off all the meat and freeze in smaller containers or store in the fridge ready for lunch, curries or a quick chicken soup.
Organic Chicken carcass with wings and left over bones from legs
Vegetable off cuts such as celery & leek tops, kale and broccoli stalks, parsley and coriander stalks, carrot ends (I collect these in the freezer in a resealable bag)...