Friday, August 19, 2011

To Ghee or Not to Ghee...

In my last post I talked about soybean oil, and soy lecithin. Since they are both fats, they don't transport the protein, and many who are sensitive can handle them (my son being one). So that got me thinking about BUTTER.

Butter, is not a pure fat. It has some milk solids (which contain protein), which makes it forbidden. But is there a way to remove those solids, leaving only the fat behind??? YES! Clarified butter is often referred to as ghee, and is common in Indian cooking. Clarified butter carries no casein, whey, or lactose. Since my son is able to handle soy-based fats, I was hopeful ghee would work as well. Luckily, he has been able to tolerate it well, and I have been very pleased with it, as it allows me to give that lovely buttery flavor to things I cook. I've been able to find ghee at my local natural foods market, however it's possible to make it yourself. I haven't yet made any myself, but just yesterday bought some dairy butter so I can try my hand at it!

1 comment:

  1. OH YAY!!!!! Thank you for this great information!!