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<blockquote data-quote="BillB" data-source="post: 15871" data-attributes="member: 9985"><p><strong>Re: Recipes.</strong></p><p></p><p>Ally , I agree absolutely, but ghee shouldn't go rancid if it's properly made. Madhur Jaffrey says that ghee shouldn't even need refrigeration. On the other hand you could try making it yourself as it is very easy to do and you can make it in smaller quantities. Also, whereas butter will burn at a relatively low temperature, ghee (or clarified butter as it's also known) can be heated to relatively high temperatures without burning. Here's how I make ghee, following Madhur Jaffrey's advice:</p><p>Melt a pound of unsalted butter in a saucepan over low heat. Leave it to simmer until the white residue turns to golden particles. This can take anywhere from 10 to 30 minutes and will depend on how much water is in the butter. Strain through several layers of cheesecloth or a large handkerchief. Cool and pour into a clean jar and seal with a lid.</p><p>This works every time for me.</p><p>Troubr - my son and daughter in law are coming round tomorrow evening for a barbecue and I'm going to try your raspberry whip recipe for dessert. My son is also Type 2 like me so I'll report back on how it went on Monday.</p></blockquote><p></p>
[QUOTE="BillB, post: 15871, member: 9985"] [b]Re: Recipes.[/b] Ally , I agree absolutely, but ghee shouldn't go rancid if it's properly made. Madhur Jaffrey says that ghee shouldn't even need refrigeration. On the other hand you could try making it yourself as it is very easy to do and you can make it in smaller quantities. Also, whereas butter will burn at a relatively low temperature, ghee (or clarified butter as it's also known) can be heated to relatively high temperatures without burning. Here's how I make ghee, following Madhur Jaffrey's advice: Melt a pound of unsalted butter in a saucepan over low heat. Leave it to simmer until the white residue turns to golden particles. This can take anywhere from 10 to 30 minutes and will depend on how much water is in the butter. Strain through several layers of cheesecloth or a large handkerchief. Cool and pour into a clean jar and seal with a lid. This works every time for me. Troubr - my son and daughter in law are coming round tomorrow evening for a barbecue and I'm going to try your raspberry whip recipe for dessert. My son is also Type 2 like me so I'll report back on how it went on Monday. [/QUOTE]
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