You could buy ghee, or even make it yourself! Ghee is butter without the milk solids which makes it great for folks with dairy sensitivities. It is renowned in Ayurveda for inflammation healing properties & enhances the flavors of spices.
makes ~1.5 cups
1 lb unsalted butter
- Unwrap the butter and melt in a heavy bottom stockpot over medium heat. Be careful as this might splatter and splash hot butter around.
- Continue cooking at medium heat and as soon as it comes to a boil, simmer on the lowest heat setting for 45 minutes to an hour.
The milk solids will first begin to separate out and rise to the top. Within about 10-15 minutes, they will concentrate and subsequently sink to the bottom and turn a deep caramel color. They will probably get stuck to the bottom and a clear golden liquid with a nutty complex aroma and taste will emerge.
- Turn the heat off and let the ghee rest for 10-15 minutes, then strain, removing the milk solids. The milk solids can be reused in sautéed vegetables, added to a dal or a flour mixture.
Cleaning: The milk solids will probably stick to the bottom of your pan and, after you have scraped off what can be re-used, here is a trick you can use to clean the pot. Add water to the pot and bring it to a boil. Let the pan rest for 5-10 minutes then wash it off. The milk solids will come right off.