GHEE | A: OK | AB: OK | B: OK | O: OK
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A: A | AB: A | B: N | O: N
| |
Butter without burning and is thus excellent for stir-frying.
How to make Ghee: Take fresh, unsalted butter and melt over medium-low heat. Cook for 20-45 minutes (time varies with quantity being made). The object is too cook out all the water and for all solids to separate from the oil.
This is well past the "white slime state". You'll know it is ready to remove from the stove when most all solids have settled to the bottom (they will become brown).
Be careful that it does not cook too long, nor on too high a heat, as it can burn. Remove from heat and let sit for 15 minutes. Remove any floating matter and pour through fine strainer or cheesecloth into storage container.
It should be a clear, golden oil. Ghee thickens somewhat as it cools.
Once Ghee is made, the butter, which is an avoid for A and AB, becomes N for all blood types.
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Copyright 2000 by ER4YT Recipe Project