Homemade Ghee

Ghee is a type of clarified butter.  You boil the butter until the milk solids turn brown and sink to the bottom of the pan. Then you run it through a strainer and cheesecloth to remove the milk solids.  Ghee is a great replacement for butter when frying foods or putting on your vegetables instead of butter.  It doesn't need to be refrigerated but if you put it in the refrigerator it will keep for a year.  We use it fast enough that I keep it in the cabinet so it is not so hard to scoop out.

I'm not going to do a price comparison on making your own ghee for a few reasons.  The first jar of ghee that was given as a gift to me is organic and from grass fed cows.  You can use grass-fed butter to make your ghee but it is hard to find around here.  So because I used standard butter there is no comparison in price between my ghee, that took 4 sticks to fill my ghee jar, and the organic ghee.  Next time I might use Kerrygold butter from grass-fed cows.  I saw it at the Woods in Warrensburg and also the Costco.  But I wanted to know if I could do the recipe before I used some more expensive butter.  I'm also not as strict as some people about eating grass-fed only beef so my opinion wasn't too strong on grass-fed butter.    

One note: for some reason my butter had a froth on the top the whole time.  I don't know why. So the first batch with 2 sticks cooked for quite a while before I wondered what I was supposed to be seeing.  It had stopped bubbling completely.  I took a spoon and moved the foam aside and sure enough there was very brown milk solids on the bottom.  My second batch I kept checking by moving the foam and didn't cook as long.  I used low heat, set at a 3, and it was perfect.

I got the instructions from Nom Nom Paleo:  Food for Humans. It's in her book which I have.  It's also here on her website.   

Check it out, try some ghee.

Mayo and Dairy Free Ranch

So I'm doing a Whole 30 to reset my brain and eating habits before going back to a Keto/Paleo diet.  Basically I eat meat and veggies.  No dairy, legumes, alcohol, added sugar of any kind- including artificial, and no grains.  We are working our way through our split half of beef. If you would like your own split half then contact me because I have one left.  It will be a while before we process another beef for sale and prices are going to raise so you want this one that I have.  

I made mayo just like this recipe for 2 Minute Mayonnaise I used olive oil since that is better, and approved on a Whole 30.  

Then when I was done I made a double batch of dairy free Ranch.  The recipe came from the book Well Fed: Paleo Recipes for People Who Love to Eat. 

Dairy Free Ranch

1/4 cup Olive Oil Mayo

1/2 garlic clove, minced (about half a teaspoon)

1/8 tsp paprika

2 Tbsp fresh parsley leaves, minced (about 1 Tablespoon)

2 tsp dried chives

1/2 tsp lemon juice

salt and pepper to taste

Now that I'm looking at the recipe I think I used double the amount of parsley needed because I measured out the two tablespoons after mincing it.  Oh well, it was still good. 

I minced up a bunch of parsley and then I put it in 2 tablespoons full into an ice cube tray. Then I added just enough water to each one to be at the top and for an ice cube. Now I have fresh parsley for future uses and didn't waist a bunch.  

Grand Opening Will Be the Week Beginning March 3

Because of the weather I have decided to close until March. I was going to loose meat without being able to sell it and the water in my water lines were freezing and breaking. I think this is the best idea. When we relaunch in March I will have a new logo on my trailer with my new name, a new website, business cards, and newspaper ads.  Until then I'll keep you posted and I will let you know when I have some pictures.