The Magic Bus Trip

~mina~ · Posted: Tue Apr 29, 2008 10:48 pm Post subject: Cilantro Butter

Makes 1/4 cup

Ingredients:
3 tbsp butter softened
1 1/2 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoon grated lemon or lime zest
1 teaspoon fresh lemon or lime juice
sea salt to taste
Instructions:
Combine the butter, cilantro, zest and sea salt and the juice in a bowl and mix well.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

http://www.healingnaturallybybee.com/recipes/recipe119.php

~mina~ · Posted: Tue Apr 29, 2008 10:49 pm Post subject:

Clarified Butter (Ghee)
Makes 3/4 cup

Those who are unable to tolerate milk protein in even the smallest amounts will want to clarify their butter, which is a process of removing the small amount of milk protein or casein contained in butter fat.

Ingredients:
1 cup (1/2 pound) butter
cheese cloth for straining
Instructions:
Place butter in a small bowl in an oven set at 200 degrees Fahrenheit for 1/2 hour.
The butter will melt and foam will rise to the top and form a crust. Carefully skin off the foam.
To remove every trace of milk solids, pour the butter through a strainer lined with cheese cloth.
Store in a tightly covered jar in the refrigerator.
Use clarified butter for cooking and eating.