clarified butter or ghee has no lactose or casein

[Guest guest]

For those wanting a " natural " alternative to artifical

" dairy-free " margarines, and yet still needing " dairy "

free " butter " of some sort I share the following:

If one buys or makes clarified butter also known in

India as " ghee " , it has no lactose or casein (a milk

protein), rendering it able to be used by those who

ordinarily couldn't use dairy products. The heat

involved in boiling and simmering the butter to make

it, and also the " straining " through cheesecloth

eliminates both the lactose and casein in it. It's

also very good for sauteeing and frying by itself or

added to olive oil as it doesn't " smoke " at high

temperatures and yet gives a rich " butter " taste. It

can also be used as a soft spread on bread, etc. and

doesn't need to be refrigerated. It's good for 2-3

weeks just sitting in a closed container in a dark

place.

You can either make it yourself or buy it at natural

food stores or Indian food stores.

__________________________________________________

[Guest guest]

Oh, thank you! I had recently bought some Arabic bread at Costco and got

to missing how I used to eat it toasted with butter in a toaster oven as a

child, but I have the protein allergy and my son has the lactose

intolerance. Sounds like this may be something to try!!

Inga

At 07:59 PM 8/2/2005 -0700, you wrote:

>For those wanting a " natural " alternative to artifical

> " dairy-free " margarines, and yet still needing " dairy "

>free " butter " of some sort I share the following:

>

>If one buys or makes clarified butter also known in

>India as " ghee " , it has no lactose or casein (a milk

>protein), rendering it able to be used by those who

>ordinarily couldn't use dairy products. The heat

>involved in boiling and simmering the butter to make

>it, and also the " straining " through cheesecloth

>eliminates both the lactose and casein in it. It's

>also very good for sauteeing and frying by itself or

>added to olive oil as it doesn't " smoke " at high

>temperatures and yet gives a rich " butter " taste. It

>can also be used as a soft spread on bread, etc. and

>doesn't need to be refrigerated. It's good for 2-3

>weeks just sitting in a closed container in a dark

>place.

>

>You can either make it yourself or buy it at natural

>food stores or Indian food stores.

>

>__________________________________________________

>