Tag Archives: Butter

Dairy Diary – Ghee from a Tree

I had never heard of the word ghee until a couple of months ago. Basically, it’s clarified butter.

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Okay, so there is a little more to it than that. This is the story of the path from cow to ghee. Or whichever animal you choose to milk. Ghee originally came from India and is made from buffalo milk.  Here in America, we consume mostly cow or goat milk, so cow milk it is.

Trying to answer one question leads to five more questions, all the way back to what is “Raw” milk and what else can you do with it? That lead me to make this beautifully, informative “Dairy Tree”. I wanted to call this a “butter tree” so badly because growing up, that’s what my dad called cows, but that is only a fraction of what this is about. By the way, Raw refers to any food that is unprocessed, uncooked or cooked at a low temp.

Dairy Tree

So, from milk to cream to butter to ghee.

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Simply Delicious Granola

Simply Delicious GranolaCWCeareal

4 Cups Rolled Oats

1 tsp Cinnamon

1/2 Cup Honey

1/2 Cup Butter

1 tsp Vanilla

1 Cup chopped nuts of choice (here we used walnuts)

1 Cup dried, chopped fruit of choice (here we used raisins)

Directions: Preheat oven to 250*. Line cookie sheet with parchment paper.

Combine oats and cinnamon and set aside. Melt butter and honey in a sauce pan. Remove from heat and add vanilla. Pour liquid over oat mixture and stir to coat well.

Spread evenly on a cookie and bake for 1 hour. Stir at 15 mins and 30 mins. Add fruit and nuts at 45 mins. Turn oven off at 1 hour and let it cool in the oven for 15 mins. Remove from oven and completely cool before putting in an airtight container.

Pumpkin Pie Pudding

Pumpkin Pie Pudding

I love pudding! Even when I make chocolate or vanilla, I like to eat some before it cools off. This is even better with Pumpkin Pudding with whipped topping and cinnamon. Just like eating a bowl of pumpkin pie cold.

1 cup sweetener (sugar, honey or brown sugar for a stronger flavor)PumpkinPudding

3 Tbs Cornstarch

1/4 tsp Salt

2 cups of Milk

4 Egg Yolks

2 Tbs unsalted Butter

1 cup Pumpkin Puree

1/2 tsp Pumpkin spices (1/4 tsp cinnamon, 1/8 tsp ginger and 1/8 tsp nutmeg)

Directions~ Whisk eggs and set them aside. In a saucepan, combine sweetener, cornstarch and salt with milk. Keep stirring often not to scorch the milk. Stir over medium-high heat until thick (be patient). Stir while boiling for 2 more minutes and remove from heat. (pic #1)

Temper the eggs by slowly adding 1 cup of the warm milk mixture into the bowl of eggs while whisking.(pic #2) Pour the egg mixture back into the saucepan, boil for 2 more minutes while whisking together. Remove from heat.

Stir in pumpkin puree, butter and spices. Pour into a bowl and cover with plastic wrap to prevent a skin from forming.(pic #3) Refrigerate about 3 hours minimum.

Serve with whipped cream and cinnamon dusted on top.(pic #4)

Enjoy!