Not sure... some people are lactose intolerant, and some people (like me) cannot eat the protein (casein). Lactose intolerant can maybe try taking lactaid to help, but for me that won't work.
Also, thanks SPARKLIT! I have made my own butter from raw milk also. It is a bit time consuming. lol The CO ghee I get, the ghee is made from raw milk of organically fed, grass fed cows. So, as I do not trust my own capapbilities to get all the whey out, I just buy this stuff. lol
Thanx Laura. Was just a little confused. Just for the record.. I not only make my own butter but also my own ghee. I buy full fat unpasteurized milk. Boil it and remove the cream that forms at the top. That cream can then be churned into butter in a food processor. When the whey separates the butter is ready. This butter then has to be laundered in cold water till the water remains clear. This butter is then heated to make ghee. After heating for a while all the water content of the butter dries up and some solids separate. You have to keep boiling this until a sort of White foam appears. This indicates that there is no moisture left in the butter. This has to be strained while still warm. Voilà ..... You have ghee. I know I sound complicated but it's really quite simple. Plus you know you have the real thing. I used to use ghee in all my baking but I've stopped baking now.
Fitness Minutes: (145,884) Posts: 19,700 4/13/11 12:06 P
You melt the butter and skim the froth (whey) off of the top. I am not very good at it though. lol I bought mine ghee with CO already made that way. Apparantly, this is what I have heard. The dairy is in that froth. After turning it into clarified butter, it is supposed to be OK for those of us who cannot eat dairy. I seem to be OK with it. No problems so far. I have been eating it daily for about a week now.
I've got to try this...sometime...wanna lose a couple more pounds before I indulge...hmmm, or maybe I can make them for a party and just snitch a bite. I am walking such a fine line these days in order to lose even a half a pound--sugar is such a dang killer. I ate a piece of birthday cake at a party last Sunday night after about 10 days of no sugar. It gave me heart palpitations within just an hour! Can you believe it? Sheeese, these sound really good. Thanks Laura
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when itï¿½s a sudden bleeding emergency. But in terms of chronic care, theyï¿½re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
Nope. I'm steadily losing. Read some of the threads that explains how coconut oil works. It's a medium chain fatty acid that is immediately turned to fuel by the body when it hits the liver. It is not stored as fatr (unlike excess carbs or other fats).
Coconut oil ghee is coconut oil and ghee combined. Ghee is clarified butter. But I think I ststed in the recipe that you could just use butter and coconut oil. I canot eat dairy, so butter needs to be clarified in order for me to eat it.
OMG! These were so good! I don't normally use a lot of sugar, but the original recipe called for sucanat and I happened to have 2 cups of sucanat in my cupboard, and it was time to get rid of the last of it. (I'm sort of a stevia, honey or maple syrup gal these days). Anyhow, I think that the sugar crystals are actually partly responsible for the great texture of this brownie.
Gluten free, grain free, dairy free. The texture was perfect brownie!!! Now, they didn't have that nice sheen on top. You know when they get kind of shiny on top from using stuff like white flour and sugar??? But, my first bite was absolute heaven! Their rich! One will do ya!
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