As you well know, feeding a house full of men is a costly proposition. Especially when you try and focus on high quality, primarily paleo foods. We buy in bulk, prioritize well, do our best, and we still spend a lot on food. One of the best things we started doing was shopping at Costco.
For years, we’d eat at various friends and family dinners and compliment the food only to find, shared in hushed tones, that it was all from Costco. Yeah yeah yeah. We scoffed. Just a bit.
Then we went to Costco. Now, when people come over, we share (in hushed tones) that all the food is from Costco. Their prepared foods are pretty good, we love the veggies, but my favorite thing is the Kerry Gold butter for almost half the grocery store price. We splash it around lavishly.
Partly, because it is delicious, and partly because it’s mostly grass-fed, meaning that it’s full of CLA and Vitamin K2. I’m a big fan of Vitamin K2, especially since I learned that this is the vaunted Activator X that Weston A. Price theorized in his Nutrition and Physical Degeneration. Kate Rheaume-Bleue has written an excellent book on the subject.
John had some issues with his teeth demineralizing, and my own teeth were weak and soft. A few months on K2 (supplement and diet, with cofactors D3 and A), and both of our situations resolved themselves completely. Anecdote, I know, but it’s part of our story.
My favorite thing to do with butter is turn it into ghee! At Costco prices it is way cheaper than buying the Pure Indian Foods stuff. Delicious, but costly.
Making ghee is very easy – but I’m wondering if this method would work for you and your famed dairy sensitivity?
You start by inserting butter in pan. Two pounds here.
I use medium/low heat, and watching it melt is fairly meditative. The color is magnificent.
I’m being very indulgent here, with so many images. This really is representative of how much time I spend hovering over the pan when this is in progress.
This is, in my humble opinion, the most important part of the proceedings. At this point, skimmed and drained, it’s clarified butter. Toast it for a while, let the water cook off, let the proteins brown, and it turns into liquid savory caramel. That’s ghee. I’m not sure if you share the caramel love that dairy-eaters have, but Roman and I can eat it by the spoonful at this stage.
I skim the skunge off the top, and carefully pour off the golden ghee into a jar. The salty, brown proteins at the bottom of the pan go into a special pot for Roman in the fridge for him to shave infinitesimally into eggs and onto steaks. He loves it, it’s salt caramel. I’m not such a fan.
It gets very spitty and ends up all over the stove. This lets the water cook off, but keeps most of the butter in the pan.
An hour later you get this. Let it set on the countertop and it ends up pebbly like the storebought stuff. Lovely, of course, but my favorite is to put this straight in the fridge to let it cool quickly. That keeps the fat crystals small and makes it smooth and delectable.
What do we do with ghee? I’ll get into that in another post.
In the meantime, best of luck with baby scoby!
Hugs and Misses,