Clarifying butter or lard
Oklahoma Food Recipes
6 cups flour
3 tablespoons baking powder
1 tablespoon salt
1 1/2 cups butter or oil
For each cup of flour, you add 1/2 tablespoon baking powder, and 1/4 cup butter or oil and a small
amount of salt. Mix the dry ingredients first, then use a pastry cutter or a fork to blend the
butter or oil with the flour/baking powder mixture. Don\'t make a year\'s supply of this, or if you do,
refrigerate it. But if you make a week\'s worth, you don\'t have to worry about refrigerating, make sure
you store it in an airtight container.
Before I got easy access to goats milk, I used to bake with powdered milk, and so I would add 3/4
cup powdered milk to the dry ingredients (1/8 cup powdered milk per cup of flour).
If you have added powdered milk to the baking mix, to make biscuits using this recipe, it\'s just
add water, stir, and bake; if you are cooking with fresh milk, add milk, stir, and bake. To make
them rise a bit more, to two cups mix add 1/2 teaspoon baking soda, and then add buttermilk (or
sweet milk with a teaspoon of vinegar added, let it set for a few minutes to curdle before mixing).
To make pancakes using this mix, add one beaten egg plus milk to one cup mix (for one cup mix,
I generally use 3/4 to 1 cup milk).
More home made convenience mixes can be found at Better Times Online
where you can Make your own mixes
CLARIFYING BUTTER OR LARD
For really excellent tasting biscuits and pastries and pie crusts, of course, you would use lard. The
reason the food in Mexican restaurants tastes so different from what you make at home is that
they tend to still use lard. Clarifying butter or lard is a way to remove some of the bad cholesterol
from these natural ingredients.
To clarify butter or lard, put it in a small pot, and heat over a *very* low flame, stir it a bit. Some
stuff will brown a bit and rise to the top, skim that off. Other stuff will solidify and lay on the
bottom of the pan. When it\'s all separated into liquid and solids, put a thin sheet of clean, lint-free
muslin or linen (old dish towel will do) over a jar and pour the melted butter or lard through it.
Trap the solids and discard. Store in an airtight container. It is said that this will keep without
refrigeration but I usually put mine in the fridge (I\'ve only done butter, not lard). The Indians call clarified
butter "ghee" and to say they "swear by it" pretty much summarizes their attitudes about its
superiority as a cooking oil.
1.25 pounds of butter makes about 1 pound of clarified butter, and it takes a half hour to 3/4 hour.
On the internet, i have read of an oven method, which is suggested as being best for larger quanties.
E.g., for four pounds, put it in an uncovered heavy casserolle dish at 300 degrees for 2 and 1/2
hours or so. Skim a couple of times during that period to get rid of anything floating to the top.