Clarified Butter aka Ghee

[Colter]

If you are looking for a form of butter or margarine for your backpacking, take a close look at Ghee aka "Clarified Butter."

It tastes great, keeps well, and is very calorie dense, and goes with just about anything. It will turn a mediocre dish into a fine meal. It's so calorie dense that even if you carry it in the jar it came in you still should get more calories per ounce total than the vast majority of food items you can carry.

I got mine in a health food store but it can easily be bought online.

Check it out!

[orangebug]

You can also get it in ethnic grocery stores, especially Asian/Indian cuisine.

[big_muddy]

And you can make it yourself too

[oldbear]

It's really not that hard to make.The secret to making it is to work really quicky once the 18% water is boiled off and the 2 % milk solids have sunk to the bottom.The residual heat of the pot will toast the milk solids resultiing in what the French call beurre noisette and the Indians call ghee'
that have this nice nutty flavor.The problem of course is that beurre noisette will rapidly turn to beurre noir-which does not IMHO taste particularly good
You will have about a 25% loss in going from solid butter to clarified butter.The smoke point will increase by 50 degrees . The clarified should be scooped from above the bottom and an 8 -10 oz ladle works great.

[Auntie Mame]

Throw a few pounds in a crockpot on low for a few hours or overnight, and either run it through coffee filter, or just skim off the good stuff and let the dregs stay in the bottom of the pot, and voila, keeps great and tastes great. Probably go well in a squeeze container with the clip bottom. Some for the house and some for the trail. No fridge needed, as previously mentioned.