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In conservation, they talk about leaving a smaller footprint.
In life, for our relationships, and for our legacy we really need to be leaving a larger footprint! A footprint of amazing experiences, learning, exploration, education, culture, personal challenge and growth.
Anais Nin said, “Life shrinks or expands in proportion to one’s courage.”
I love that quote, it’s spot on. I’m not talking about jumping out of the trenches facing gunfire courage, or standing firm against a marauding tiger courage, I’m talking about having the courage to calculate risks and then take them. To control as much as you can in your life, rather than have your reaction to a situation control you.
Ghee is a class of clarified butter that is caramelized to give it a unique nutty flavour. Although the term clarified butter is often used interchangeably with ghee, ghee and clarified butter are not the same:
Clarified butter is made by heating unsalted butter on gentle, low heat until all the water in the butter vaporizes. After all the water disappears, milk solids comprising of whey protein and casein rise to the top and are skimmed off. This melted butter, that is then removed from the heat and strained, is clarified butter.
Ghee is made by continuing to heat the clarified butter until the color of the liquid changes from light yellow to deep gold due to the process of caramelisation. At this point, any remaining milk solids and other impurities will clump and sink to the bottom of the pan. The ghee is then removed from the heat and strained before storing.
Brown butter is another class of clarified butter that is cooked even longer than ghee and is unstrained.
Traditionally, ghee is made with unsalted butter that is churned from cultured cream. Cultured butter is made from cream that has been inoculated with strains of lactic acid bacteria. Ghee can also be made with regular unsalted butter, called sweet cream butter, that is available in stores. Ghee is normally not made from salted butter, but flavoured infusions are increasingly common. Ghee made from butter from grass-fed cows has a superior nutritional profile: