Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Ghee (clarified butter)
Users Browsing Forum
No Members and 11 Guests

Ghee (clarified butter)  This thread currently has 1,664 views. Print Print Thread
2 Pages « 1 2 All Recommend Thread
rottlady
Wednesday, October 25, 2006, 3:45pm Report to Moderator Report to Moderator
Guest User
Quoted from Victoria


When you are ready, let us know and you will most likely be innundated with directions on how to make it!  Once you have learned to make your own, you'll save a lot of money, while enjoying this great food.  There's nothing like ghee for stir-frying and sauteeing.  



Please share. I bought a small tub and it cost nearly $9. I have a feeling I'll be using quite a bit of this stuff, so it will probably be worthwhile to learn how to make it myself. I used it for basting fish and sauteeing last night. Everything turned out super delicious!
Logged
E-mail E-mail Reply: 25 - 40
Lola
Wednesday, October 25, 2006, 4:04pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 50,687
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 26 - 40
LuHu
Wednesday, October 25, 2006, 4:12pm Report to Moderator Report to Moderator

Rh-, dx w/Multiple Sclerosis Spring '04
Autumn: Harvest, success.
Posts: 356
Gender: Female
Location: Southeast USA
Quoted from lola


Wanted to share my results w/this recipe. Some here have said use a 325 degree -350 degree oven (if you're making the ghee in the oven) but I chose to use the 300 degree oven per the instructions from this site. While my ghee tastes delicious, is a beautiful color, smells heavenly, it is GRAINY. I asked around to determine what may have caused this and word comes back that the 325 or 350 oven works out better than the 300 degree oven for turning out non-grainy ghee.

That was just my experience and I'm sure our ovens are all a little bit 'different.'  


"Some people look out and see a land of giants while others look out and see a land flowing with milk and honey."
(As BTDers, please substitute your most desirable, delightful bennie for the figurative 'milk and honey'!)
Logged
Private Message Private message Reply: 27 - 40
Victoria
Wednesday, October 25, 2006, 4:50pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,332
Gender: Female
Location: Oregon
I copied a couple of my older posts on how I make ghee:

***************************************
"The ghee reaches a point where it needs to be monitored, in my opinion.
Once you get that "popcorn" smell, it is close to being done, and can quickly burn at that point.  I like to watch mine then, and tilt the pan every few seconds to check on the bottom of the pan.  I like the taste of ghee better when the solids on the bottom turn golden brown, but not leaving it until they turn dark brown.  

At the golden brown stage, the finished ghee will be a clear golden color and very delicious.  Once the solids turn dark brown, the ghee will darken also, and to my taste, it loses its subtle flavors."
*****************************************
1 pound unsalted (sweet) organic butter
Melt it on medium-low heat in a heavy bottom pan;  I use a two quart copper bottom saucepan.
Reduce heat to low and let simmer.  The lower heat gives me more control at the end when it is so easy to burn.  My total time is less than a half hour, but I go by two signs as to when it is done.

#1.  The sound.  At first, the ghee will make loud noises as it simmers.  At some point, it will get very much quieter.  When the sound changes it is close to being done, and you need to stay close and check the bottom of the pan frequently.
#2.  The Appearance of the bottom of the pan.  At the beginning, the stuff that sinks to the bottom looks whitish and creamy.  This is while the sound is loud.  When the sound changes, watch closely because the stuff on the bottom will begin to darken.  You need to remove it from the heat when the bottom sediment looks golden brown and smells somewhat like popcorn.  If it turns really dark, or blackish, it stayed on the heat too long.  You can still use it, but it loses somewhat of it's delicate flavor.
I gently strain through an unbleached paper towel in a large strainer.  If made correctly, it will be clear golden in color.  I keep mine on the counter in a glass or ceramic bowl with a lid to keep it clean.  Protect from contamination from foods and liquid, and it will keep a long time.

It is said to positively effect the cholesterol balance.  It can slightly raise the total cholesterol, but greatly raises the HDL, good cholesterol.  It does not raise the LDL, bad cholesterol.

I hope this helps.  Keep at it......It's worth it.  And it gets easier as you get the feel for it.  Also listen to the sounds it makes.  At first, it is a steady sound, like rain on the roof.  Later it become a off and on sound, but when it starts to get quiet, stay close to the pot and when the foam nearly disappears, start tilting the pan from time to time to look at the color of the sludge on the bottom of the pan.  If it is still white, it is not finished.  Golden brown is the idea!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 28 - 40
RhodaMaria
Thursday, October 26, 2006, 4:53pm Report to Moderator Report to Moderator
Guest User
Yes Victoria, it gives such satisfaction to make your own ghee..

I have now made ghee for 3 times and the last time was best!!  
Golden coloured ghee!! And yes I agree, monitor your precious ghee when the gurgling is gone... Do not wait till the sediments turn darker... it might be too late...

Still, I myself am the only one who eats the ghee I made, and of course some patients who want to taste my speltbread with goatcheese and GHEE of course!!!!  
They are converted to ghee right away....  

Somehow making my own bread, making my own ghee makes me feel so 'independent'  no slave of the consumption establishment..  I decide what is good 4 my body..!!!
BTD showed me the way...

Perhaps I can restart making my own marmelade next summer, with fruits and veggly... Wow!! that will be something!!

Take care guys and keep ghee-ing yourselves!! It is the BEST fat what natures offers you!!

take care

Cocky  

Revision History (1 edits)
Cocky  -  Thursday, October 26, 2006, 4:53pm
Logged
E-mail E-mail Reply: 29 - 40
mikeo
Thursday, October 26, 2006, 5:25pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
Columnists and Bloggers
Posts: 2,710
Gender: Male
Location: Toronto, Canada
Age: 50
...spelt pancakes (O non secretors avoid) with ghee  and agave syrup in lieu of regular butter and maple syrup is devine


RHN MIfHI
Logged Offline
Site Site Private Message Private message Reply: 30 - 40
rottlady
Thursday, October 26, 2006, 6:55pm Report to Moderator Report to Moderator
Guest User
Thanks! That doesn't look so hard. I've never been "into" cooking, but I'm all for saving some money. And I'm finding that eating healthy is a bit more expensive. So I'll try making my own ghee. Do the rest of you use cheese cloth to strain the solids? Does the unbleached paper towel work just as well?
Logged
E-mail E-mail Reply: 31 - 40
Victoria
Thursday, October 26, 2006, 11:50pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,332
Gender: Female
Location: Oregon
Unbleached paper towel is the only thing I've ever used, so someone else will have to give you a comparison.  I never wanted to have a cloth (that was imbedded with the drippings from the bottom of a ghee pot) to have to clean up.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 32 - 40
the accidental chef
Friday, October 27, 2006, 10:58am Report to Moderator Report to Moderator
Guest User
Quoted from rottlady
Thanks! That doesn't look so hard. I've never been "into" cooking, but I'm all for saving some money. And I'm finding that eating healthy is a bit more expensive. So I'll try making my own ghee. Do the rest of you use cheese cloth to strain the solids? Does the unbleached paper towel work just as well?


cheese cloth-environmentally friendly !

accidental chef
Logged
E-mail E-mail Reply: 33 - 40
Don
Friday, October 27, 2006, 12:48pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
Posts: 7,189
Gender: Male
Location: North Alabama
Age: 58
I just use a fine-mesh metal strainer.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
Logged Offline
Site Site Private Message Private message YIM YIM Reply: 34 - 40
yaeli
Friday, October 27, 2006, 1:02pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,540
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from accidental chef


cheese cloth-environmentally friendly !

accidental chef


Thank you for mentioning this accidental chef, I just bought butter and was thinking how i'm gonna get this cloth - now suddenly I remembered: I have it in my kitchen drawer in form of a cooking bag! That's it then, I'm ready.  



Logged Offline
Private Message Private message Reply: 35 - 40
Victoria
Friday, October 27, 2006, 4:32pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,332
Gender: Female
Location: Oregon
How do you guys get your cheesecloth clean without letting all that solid fat go down your drain?  With the paper towel, I can set the drainer in my clean skillet to drip out every last bit of the new ghee, and then, all the hard crusty stuff goes into the garbage, or into my wood stove.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 36 - 40
Drea
Friday, October 27, 2006, 4:55pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENTJ
Sun Beh Nim
Moderator
Posts: 11,371
Gender: Female
Location: Northern New Mexico
Age: 51
Quoted from Victoria
Unbleached paper towel is the only thing I've ever used, so someone else will have to give you a comparison.  I never wanted to have a cloth (that was imbedded with the drippings from the bottom of a ghee pot) to have to clean up.  

I've used both the unbleached paper towel and the cheese-cloth method. The cheesecloth is actually very easy to clean up: just soak it in some hot soapy water and rinse clean. I use the same piece of cheesecloth just for ghee making.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
Logged Offline
Site Site Private Message Private message Reply: 37 - 40
Drea
Friday, October 27, 2006, 4:57pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENTJ
Sun Beh Nim
Moderator
Posts: 11,371
Gender: Female
Location: Northern New Mexico
Age: 51
Oh, and I forgot to add that I first scrape off the solids and put them into the garbage...then I soak the cloth.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
Logged Offline
Site Site Private Message Private message Reply: 38 - 40
RhodaMaria
Friday, October 27, 2006, 8:43pm Report to Moderator Report to Moderator
Guest User
Quoted from Victoria
How do you guys get your cheesecloth clean without letting all that solid fat go down your drain?  With the paper towel, I can set the drainer in my clean skillet to drip out every last bit of the new ghee, and then, all the hard crusty stuff goes into the garbage, or into my wood stove.


Victoria,  I use a metal strainer with the cheese-cloth draped in it!!! And through that I pour my hot ghee..
When that is done I rinse my cheese-cloth with hot water and let the hot water run for a while till the remnants of the ghee are completely washed away through the sink ... and I wash the cloth with the next white towel wash at 95 degrees celcius....   Well, if you don't think I am a home-made-cooking-gal!!! Who is????

Tomorrow off again to the miller to collect some 5 kgs of speltflour... hhhmmm do I eat too much speltbread???   No, just one slice a day!!! But I like baking bread for friends I visit.. It is always appreciated..  I love the scent of baked bread around the house..  

Take care and keep pouring (ghee!!)

Cocky
Logged
E-mail E-mail Reply: 39 - 40
Victoria
Saturday, October 28, 2006, 2:38am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,332
Gender: Female
Location: Oregon
Now, I must admit how much I miss baking bread.  I used to bake all the bread for our household.  That included loaf bread for slicing, flat peasant bread for ripping apart in a feeding frenzy, chapattis for roll-ups and sopping up Indian food.  It was all whole wheat, freshly ground.  I loved, loved the smell, and we consumed large quantities of butter, also!    

I really thought I was doing the most healthy thing for my family with that wheat business!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 40 - 40
2 Pages « 1 2 All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Ghee (clarified butter)

Thread Rating
There is currently no rating for this thread