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Ghee...licious  This thread currently has 2,739 views. Print Print Thread
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rottlady
Tuesday, October 24, 2006, 2:59pm Report to Moderator Report to Moderator
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I tried ghee for the first time last night. It looks gross, but it's delicious. I used it to butter some noodles and they tasted super buttery. Can anyone tell me the measurement equivalency with regular butter? It's not listed on the packaging.

We also had the sesame chicken recipe from CR4YT, and that was great.
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Lola
Tuesday, October 24, 2006, 3:06pm Report to Moderator Report to Moderator

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use it like you would use any type of oil called for in a recipe.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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LuHu
Tuesday, October 24, 2006, 4:12pm Report to Moderator Report to Moderator

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Quoted from rottlady
I tried ghee for the first time last night. It looks gross, but it's delicious. I used it to butter some noodles and they tasted super buttery. Can anyone tell me the measurement equivalency with regular butter? It's not listed on the packaging.

We also had the sesame chicken recipe from CR4YT, and that was great.


Deborah, your ghee looks 'gross?' Did you make it yourself or did u buy it? Don't understand why it should look `gross.'  When you make it yourself (before you strain the precipitate that drops to the bottom of the pan) that stuff in the bottom does look gross, but that is the throw away part. The remaining part (the ghee) is a beautiful, deep yellow (golden or caramel for some who cook theirs longer) color that is clear and totally inviting. Please tell me what you're describing.


"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'!)
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Victoria
Tuesday, October 24, 2006, 6:05pm Report to Moderator Report to Moderator

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I'm with LuHu on this one.  Ghee is like liquid gold when it is melted.  Sitting in the container, it looks like a clean, golden lemon custard.  Very beautiful.  



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
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Alia Vo
Tuesday, October 24, 2006, 7:43pm Report to Moderator Report to Moderator

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Quoted from rottlady
Can anyone tell me the measurement equivalency with regular butter?


The same measurement equivalent can be used for ghee as is called for in recipes using butter; 1 teaspoon equals 1 teaspoon.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Diann
Tuesday, October 24, 2006, 10:12pm Report to Moderator Report to Moderator
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Quoted from rottlady
I tried ghee for the first time last night. It looks gross, but it's delicious. I used it to butter some noodles and they tasted super buttery. Can anyone tell me the measurement equivalency with regular butter? It's not listed on the packaging.

We also had the sesame chicken recipe from CR4YT, and that was great.


I'm with you on the ghee. †I purchased my first jar of ghee and I thought it looked very weird also. †Next time I'm going to make my own. †This was my first experience with ghee. †I remember seeing the Galloping Gourmet on TV and he used clarified butter in everything. †I always wondered what it was and why he used it. †Figured it was just one of those British things . . .

BTW Deborah, I'm originally from the Hoosier State as well. †Currently in TN. †
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italybound
Wednesday, October 25, 2006, 1:14am Report to Moderator Report to Moderator

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Quoted from Victoria
I'm with LuHu on this one.  Ghee is like liquid gold when it is melted.  Sitting in the container, it looks like a clean, golden lemon custard.  Very beautiful.  


I agree w/ you and LuHu.  Ghee is beauuuuutiful.  Mine is usually a little on the caramel color side ( I'm one of the ones who likes to 'cook' it a bit longer) , but it is in a lovely lemon colored bowl!  Oh yum.



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ABJoe
Wednesday, October 25, 2006, 2:30am Report to Moderator Report to Moderator

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I don't really care for the look of Ghee after it cools, but I sure like how it makes me feel.

I got the "Fatigue" book and it says Ghee is Super Beneficial for me, so I made some last Saturday...  I have used about half of the results of cooking a pound of butter already and I feel better than I've felt for quite some time.  I suppose as I heal, I'll use less and be satisfied, since I have never cared for oily foods...  Maybe because I'd never used ones that were Super B. before...???


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Henriette Bsec
Wednesday, October 25, 2006, 11:12am Report to Moderator Report to Moderator

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Kyosha Nim
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I love the taste of ghee
- but not on bread...... sorry organic , creamy jersey butter with a tang ( our butter is salted and cultured)
Just glad that I am a B secretor

I use a lttle bit less ghee than butter in bakingrecipes- because butter contains water/milky liquid- but If you use ghee instead of oil I use same amounts.


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Diann
Wednesday, October 25, 2006, 12:14pm Report to Moderator Report to Moderator
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I added cinnamon to some ghee for use on toasted Ezekiel Bread.  That was good.   I love ghee on steamed veggies!!
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rottlady
Wednesday, October 25, 2006, 3:36pm Report to Moderator Report to Moderator
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When I say it looks gross, I mean it looks like yellow lard or something. I used it last night to saute mushrooms & garlic mixed with spinach. I also mixed it with pineapple juice and basted tilapia with it. My husband said it was the best he'd ever tasted. The ghee really makes a difference. I purchased odell's (http://www.ilovebutter.com) clarified butter. They also have a product called authentic ghee--don't know what the difference is.

How do you make your own?

Revision History (1 edits)
ironwood55  -  Wednesday, October 25, 2006, 7:16pm
Fixed link
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Lola
Wednesday, October 25, 2006, 3:40pm Report to Moderator Report to Moderator

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''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!

Revision History (1 edits)
ironwood55  -  Wednesday, October 25, 2006, 3:42pm
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LuHu
Wednesday, October 25, 2006, 3:48pm Report to Moderator Report to Moderator

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Hi Deborah,

Thanks for explaining what you meant about how ghee looks to you. That is truly insightful to me! I was thinking you were seeing the 'ugly' precipitate that drops to the bottom of the butter when one is making ghee to call it gross. Turns out you are seeing EXACTLY what makes many of us ADORE (sorry, I cannot get itals to work in this browser as I mentioned before so I'm stuck w/ caps for now) the way ghee looks. I want to inhale the aroma from it, swim in it, slather it all over my body AND consume it!   The way you 'see' ghee is such a  SCREAMING reminder to me that we all see things with different eyes.

There are pages and pages of posts on how to make ghee here on board. You can do a search with 'ghee' in the search box and find it, but I will look also and modify this post if I find it b4 you.

I'm at least glad you and hubby like the TASTE of it since it is a bennie for you.

Thanks again for the perspective reminder!  

There you go! Lola posted the links on 'how to make . . .'

OK. Just looked up the value for you---an A---and it's only  a neutral for you. It is a bennie for me! It's really nice to be in love with things that are GOOD for me for a change!   Happy ghee sauteeing!


"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'!)

Revision History (3 edits)
ironwood55  -  Wednesday, October 25, 2006, 3:58pm
ironwood55  -  Wednesday, October 25, 2006, 3:57pm
corrected statement after research
ironwood55  -  Wednesday, October 25, 2006, 3:52pm
Lola posted the 'how to make' link
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rottlady
Thursday, October 26, 2006, 7:01pm Report to Moderator Report to Moderator
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Quoted from LuHu
Hi Deborah,


OK. Just looked up the value for you---an A---and it's only †a neutral for you. It is a bennie for me! It's really nice to be in love with things that are GOOD for me for a change! † Happy ghee sauteeing!


Even though it's only a neutral for us, it's better than using regular butter, which is an avoid. I don't want to use the canola margarine. So from now on it's ghee for me.
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Diann
Thursday, October 26, 2006, 7:39pm Report to Moderator Report to Moderator
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I made my first batch of ghee yesterday.  I must say that it smells much better than the one I purchased.  It is also a more yellowish color and it is so much cheaper to make it than to buy it!  A win-win, I would say.
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Victoria
Thursday, October 26, 2006, 11:52pm Report to Moderator Report to Moderator

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Glad to hear of your success, Diann!  



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
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italybound
Friday, October 27, 2006, 3:41am Report to Moderator Report to Moderator

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Quoted from rottlady
Even though it's only a neutral for us, it's better than using regular butter, which is an avoid. I don't want to use the canola margarine..


yes, it's better than using butter or margarine. especially the cr*ppy margarine. blech!!!  
margarine doesn't even look good to me. it has a weird look to it. as it's one molecule away from being plastic, maybe that's the look it has - plastic.  I know this "one molecule away from being plastic" is supposedly not so cut and dried, but it still sounds nasty, if that is true. Hope that made sense.
Making ghee in the oven is a snap. Throw butter in a baking dish, set oven to 350, timer to 55 min, and go on about your merry little way, doing whatever you please. At 55 min, check to see if liquid has become 'clear'. I'd still let it bake another 5 anyway. I bake mine longer as I like mine on the caramel colored side.  Baking at 350 gives it a better taste, smell and texture. I've tried both ways. 350 is much better. I think LuHu can attest to this also. LuHu???




Revision History (1 edits)
ironwood55  -  Friday, October 27, 2006, 3:44am
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LuHu
Friday, October 27, 2006, 5:23pm Report to Moderator Report to Moderator

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Quoted from pkarmeier



Making ghee in the oven is a snap. Throw butter in a baking dish, set oven to 350, timer to 55 min, and go on about your merry little way, doing whatever you please. At 55 min, check to see if liquid has become 'clear'. I'd still let it bake another 5 anyway. I bake mine longer as I like mine on the caramel colored side.  Baking at 350 gives it a better taste, smell and texture. I've tried both ways. 350 is much better. I think LuHu can attest to this also. LuHu???


Hi Italy,

Yes, I can attest to this. I had posted same, I thought, on this thread, but when you asked I decided to look for the post. I looked, and looked, and looked and then decided I had lost my mind. Then I remembered there were two ghee threads running simultaneously, so I checked there. Of course, there it was---in the `Ghee (clarified butter)' thread. See below:

Quoted from LuHu


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.'  


(The 'this site' refers to the rebecca wood site that was the link that was posted as the 'how to make ghee' recipe in the thread from which I just took this post.)


"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'!)
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rottlady
Tuesday, October 31, 2006, 9:35pm Report to Moderator Report to Moderator
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Quoted from Diann
I made my first batch of ghee yesterday. †I must say that it smells much better than the one I purchased. †It is also a more yellowish color and it is so much cheaper to make it than to buy it! †A win-win, I would say.


Not so sure it's cheaper. The organic, cultured unsalted butter I bought to make ghee was nearly $8. I toyed with the idea of using regular old butter, but I decided to do it right the first time. Besides, I suppose I will have more ghee at the end than I got in that tub I purchased (which is almost gone already so I need to get crackin' and try making some).
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LuHu
Tuesday, October 31, 2006, 9:57pm Report to Moderator Report to Moderator

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Quoted from rottlady


Not so sure it's cheaper. The organic, cultured unsalted butter I bought to make ghee was nearly $8. I toyed with the idea of using regular old butter, but I decided to do it right the first time. Besides, I suppose I will have more ghee at the end than I got in that tub I purchased (which is almost gone already so I need to get crackin' and try making some).


Hmmmmm. I probably wouldn't have made ghee at home if my butter was $8/lb either when I could have bought a 15 oz jar of Purity Farms for <$9 with no chance of botching it! Fortunately, the Straus, organic, unsalted butter is <$6/lb here which makes it cheaper to make my ghee at home. I must say, though, while Purity Farms was very good, imo, I like the ghee from the Straus butter much, much better!  


"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'!)
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Victoria
Tuesday, October 31, 2006, 10:30pm Report to Moderator Report to Moderator

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Our natural food stores sell Straus, along with other organic butters.  There is a range of prices, and although Straus is the most expensive, it also makes the best quality ghee, with the smallest amount of loss.
Mother's is cheapest, but I lose a lot of volume in the stuff that settles out.
Woodstock is next cheapest, and is better than Mother's but not as good as Straus.
Then there are other brands, and sometimes on sale.

When I can afford it, I keep going back to Straus.  One thing about it, you don't have to cook it as long, and if you do, it can burn quickly.  Just keep an eye on it.



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
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Drea
Tuesday, October 31, 2006, 10:39pm Report to Moderator Report to Moderator

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I've not tried Straus (although I absolutely LOVE their whole milk yogurt) butter to make ghee; I usually use Organic Valley cultured sweet cream butter. I can find this at my LHFS for under $6 per pound, and it makes about 15 ounces of ghee. OV is tried and true. Next time I see Straus, though, for a reasonable price, I'm going to make a batch to see if I can discern the taste difference.


It is not my responsibility to convince anyone of anything.

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ironwood55  -  Tuesday, October 31, 2006, 10:40pm
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Joy
Wednesday, November 1, 2006, 5:13pm Report to Moderator Report to Moderator

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I do have a question about ghee proportions?  

I plan to use it more often when baking.  If a recipe calls for, let's say a stick of butter, how much ghee would I use instead?  I know using ghee is much less but how does that translate?

Thanks in advance to all you "Wise Geeks".   That's tongue-in-cheek because there is a free newsletter and that's what it's called.

Joy
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italybound
Wednesday, November 1, 2006, 5:38pm Report to Moderator Report to Moderator

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Quoted from Joy
IThanks in advance to all you "Wise Geeks". † That's tongue-in-cheek because there is a free newsletter and that's what it's called.Joy


To what does this newsletter pertain? Something in which "we-all" might be interested?



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Joy
Wednesday, November 1, 2006, 7:00pm Report to Moderator Report to Moderator

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Ok, I see my question was asnwered by Alia in the "upper regions of this post" and thanks for that.

Italy - when I put in the search "What is Ghee?" an explanation of what it was, its orgins, etc. was explained.  They also give you an opportunity to sign up for a free newsletter.  I mistakenly thought it was "all about Ghee".  lol

The premise seems to be a "diverse range of questions starting with What is?

Joy
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