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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  ghee being dairy, and dairy being an avoid...
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ghee being dairy, and dairy being an avoid...  This thread currently has 658 views. Print Print Thread
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diffy
Sunday, September 23, 2007, 6:41am Report to Moderator Report to Moderator
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How do you get around this one?

I'd like to make my own ghee but I can't imagine ingesting anything dairy...dairy stuff make me sick...congested....tired...bloated....inflammation....
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Henriette Bsec
Sunday, September 23, 2007, 7:24am Report to Moderator Report to Moderator

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Kyosha Nim
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Pure fat ... not a dairy....no lactose no cassein... that is simple....


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gulfcoastguy
Sunday, September 23, 2007, 2:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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When you heat it that long the milk solids seperate from the fat and you filter it out when you strain it.
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Brighid45
Sunday, September 23, 2007, 10:42pm Report to Moderator Report to Moderator

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Ghee is basically pure butyric acid. As Henriette and GCG said, when you heat butter the milk solids settle out leaving the good stuff behind, et voila!--ghee.  

From my own experience, ghee is excellent for healing stomach and gut issues like IBS, inflammations and so on. It works beautifully in most recipes as a butter substitute, and a mixture of olive oil and ghee is my preferred blend for saute and stir-fry. It has a wonderful nutty taste I've come to love. Butter actually tastes 'raw' to me now!

Ghee is an essential item in our kitchen. I can't imagine cooking without it. It's also very easy to make yourself. Give it a try diffy, I think you'll be pleasantly surprised.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
Monday, September 24, 2007, 12:01am Report to Moderator Report to Moderator

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Sun Beh Nim
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I hear you, Brig.  Butter tastes "dirty" to me.  I can't imagine doing without ghee in my daily diet now.  It never makes me mucous-y like milk and cheese do.



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Lloyd
Monday, September 24, 2007, 1:21am Report to Moderator Report to Moderator

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Quoted from Brighid45
Ghee is basically pure butyric acid.



Ghee is less than 4% butyric acid by weight. (USDA Nutrient database shows 3.226 gms/ 100gms butter oil {ghee equivalent}) In an ironic twist, butter actually has slightly higher amounts of butyric acid by weight.

At 3-4 gms/100 it is still a great natural food source of butyric acid.

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Alan_Goldenberg  -  Monday, September 24, 2007, 1:23am
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diffy
Monday, September 24, 2007, 5:02am Report to Moderator Report to Moderator
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Can't wait to make it! Do they sell it in the stores? Any kosher ones?
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jayneeo
Monday, September 24, 2007, 5:11am Report to Moderator Report to Moderator

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yes, WF has a couple brands....
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Brighid45
Monday, September 24, 2007, 2:23pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for the correction Lloyd, it's much appreciated. Facts are definitely better than dramatic license

Diffy, you should be able to get ghee from Whole Foods, Trader Joe's etc, as well as Indian groceries. Whether or not it will be kosher is another matter. If you're concerned, I'd say try making your own with kosher butter. I find it's cheaper to make ghee yourself in most cases. And you know pretty much exactly what went into it

And with that I am off to make some ghee! (I ran out last night.)


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
Monday, September 24, 2007, 6:16pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I made a batch last night.  I love the wonderful toasty, caramel, popcorny smell that fills the house when the ghee is done.



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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Brighid45
Monday, September 24, 2007, 7:35pm Report to Moderator Report to Moderator

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Kyosha Nim
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Makes the whole house smell delicious!


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gulfcoastguy
Monday, September 24, 2007, 10:06pm Report to Moderator Report to Moderator

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Kyosha Nim
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Just to rerun a procedure for making ghee: Place one pound of unsalted butter in a noncovered casserole dish, place the dish in a 350 F oven for one hour, strain the brown and crunchy bits out(I use a paper coffee filter), let the ghee cool to room temperature in a glass container, put a lid on it and store it in the cabinet, use a perfectly clean and dry spoon each and every time you dip some out.
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Brighid45
Monday, September 24, 2007, 10:32pm Report to Moderator Report to Moderator

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Kyosha Nim
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That method works very well GCG. I also use the stovetop method: put the butter into a saucepan over a low to medium flame or medium heat. The saucepan should have plenty of room for the butter to simmer without splashing on the stovetop. Keep an eye on the butter as it melts and begins to crackle and boil. Don't boil it too hard--a good simmer is better, because there's less likelihood of burning the butter. You don't have to clean the scum off unless you want to. When the crackling sound dies down and the milk solids at the bottom of the pan begin to brown, be ready to take the pan off the heat. The ghee should have a lovely nutty-caramel smell and be a deep gold, and the bits on the bottom a dark gold or light brown. Strain through unbleached coffee filters (thanks for that great idea Victoria!) or unbleached paper towels into a clean DRY container. Let cool completely before putting a lid on the container. Always use a clean dry spoon when dipping ghee--any moisture or food will cause spoilage.

If you do end up making a dark batch of ghee (and it happens now and then), save it for use on vegetables and in savory recipes. The smoky-caramel flavor is fantastic with sauteed onions, mushrooms, garlic, and especially greens. I also have used it in my savory pumpkin custard and it was out of this world good, if I say so myself.

I do two pounds (1 kg) of butter at a time and that lasts me about a month, mainly because it gets used on vegetables and in recipes, not just for frying or saute work. Our household loves ghee!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
Tuesday, September 25, 2007, 5:15am Report to Moderator Report to Moderator

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Sun Beh Nim
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My daughter and I figure we go through a pound of ghee every 10 days or so.  It is our daily stir-frying fat, as well as what goes on sweet potatoes.  It is used to cook eggs also.

We only use olive oil uncooked, to season with fresh garlic and herbs, and drizzle on things, much like salad dressing.



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, September 25, 2007, 9:17pm Report to Moderator Report to Moderator

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For your perusal:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1,m=1100446907,s=all
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1,m=1172172895

The label on Purity Farms Ghee states: lactose-free, casein-free, non-gmo, salt-free and kosher.

Alia


Alia A. Vo
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italybound
Wednesday, September 26, 2007, 2:32am Report to Moderator Report to Moderator

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Kyosha Nim
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What Victoria and Brig said!!     I just made some the other day - 1 and 1/2 lbs worth. I do think I must use too much of it........     But the only oils I use are olive, flax and walnut. So.......



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Drea
Wednesday, September 26, 2007, 4:27pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I just made my first batch on my mom's stove (gas); it turned out great! Easy-peasy!


It is not my responsibility to convince anyone of anything.
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italybound
Wednesday, September 26, 2007, 4:35pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from outdoordrea
I just made my first batch on my mom's stove (gas); it turned out great! Easy-peasy!


and dont ya just hate that you waited so long?    I know I did!!



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Drea
Wednesday, September 26, 2007, 4:43pm Report to Moderator Report to Moderator

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Sun Beh Nim
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No, actually, I had some already made that I had brought with me.  Her stove is a little funky, and I was used to making ghee on an electric stove, so getting the flame just right took a bit of time. But it all worked in the end.


It is not my responsibility to convince anyone of anything.
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italybound
Wednesday, September 26, 2007, 4:44pm Report to Moderator Report to Moderator

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Quoted from outdoordrea
No, actually, I had some already made that I had brought with me.  .


Oh, I see............    



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Drea
Wednesday, September 26, 2007, 6:05pm Report to Moderator Report to Moderator

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Sun Beh Nim
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It is not my responsibility to convince anyone of anything.
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