I put my butter into a saucepan set to 3. If I put it at 8 and had to watch it, I'd probably end up burning it!

I just put it at 3 and putter around the house doing other things. After half an hour or an hour, I can hear it "gurgling" and smell the delicious buttery smell, and I know it's almost done. Then I turn the heat off, let it sit for about 10 minutes before straining into a clean glass jar.

Ghee
I just leave it at 1 and wait 30 - 50 minutes and then it is separated - no boiling. I just poor the cleared butter directly from the pan into a jar being very careful not to get the white mass in the bottom in the jar. Am I doing wrong?
Sofia

Quoted from 18716

Ghee
I just leave it at 1 and wait 30 - 50 minutes and then it is separated - no boiling. I just poor the cleared butter directly from the pan into a jar being very careful not to get the white mass in the bottom in the jar. Am I doing wrong?
Sofia

Sofia, this sounds more like clarified butter.

For ghee, you need to either cook it longer or cook at higher temperature.  The sediment on the bottom should be rich golden brown (by my standards) or dark brown (by Lola's standards).  The ghee will smell like popcorn!  

Quoted from 18716

Ghee
I just leave it at 1 and wait 30 - 50 minutes and then it is separated - no boiling. I just poor the cleared butter directly from the pan into a jar being very careful not to get the white mass in the bottom in the jar. Am I doing wrong?
Sofia

Without boiling, the water may not be cooked out...  This may lead to spoilage / rancidity...

I love butter & ghee, eat a lot of both.  Book says "as desired" so I go with that.  Butter contains butrayte which helps heal the gut & is also great for Hunter metabolism.  I've lost fat from eating more fat.

I make ghee, using unsalted butter. I use low heat. I skim off the foam. I do not allow it to overheat to the extent the bits that separate and fall to the bottem burn. I keep it in a Kerr jar on the shelf.

I use a little ghee to roast spices.

I find that if the spices, whole or powdered, are cooked a little, without burning, the flavor and perhaps the digestability are enhanced.

I do not use ghee more than that: it seems heavy to me.

welcome Connie!

For O Type butter and ghee are both neutral - does it make a difference which one we use?

Why are so many of you using ghee? Is it because you like the taste better or is actually better/healthier than using butter?

Thanks for your feedback!

According to several of his later books, butter is a "neutral, use sparingly" while ghee is simply neutral for Os. I forget if I read that in the Fatigue book, the Diabetes book, the Arthritis book, or if that was the rating in 2 or 3 of them. I borrowed all 3 from the library and read them, but I returned them a while ago.

On my SWAMI (personalized computer-calculated diet plan), butter is neutral and ghee is a superfood. On my daughter's SWAMI, butter is a black dot (something to eat very sparingly, if at all) while ghee is beneficial.

All that leads me to beleive that ghee is simply a healthier choice than butter for O's, or at least for the members of my family.

There's also something very convenient about buying a pound of butter, cooking it into ghee, and then knowing it can safely stay in the pantry for the rest of the month. I don't need to worry about finding refrigerater space for all the butter we'll be using later in the month. Or, more accurately, I can buy 2 pounds of butter at Costco and only worry about fitting one into the fridge.

Thank you very much for the explanation ruthiegirl.

I got the info about "neutral" in the LR4YT book which I bought already quite a few years ago.

Unfortunately I am not at all into SWAMI - so I do not know what is actually superfood for me   but I did take the secretor test a few years back, and I am a nonnie just like you.

I have not been very good in following the BTD in the past years. But I want to give it a try again, and hopefully stick to it and be more or less compliant!

Now I will have to learn to make my own ghee.... Let's see how this turn out

Ghee has the milk solids removed.  That is what falls to the bottom of the pot during simmering, and turns golden brown.  Correctly made ghee is pure butter oil.