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Reasonable Price for Ghee  This thread currently has 1,517 views. Print Print Thread
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italybound
Tuesday, July 22, 2008, 5:54pm Report to Moderator Report to Moderator

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Kyosha Nim
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antibiotic and hormone free would be good enough for me if I couldn't make my own, that's for sure!
wonder how much shipping is.........Hmmmmmmmmmm

Bad news.........in trying to see what the shipping cost would be, I pretended to order one 32 oz jar. Next screen shows it to be 11.99
and it's $8.95 for shipping!!!       Pretty much puts and end to it having a good price.     IMO anyway.



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Lloyd
Tuesday, July 22, 2008, 8:18pm Report to Moderator Report to Moderator

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I pay $8.95 15oz jar locally. There is another local source at $9.95.
(That's for Purity Farms Organic)

Zyad brand is also available a little cheaper but it isn't organic.
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funkymuse
Tuesday, July 22, 2008, 9:18pm Report to Moderator Report to Moderator
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If you buy Tazza Ghee (Meghana Foods) -  from Amazon you can get it for $4.00 per 8 oz container if you buy a pack of 6 and that will get you free shipping as well.  
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italybound
Tuesday, July 22, 2008, 11:08pm Report to Moderator Report to Moderator

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Quoted from 1323
If you buy Tazza Ghee (Meghana Foods) -  from Amazon you can get it for $4.00 per 8 oz container if you buy a pack of 6 and that will get you free shipping as well.  


now you're talkin'!!  



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Mayflowers
Tuesday, July 22, 2008, 11:51pm Report to Moderator Report to Moderator
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Does anyone make their own ghee? I just made some tonight. A pound of butter was on sale for $2.99. Took me 20 minutes to make it. I must go strain it now..brb.
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italybound
Wednesday, July 23, 2008, 1:55am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 815
Does anyone make their own ghee?


oh yes, lots of us I think. I know I do. I haven't bought it since the first time I made it. And I LOVE how it smells up the house all nice and yummy. I make mine in the oven, but it still does the trick.  



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Drea
Wednesday, July 23, 2008, 5:36am Report to Moderator Report to Moderator

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I recently experimented with Challenge butter (unsalted) and it didn't come out as nice (in both flavor and texture) as the organic cultured butter I get at the hfs.


It is not my responsibility to convince anyone of anything.
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Henriette Bsec
Wednesday, July 23, 2008, 9:09am Report to Moderator Report to Moderator

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Quoted from Drea
I recently experimented with Challenge butter (unsalted) and it didn't come out as nice (in both flavor and texture) as the organic cultured butter I get at the hfs.


I agree on that- I find it far better so - I always use organic cultured butter
- most butters in Denmark are cultured and organic cows HERE have to be on grass from April to late October:
better for cows   and better flavour and health in the butter- more omega 3, vitamin A etc  
I plan ob doing some ghee for the freezer in September so I can get plenty of ghee for the wintertime when the butter is not such high quality.
a pound of organic butter cost around 6 dollars - while a small glass( aprox 1/4 a pound) of ghee (organic) cost around 15 dollars so I know what I prefer  


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Mayflowers
Wednesday, July 23, 2008, 1:46pm Report to Moderator Report to Moderator
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Quoted from italybound


oh yes, lots of us I think. I know I do. I haven't bought it since the first time I made it. And I LOVE how it smells up the house all nice and yummy. I make mine in the oven, but it still does the trick.  


IB, do you like the smell of jarred ghee? I actually threw it out because I thought it was bad and bought another jar, and it smelled the same..so I bought a different brand, still smelled the same..Does not smell like homemade..smells like..plastic

Cultured butter? I never heard of that. Does it have bacteria in it? If it does, it's killed by heating it so what's the point to use it to make ghee with?
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Drea
Wednesday, July 23, 2008, 1:59pm Report to Moderator Report to Moderator

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cultured butter doesn't have bacteria, it has enzymes (as far as I understand it). Perhaps the enzymes are killed during the cooking process, but the bottom line is that I prefer the taste and texture of the cultured to the uncultured; so as long as I can find it on sale, I'll buy several pounds and freeze it until I need it.


It is not my responsibility to convince anyone of anything.
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funkymuse
Wednesday, July 23, 2008, 2:49pm Report to Moderator Report to Moderator
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Quoted from Henriette Bsec


I plan ob doing some ghee for the freezer in September so I can get plenty of ghee for the wintertime


wow... i didn't know you could freeze it!  that's the way to go for sure.

what do you all store it in?  glass jars like jam jars?
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italybound
Wednesday, July 23, 2008, 3:09pm Report to Moderator Report to Moderator

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Quoted from 815
IB, do you like the smell of jarred ghee?


I really couldn't tell you MF........I only bought one or 2 jars and it was so long ago, I don't remember - sorry.

HB, hey that's great to know you can freeze it.

Funky, I'd surely use glass jars.

Drea what brand cultured butter do you use?




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Mayflowers
Wednesday, July 23, 2008, 3:23pm Report to Moderator Report to Moderator
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Quoted from Drea
cultured butter doesn't have bacteria, it has enzymes (as far as I understand it)



Oooh! Enzymes..! I must try this butter you speak of. Sounds tasty..made into ghee.  

I haven't bought ghee in years either but I remember that smell, enough to keep me from ever buying store bought ghee again..blah..and I'm not even a super taster.  
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italybound
Wednesday, July 23, 2008, 4:07pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 815
I haven't bought ghee in years either but I remember that smell, enough to keep me from ever buying store bought ghee again..blah..


def do the homemade........you'll LOVE it!!  



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Drea
Wednesday, July 23, 2008, 4:33pm Report to Moderator Report to Moderator

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Quoted from italybound


Drea what brand cultured butter do you use?



Organic Valley (I think); I don't have a box in front of me.



It is not my responsibility to convince anyone of anything.
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Drea
Wednesday, July 23, 2008, 4:34pm Report to Moderator Report to Moderator

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As we know from a lot of things: homemade is almost always better than commercial!  


It is not my responsibility to convince anyone of anything.
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Victoria
Wednesday, July 23, 2008, 9:45pm Report to Moderator Report to Moderator

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I make my own from Straus Organic European Style unsalted butter.  

It is around $7/pound, which is a bit spendy, but the reason I use it instead of the other organic butters is because I don't lose as much during the clarification process.  There is very little dredge left at the bottom and very little moisture evaporation.



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Lloyd
Wednesday, July 23, 2008, 11:14pm Report to Moderator Report to Moderator

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Quoted from Drea


Organic Valley (I think); I don't have a box in front of me.



That's a brand I pick up whenever there's a coupon discount. The cultured (no salt) is really good, I just use it straight (since I can   ) rather than make ghee with it. I buy ghee for sautee which doesn't use much; it's very cost effective. The latitude of being able to freely use butter when I want makes it easy that way.  
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Drea
Wednesday, July 23, 2008, 11:59pm Report to Moderator Report to Moderator

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Quoted from Lloyd


The latitude of being able to freely use butter when I want makes it easy that way.  


Lucky you!  

But for the rest of us who cannot eat butter, making ghee with it is nice.

I've yet to try Victoria's recommendation, although I see that brand at the hfs (it's never on sale, though  ).


It is not my responsibility to convince anyone of anything.
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+Aan
Thursday, July 24, 2008, 3:46am Report to Moderator Report to Moderator

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I wish I could be in Denmark.Butter is love for me even though it's an avoid. I could just roll around in it. Right now I'm concentrating leaving wheat alone which is what I should have done years ago. Could someone tell me how to make ghee?...Aani


Listen, this is what I think: I think we can't go around measuring our goodness by what we don't do, by what we deny ourselves, what we resist, and who we exclude. I think we've got to measure goodness by what we embrace, what we create, and who we include. Pere Henri (Chocolat)
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Lola
Thursday, July 24, 2008, 4:15am Report to Moderator Report to Moderator

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accidental_chef
Thursday, July 24, 2008, 4:56am Report to Moderator Report to Moderator

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Please do not freeze or refrigerate ghee. It's medicinal properties are greatly reduced....


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Henriette Bsec
Thursday, July 24, 2008, 9:12am Report to Moderator Report to Moderator

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Quoted from accidental_chef
Please do not freeze or refrigerate ghee. It's medicinal properties are greatly reduced....


Why ???-not what I have been told by professionals - I donīt understand why butter or ghee ( 100 % butter oil should be harmed  by doing that.

- but maybe a Asian tradition ??- fair enough AC  

The difference( vitamins, omega 3 and other stuff ) between summer butter and winter butter is extremely high - I want to be able to benefit at least some of the winter of the good butter from summer and autumn milk.

But I did read that ghee can be kept for 6-8 months at cool conditions  less than 15 c -so mabe that would be an option

The difference between sweet and cultured butter is following:;
Sweet butter is the normal thing in US and UK
-while cultured butter is most common in the rest of Europe.
When you make sweet butter you use cream that is fresh
- while the cultured butter is either left to ferment a few days or added bacteria normally Lactococcus
= you get natural enzymes both in butter and in the left over natural buttermilk.
Cultured butter keeps better than sweet butter - and salted butter keeps better than unsalted,

I most admit that I find sweet butter strange - cause my tastebuds are used to salted cultured butter.

Butter can taste very different depending what the cow eat and it also effects health both in the milk and in the cows:
A cow on grass eating clover and herbs produces the best quality milk= butter
- especially jersey cows produce very yellow butter on that diet.
Green good quality hay is good as well.
Cows in stables that only eat corn, grains and fermented hay gives a less good milk - not as rich in vitamins etc  as the grass milk - and the cows get easier sick- have more bacteria in their milk  ... and I think it is sick that a cow should live all itīs life without seeing the sun and eating grass !
so if you are not certain that the butter you get is from grass fed/pastured cows an option could be to get NZ or Irish butter since they are out on grass all year(
.or danish organic butter ( NOT LURPAK !! ) )

And now I really should start a" free the cows and put them on grass -movement " here  

Enjoy your butter  and /or ghee


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Ribbit
Thursday, July 24, 2008, 7:27pm Report to Moderator Report to Moderator

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What's lurpak?

I make my own ghee too.  This last batch is very dark.  After I made it I let it sit too long before straining it and I'd turned the air on because it just got too stinkin' hot to use the attic fan, and when the house cooled off my ghee cooled off so much I couldn't strain it.  So I put it on LOW to reheat it and then forgot about it.  When I came back in the kitchen, there it was, my batch of ghee in all it's bubbly glory, dark as strong honey.  It tastes okay though.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

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Tea Rose
Friday, July 25, 2008, 1:18am Report to Moderator Report to Moderator

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Ribbit,
I forgot about a batch once too and thought when I saw how dark it was that it was ruined.  To my surprise it was very good and had a nutty taste that was great.  I haven't been able to re-create it because I always chicken out before it gets that dark...

Tea Rose



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Drea
Friday, July 25, 2008, 2:48am Report to Moderator Report to Moderator

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I've done that as well, Tea Rose. I found the taste (of the darker ghee) to be really good in baked goods.


It is not my responsibility to convince anyone of anything.
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funkymuse
Friday, July 25, 2008, 3:13am Report to Moderator Report to Moderator
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Well that's it. What an idiot!  I should have looked for this before:  I found organic butter at Costco today for $3.40.  Amazing price.  

I'm making my own ghee now!  I got canning jars to put it in and i'm going to freeze it up as suggested!

Thanks for all the hints!
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funkymuse
Friday, July 25, 2008, 3:16am Report to Moderator Report to Moderator
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Quoted from Lloyd


That's a brand I pick up whenever there's a coupon discount. The cultured (no salt) is really good, I just use it straight (since I can   ) rather than make ghee with it. I buy ghee for sautee which doesn't use much; it's very cost effective. The latitude of being able to freely use butter when I want makes it easy that way.  


Lloyd!  This is a topic I've been meaning to bring up.  Is the ghee more effective for weight loss since it is a diamond?  I mean I'd love to freely eat butter but stil wondering which is truly better - ghee or butter?  
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Eric
Friday, July 25, 2008, 4:51am Report to Moderator Report to Moderator

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I couldn't ever buy ghee.... without kicking myself in the pants.  I dunno, everyone makes it sound so hard on-line when you search for DIY recipes.  Ya boil butter and pour it through a coffee filter into a jar.  The end.    

But i used to 'fridge all my ghee until I gave the room temp method  whirl.  I found these glass bulb-things with a spout and handle, and a little lid thingy, so I just pour the ghee instead of worrying about wet spoons and what not.  Works great!  


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accidental_chef
Friday, July 25, 2008, 5:05am Report to Moderator Report to Moderator

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Quoted from Henriette Bsec
Why ???-not what I have been told by professionals - I donīt understand why butter or ghee ( 100 % butter oil should be harmed  by doing that.

- but maybe a Asian tradition ??- fair enough AC  




Ghee is best at room temperature. No condensation issues. And frozen ghee tastes different from ghee at room temperature, it is never used in that form in medicinal preparations. I personally feel that there is no reason to prolong the shelf life of a food product by freezing it, especially food like freshly made ghee. Melt, boil and then freeze it and then thaw it...I dont know. Sorry I dont have any scientific explanation


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Henriette Bsec
Friday, July 25, 2008, 7:31am Report to Moderator Report to Moderator

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Ribbit
Lurpak is Danish conventional butter - I have seen it in shops  abroad- and while it is better than a lotof butters - it is simply not as good our organic pastured butter.

Fair enough AC- for me it was just a way of making sure that I got the good quality summer butter ....


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Lola
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the thawing and condensation resulted thereof, would contaminate the already sterile ghee.......that s how I see it.


''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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funkymuse
Friday, July 25, 2008, 2:09pm Report to Moderator Report to Moderator
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Ok then.. I'm freezing the butter I get on sale, is that ok?  

Then I'll make the ghee as needed.  So the question is how long is the shelve life of ghee, anyone know?
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Lloyd
Friday, July 25, 2008, 3:06pm Report to Moderator Report to Moderator

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Quoted from 1323


Lloyd!  This is a topic I've been meaning to bring up.  Is the ghee more effective for weight loss since it is a diamond?  I mean I'd love to freely eat butter but stil wondering which is truly better - ghee or butter?  


The butter is a superfood because it has slightly higher levels of butyrate than ghee for the same serving. It also contains small amounts of non-fat milk parts so is not a diamond food. Hope that helps.

Butter can be frozen and then later made into ghee, I have done this in the past. Not sure how it affect the shelf life.
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Ribbit
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Quoted from Eric
  I found these glass bulb-things with a spout and handle, and a little lid thingy, so I just pour the ghee instead of worrying about wet spoons and what not.  Works great!  


Eric, that picture looks almost like you're walking on water!  Lol

What a great idea.  I think those things are for vinegar and they probably have a fancy name, but it's a fantastic idea to put the ghee in that and you don't have to use a spoon.  Wow!  I have a designated ghee spoon that fits just right in the jar I use (it's an old pickle jar shaped like a barrel with a nice, wide mouth).  But I like the idea of a vinegar jar.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Eric
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Yea, that's the one!  

lol I was standing on the outside of a bridge


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