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All you ever need to know about Ghee  This thread currently has 33,901 views. Print Print Thread
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magicart
Sunday, November 14, 2004, 3:41pm Report to Moderator Report to Moderator
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It appears ghee can be used by type A's as a butter substitute.  When a recipie calls for 1/8th stick butter (1/4 stick, 1/2 stick, etc.) or 1 oz butter (2 oz, 3 oz, etc.), what is the corresponding amount of ghee?  Is it one to one?  Will ghee substitute for butter in all cases (baking, basting, mixing, etc.)?

Thanks,

Type A

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bonnie  -  Sunday, February 12, 2006, 10:49pm
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jillthepilllady
Sunday, November 14, 2004, 4:36pm Report to Moderator Report to Moderator

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The owner of one of the leading companies in the US that makes Ghee advised if using Ghee instead of shortning to use half that amount of Ghee.  When a recipe calls for butter or margarine I use a somewhere between the half and the amount called for.  Ghee has more flavor than butter so you won't need as much butter.  I use Ghee instead of margarine or shortning always and Ghee instead of butter frequently (so I can have whatever I'm making).  The only thing I've noticed is that cookies are so much better (softer) right away after baking but once cooled (if there's any left) they get a little on the hard side.  It's very easy to overbake cookes using Ghee.  I've gotten around this by laying a piece of Spelt bread inside the container with the cookies to add moisture.  If I use regular white bread, I lay it on a piece of wax paper so it doesn't touch the cookies.  Hopefully that is ok.  But they don't usually last long enough to worry about and the kids always love them no matter soft or a little harder.


~jill~A+ + O+ = 2 O-'s!!!
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Henriette Bsec
Monday, November 15, 2004, 11:04am Report to Moderator Report to Moderator

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Kyosha Nim
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I use ghee for most things except spread on bread
- ghee and oil can be substituted 1 to 1.
I agree you need a little less ghee instead of butter- butter contains a lot of water(milky)- so maybe thats why cookies get a little more hard.
When it calls for 1 cup of butter I would use 3/4 cup of ghee
- I have no idea about margarine or shortning- I always hated the stuff


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bjShejen
Wednesday, November 17, 2004, 4:41pm Report to Moderator Report to Moderator
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OK I admit it . . . I missed something . . . what actually is Ghee ?
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magicart
Wednesday, November 17, 2004, 7:53pm Report to Moderator Report to Moderator
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Ghee is similar to clarified butter.  You can find out how to make it at the link below.  The postings on this thread discuss how portions of ghee compare to portions of butter.

http://www.dadamo.com/typebase4/depictor5.pl?52
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Don
Wednesday, November 17, 2004, 8:18pm Report to Moderator Report to Moderator

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The following site has a movie showing how to make ghee:

http://www.leeveal.com/ghee.htm


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Debra+
Wednesday, November 17, 2004, 8:58pm Report to Moderator Report to Moderator

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The Ghee Movie.  Holy Cow (no pun intended).  Did not know that you had to boil it down so much.   Never made it before and now I know how.  Thanks.  


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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jillthepilllady
Sunday, November 21, 2004, 7:27pm Report to Moderator Report to Moderator

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OMG!  I've been making my own Ghee for over a year and never knew to use that high of heat or to let it boil!  Funny, the last time I made some it cooked a little longer than usual.  When it was done it looked like there were browned breadcrumbs in the bottom of my pan just like the movie showed and I thought someone put something in the pan or there was something wrong with the butter!!!  I have been painstakingly removing the foam with a spoon and taking way more time than necessary.  I melted it then cooled it a bit, spooned the foam off the top for what seems like forever, then cooled overnight then scraped the bottom of the hardened Ghee then melted it again and spooned any tiny pieces of film or foam that come to the top then poured it in my Ghee jar.  But I worked on it 2 different days.  I'm anxious to try this method.

Has anyone tried this boiling method yet?  I am hoping it doesn't splatter all over the place.  If I understand the movie correctly you leave it on medium heat the whole time, it foams up then comes to a rolling boil then foams up some again.  When it does, turn it off, cool & pour????  Looks too simple after the way I've been doing it!  Ghee, am I dumb!


~jill~A+ + O+ = 2 O-'s!!!
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Debra+
Sunday, November 21, 2004, 9:03pm Report to Moderator Report to Moderator

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jillthepilllady-I use one of those large flat screens that fits over pots and pans so that your stove doesn't get all messed up.  Doesn't completely keep things off, but it sure helps make clean-up much easier.     Tried the ghee movie method the other day and it works really well.   I only used one pound just in case it did not work.   My idea of doing it before the movie was what you have been doing all along.  This makes it a breeze.    


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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jillthepilllady
Monday, November 22, 2004, 4:15am Report to Moderator Report to Moderator

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Debra, did you get that brown stuff in the bottom of your pan that you had to filter out?  I made some today (before watching the movie) and it didn't do that.  I wonder if it isn't done?

After reading that website about Ghee today, I think I shall be using more Ghee and even less Olive Oil.  I thought Olive Oil was good for us, but it sounds like Ghee is the way to go.


~jill~A+ + O+ = 2 O-'s!!!
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yaman
Monday, November 22, 2004, 10:00am Report to Moderator Report to Moderator

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Hello Jill,

I don't always get the brown stuff when I use butter of cow's milk, instead some white sticky thing precipitated at the bottom.

If I use goat or waterbuffalo butter however, I definitely get those brown stuff.

cheers,
Yaman


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jillthepilllady
Monday, November 22, 2004, 3:06pm Report to Moderator Report to Moderator

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Thanks Yaman, I was beginning to think Debra and I were the only ones making our own Ghee!!!

I've only had the brown stuff show up once.  But the time before that and the time after it, the ghee turned out looking a little grainy.  I think it was all bought in one batch from my HFS.  Must have been soemthing different about that batch of butter.  It tastes fine though.  

Can't wait to try this quicker method.  


~jill~A+ + O+ = 2 O-'s!!!
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Victoria
Monday, November 22, 2004, 6:00pm Report to Moderator Report to Moderator

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I love, love ghee!
I tried to watch the movie, but my computer said it was downloading, and said it was downloading, and said it was downloading........and nothing ever happened.  Do I need a special somthing in my pc in order to view it?  

In the meantime;  I attempted to make a pot of ghee last night.  Now, I've been making ghee for at least 10 years, and it always turns out good, even if I'm not really on top of it.  But for some wierd reason, it burned last night.  My first time!
I looked at it, and it was golden colored, with little brown flecks in the bottom of the pot.  I turned my back for just a moment, and when I returned, I had burned ghee.  I was so hurt. I never feel that way when I burn the green beans, or burn a rice cake.  But........Ghee..........ghee is special.



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jillthepilllady
Monday, November 22, 2004, 11:29pm Report to Moderator Report to Moderator

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Victoria, I don't think it burned.  I KNOW I didn't have mine on but very very low temp when this happened to me.  I hope you didn't toss it cuz that is how theirs looks in the video.  Mine looked like brown cooked bread crumb blobs in it.  I wonder if we got the same butter!!!  Mine was from our health food co-op.

Anyway, yes, it took forever to download then my husband had to download the software to view the video.  I enjoyed seeing it, cuz I learn by seeing, not reading.  But hopefully I can write so you can understand the basics of the video.  They said to cook it in a pan on MEDIUM!!!!  Gosh, I never used that high of heat.  Let it foam up then it will eventually come to a rolling boil then start to foam up a bit again.  They were not specific how long to let it foam up the 2nd time and they didn't say there would be anything to scrape away (like I am used to doing).  They turned off the heat, allowed it to cool some then poured it through a hand held strainer into the Ghee jar!  I can't imagine the mess this must make while it is splattering.  Debra says to use a splatter screen, so it must go flying.  Anyway, just in case this happens again, try straining it.  that is what I did, only because I'm too cheap to have thrown it away.  WE've used that jar all up making Christmas cookes and it tasted absolutely fine.

I highly recommend reading the information on their website under the cow.  it was truly amazine.  I had to read it about 3 times it was sooo good.  I'm eating ghee and loving it.  From what I understood it was easier to digest than Olive Oil.  But then I have to think about BTD since Olive Oil is beneficial and Ghee is only neutral.  Hmmmmm, maybe I need to use both.  


~jill~A+ + O+ = 2 O-'s!!!
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Debra+
Tuesday, November 23, 2004, 12:51am Report to Moderator Report to Moderator

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jillthepilllady-yep.  I had those brown things in my ghee.     Once I strained them they were gone.     In the movie it did not show you what was in the strainer.   Another thing I just noticed watching the movie three times, just now, (I, too, need to be shown rather than reading instructions) that they are using a gas stove.  If you watch the movie the flame seems to be turned down after the first foam and the turned up a wee bit, but not to what it was before.  When I made mine I kind of cheated as it was really boiling and I took it off of the stove once the first foam came for fear of ruining it. About 10 seconds and then put it back on.  Did turn the stove down slightly as my stove is an older model and gets a mind of its own sometimes.  Yes, the splatter screen helps.    Will let you know what happens on my next batch.  This one seems to be going quite quickly.  I use the ghee when cooking and olive oil on salads, tuna, salmon, eggs, etc.  When I need a condiment.  Lemons too.  


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Victoria
Tuesday, November 23, 2004, 2:50am Report to Moderator Report to Moderator

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Oh Jill,  It was majorly burnt!!
The bottom of my pan was BLACK and hard, and the liquid was black and liquidy.  That's never happened before, and now I'm convinced that it was the brand of butter.  Reason is,, I made a second batch this afternoon, and where I normally simmer my ghee for at least 25 minutes before it is golden brown with brown specks on the bottom, I timed this one.  After about 10 minutes on gentle simmer, it suddenly turned dark BROWN and the stuff on the bottom was darker brown.  I grabbed it quick and strained it.  It was overdone in my opinion, but the liquid was still ok....brown, not golden like I'm used to.  I normally take it off the heat when it smells like really great popcorn (which I no longer eat, so this is a treat).  

I think this brand of butter has a different response to heat.  It was Horizon organic and I usually use Organic Valley.

How long does the video recommend cooking it?

I have started using ghee as I would butter.....it's great on sweet potatoes, baked winter squash, or melted on other veggies instead of my usual olive oil.



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jillthepilllady
Tuesday, November 23, 2004, 3:34am Report to Moderator Report to Moderator

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Victoria, I always buy Horizon brand in the sticks, which we use as butter.  I seldom make that into Ghee as it fits in the butter dish and is more expensive than the 1 pound block of organic that I can get from my homeopthic/BTD doctor's health food store.....but for the life of me, I can't remember that brand name.

You know, I don't think they mentioned a time in that movie.  But now I'm scared to do like they said on medium for fear I'll burn mine!

So you don't put your heat up to medium either?  You said "gentle simmer" which  is way lower than medium.  Does yours foam up and then eventually go into a rolling boil?  Now I'm very sceptical that this is right, but that's what they showed on the video.

Anyone else making Ghee out there?  Please feel free to give your opinions.


~jill~A+ + O+ = 2 O-'s!!!
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Don
Tuesday, November 23, 2004, 3:57am Report to Moderator Report to Moderator

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What color should it be when it is done and cooled?  My latest batch is yellow, but the previous couple of batches I made were more of a gray.  I tried to watch the latest batch much closer and take it off as soon as thought it might be done, whenever that is.  That is really the question.  When is it done cooking?


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Victoria
Tuesday, November 23, 2004, 4:25am Report to Moderator Report to Moderator

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I have never let it reach a rolling anything or a foaming anything either.  I put the sticks in a thick bottom pot, set the heat on low until the sticks are melted and then adjust it so that the butter constantly moves but doesn't blow and pop bubbles.  

My finished ghee is a brilliant golden color with clear clarity.  The stuff at the bottom of the pot is DARK gold, and as I mentioned before, it all smells of fresh popcorn.
There is a kind of low foam on the top that reminds me of the little briney bubbles left on the sand after a wave has rolled in, and then receeded.  I have tried skimming that off, unsuccessfully.  What works for me is to let it all cool a bit and strain it through a white paper towel lined large sieve.  However I am a bit concerned about the dioxin in the paper.  I don't want to use cheesecloth because of the oily mess to wash.  Maybe I'll see about some of the unbleached natural paper towels



Normal day, let me be aware of the treasure you are.
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Henriette Bsec
Wednesday, November 24, 2004, 4:12pm Report to Moderator Report to Moderator

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Well my ghee is golden yellow/ kind of clear clarity- i boil it at medium (gas) until the foam start to disappear and it got small brown things in the bottom of the pan.
I strain it with a old cloth diaper(cotton chineese style)- and wash ithe diaper straight away in the hot wash.

I have noticed a difference in the different brands of organic butter in Denmark: Type 1 - cheapish (a bit boring) light golden butter made from ordinary danish  black and white cows- make allright ghee- but contains more water than type 2:
more espensive high quality  dark golden butter from jersey cows. The Jersey butter contains less water = makes better ghee- and for B´the yoghurt form Jersey cows is so GOOD- has a higher proteinlevel


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Victoria
Wednesday, November 24, 2004, 5:14pm Report to Moderator Report to Moderator

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Jersey cows are wonderful!!!  In my opinion, they are the most beautiful, and delicate cows I've seen.  Tender and gentle faces, big soft eyes.  My grandmother had a Jersey that she called Pet.  She produced rich delicious milk, and when that  cow died I was about 7 years old.  My mother bought milk from the store and I thought it was the most foul-tasting stuff.....How could she expect me to drink that???!!!!!
The freshly churned butter with the Jersey cream was outta this world.  How fortunate I was to be raised by a B mother and a B grandmother!



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thwaites1
Wednesday, November 24, 2004, 6:45pm Report to Moderator Report to Moderator

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Dr. D has a recipe for ghee in his column archives. It also suggests a way to tell when the ghee is done. I have copied it here

GHEE

Preparation time: less then 30 minutes

Ingredients:

Qty Type Item

- -- ----- -------------------------------------------------- 1 lb. High Quality Butter (Organic is best)

Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done.

Comments:

What is Ghee? It's is basically butter that has the milk solids and water removed. According to Ayurveda, Ghee (clarified butter) is the best oil for cooking. This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase one's immunity (called Ojas in Ayurveda). Give it a try! It is very tasty and without the side effects of plain butter. Note: Ghee does not require refrigeration if you keep moisture out of it; forexample, don't dip a wet spoon into the ghee jar.
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jillthepilllady
Thursday, November 25, 2004, 3:33am Report to Moderator Report to Moderator

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My ghee has turned out the golden yellow color and sometimes more of an Amber color...but never grey!

Victoria, that was Organic Valley that I bought from my HFS, the one with the brown chunks in it....but this only happened this way once!  And I've done quite a few of that brand over the years.

thank you THWAITS1, for finding and posting this wonderful tid-bid from Dr. D.  If nothing else, the test is worth trying no matter what temperature we use on the stove!  

I've been trying to eat a little more Ghee after reading up about how easy it is to digest.  I have to keep remembering though that Olive Oil is beneficial and Ghee is only neutral for me.  I am using it more for my type O daughter that is leaning toward diabetes for sure.

Thanks everyone for your comments.  Next time I make some, I think I'll try a larger pot and turn it up a bit so it doesn't splatter out so much and see what happens.  


~jill~A+ + O+ = 2 O-'s!!!
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Alia Vo
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Quoted from ironwood55, posted Tuesday, November 23, 2004, 3:57am at here
What color should it be when it is done and cooled?  My latest batch is yellow, but the previous couple of batches I made were more of a gray.  I tried to watch the latest batch much closer and take it off as soon as thought it might be done, whenever that is.  That is really the question.  When is it done cooking?


Ghee is done cooking when the crackling noise stops and the foaming almost ceases.  The butter should turn a lovely, clear golden color and the white sediment that forms on the bottom will turn a light tan color.  If one's ghee burns, it will turn brown, instead of golden.


Alia


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Scamp
Thursday, December 2, 2004, 3:35am Report to Moderator Report to Moderator

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I've been straining my ghee through a coffee filter held in a strainer.  I hope the coffee filter papers are okay!  
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