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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  All you ever need to know about Ghee
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All you ever need to know about Ghee  This thread currently has 28,677 views. Print Print Thread
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Thursday, September 29, 2005, 2:03pm Report to Moderator Report to Moderator

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Sam Dan
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Yeppers,

the butyrates in ghee come from the butter ... same fraction.  What I hoping is that there are fractions still in the oil (but a very small part) would be retained by doing it this way but are lost at higher temperatures.

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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Lola
Thursday, September 29, 2005, 11:58pm Report to Moderator Report to Moderator

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Sa Bon Nim
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I ll just stay with the traditional method...........less complicated, and bound to be full of butyrate......or at least that s what I was told! )


''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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TheViking
Saturday, October 1, 2005, 3:29pm Report to Moderator Report to Moderator

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Quoted from John_McDonell_O+
...There is not, I believe even the necessity to heat the water to a boil.  At hot-enough water temperature the butter will melt and the fat will rise to the top and the lactose and milk solids will remain in the water...


Maybe it would be an idea to somehow have thermometer in there as well the first time to see what temperature you reach before the fat and lactose and milk solids part ways.. ?

.. Just a thought

The Viking


Suspecting: Crohn's (biospy, not 100%), Candida, wheat allergy/coeliac?, chronic sinusitis, fistulation :/, juvenile arthritis(?), milk intolerance...

Currently trying to fight the albicans kritters, but seems like a never-ending battle..
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Debra+
Saturday, October 1, 2005, 5:35pm Report to Moderator Report to Moderator

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Kyosha Nim
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Okay.  Either way.  Does your ghee end up staying a nice golden liquid or does it solidify?  The bottom of my pot is always brown to some extent when I make it.  

Debra  


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

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Don
Saturday, October 1, 2005, 9:16pm Report to Moderator Report to Moderator

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Sam Dan
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At room temperature ghee will firm up.  When I only cook the butter enough to make clarified butter the results are very yellow and some liquid will usually exist on the top in the jar.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Victoria
Saturday, October 1, 2005, 10:12pm Report to Moderator Report to Moderator

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True Ghee will only be liquid in a very warm room, or when heated.  In the refrigerator, it is harder than butter.  In a normal temperature room, it is soft, but not liquid.  
The color is golden and beautiful.  
My ghee sounds like yours, Debra.  There is always some stuff on the bottom.  I try and remove mine from the heat before it gets really brown.  I like to stop the process when the color of the stuff is golden brown,  but not true brown.  Does that make sense?



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Poly
Tuesday, October 4, 2005, 7:32pm Report to Moderator Report to Moderator

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Kyosha Nim
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Sounds as if your ghee looks very much like mine, debra.

Yesterday I made ghee out of salted organic butter. I couldn't find unsalted butter anywhere - organic or conventional - and because I was all out, I decided to just go for it with the salty version.

Apart from the increase in residues at the bottom of the pot (turned out to be mostly salt) it turned out fine. No salt in the ghee at all.

Guess from now on I'll stick to make ghee from salted organic butter. I can get that everywhere and don't have to run through town to find anything without salt.


�Poly

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Debra+
Tuesday, October 4, 2005, 9:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thank you Don, Victoria and Poly.  Just about out of ghee and have some butter to make more.  I feel better now that I know that I am making it right.  

Debra


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

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Sandra_Aruba
Sunday, January 8, 2006, 12:42am Report to Moderator Report to Moderator
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Okay I've been reading about Ghee a lot. If I am not mistaken it is used in cooking instead of butter, right?
Now what kind of Ghee do I have to get? The only Ghee I can find in the supermarket here is Cow Ghee. Can I use that?
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Kristin
Sunday, January 8, 2006, 12:54am Report to Moderator Report to Moderator

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Lola
Sunday, January 8, 2006, 5:08am Report to Moderator Report to Moderator

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Sa Bon Nim
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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
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sue_ab
Sunday, January 8, 2006, 5:24am Report to Moderator Report to Moderator

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Kyosha Nim
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Sandra - I think Cow Ghee would be made from cows milk and that will be just fine to use.

Is there a list of ingredients on the package?

Sue.


BTD'ing for life since 2000
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Sasha
Sunday, January 8, 2006, 5:33am Report to Moderator Report to Moderator
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Hi use NANAK Pure Desi Ghee.
The ingredients only say butter. It's clarified butter which is I am sure made from cows milk as there is a picture of a cow on it. I really like it, has a much stronger taste to it than the regular butter, so I use very little. I found it in the East Indian section in the grocery store. I asked several workers where to find it and no one knew what Ghee was! I called my friend from the store and she pointed it out to me where she finds hers, in her local Safeway.
I think it was Lola who pointed out a recipe to make your own, I tried that a while back, but also bought this to keep on hand.  
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Melissa_J
Sunday, January 8, 2006, 5:54am Report to Moderator Report to Moderator

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Sa Bon Nim
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BTW, ghee tastes awesome with light agave nectar, the only combo I've found that beats butter & maple syrup.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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KimonoKat
Sunday, January 8, 2006, 6:01am Report to Moderator Report to Moderator

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Kyosha Nim
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When making Ghee, it's only as good as the butter you use to make it.

We found some fantastic Holland Butter that we are going to use to make a huge batch of ghee for cooking.



Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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Sandra_Aruba
Sunday, January 8, 2006, 3:30pm Report to Moderator Report to Moderator
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Thanks guys. I was actually looking for that thread Kristin, but I couldn't find it. Guess I will check the ingredients and buy myself a small bottle to start with.
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Kristin
Sunday, January 8, 2006, 5:35pm Report to Moderator Report to Moderator

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Kyosha Nim
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That thread is a sticky in the Cook Right for Your Type forum... for future reference.




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geminisue
Sunday, January 8, 2006, 7:39pm Report to Moderator Report to Moderator

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Sam Dan
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There are 14 grams of fat in ghee compared to 9 grams in butter
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Sandra_Aruba
Sunday, January 8, 2006, 8:08pm Report to Moderator Report to Moderator
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Quoted from Kristin
That thread is a sticky in the Cook Right for Your Type forum... for future reference.




DUH!!! Thud thud thud (sound of my head hitting the desk). I looked in that cook forum and just looked right over it.  

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Henriette Bsec
Monday, January 9, 2006, 8:44am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from geminisue
There are 14 grams of fat in ghee compared to 9 grams in butter


Which means that is far better when you fry than butter
and cakes made with ghee keeps longer than cakes made with butter


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Poly
Monday, January 9, 2006, 10:56am Report to Moderator Report to Moderator

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Quoted from Henriette_Bsec
... and cakes made with ghee keeps longer than cakes made with butter


Is that true?!? (of course it is, when you say so! ) Wow, I didn't know that! Always thought that ghee wasn't overly suitable for baking. Can't remember where I read that.

One question: When you guys say you spread ghee on you bread or whatever. How do you do that? My ghee is way too hard for anything but crumbling...



�Poly

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Kristin
Monday, January 9, 2006, 11:18am Report to Moderator Report to Moderator

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Kyosha Nim
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Do you keep it in the fridge, Poly?

Ghee does not need to be refrigerated....


The true meaning of life is to plant trees under whose shade you do not expect to sit.

- Nelson Henderson
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Henriette Bsec
Monday, January 9, 2006, 11:24am Report to Moderator Report to Moderator

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Kyosha Nim
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I find it a bit difficult to make cookies but regular pound to pound cakes are great with ghee. However I use a bit less ghee than eggs etc. like 5 eggs, 200 grams ghee, 250 grams sugar, 250 grams flour......

I asked my friends dad -Who used to be a baker (but gave up due to all the ready made powders flour products used to day- felt it was factury work !)
He says that when he was thaught baking cakes:
butter cakes lasted longer than margarine cakes and clarified butter cakes lasted longer than normal butter.
It was not the water in butter but the milky ..... things that make butter turn rancid so ...

 BUT I must admit that cake is a weekend thing here and the rest of cake is put in the freezer to avoid temptation during week so bad cakes is never a problem here


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Henriette Bsec
Monday, January 9, 2006, 11:25am Report to Moderator Report to Moderator

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Kyosha Nim
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BTW I must admit I don´t use ghee on bread except maybe garlic butter bread- I find the hardness too weird and I like butter more.


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Susana
Monday, January 9, 2006, 3:20pm Report to Moderator Report to Moderator

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Kyosha Nim
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Poly,

Blogger Suzanne has a recepy for spreadable ghee. She blogged about it. She mixes it with olive oil.

You may have to move to a warmer climate to have it "less solid"

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