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All you ever need to know about Ghee  This thread currently has 34,612 views. Print Print Thread
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Alia Vo
Thursday, December 2, 2004, 3:53am Report to Moderator Report to Moderator

Kyosha Nim
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Scamp,

There are various kitchen appliances/culinary tools in which ghee can be strained; I think most people utilize what is readily available in their kitchens.  Once the ghee is cooled, it can also be poured into a stainless steel mesh tea strainer.

If possible, it might be healthier to use unbleached coffee filter papers to strain your ghee.


Alia


Alia A. Vo
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Vicki
Monday, December 13, 2004, 5:32am Report to Moderator Report to Moderator

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First off, homemade ghee is so much more yummy and cheaper than the organic kind you can buy.  I finally made my own ghee after viewing the Ghee Movie http://www.leeveal.com/ghee.htm  

Finding a way to enjoy ghee without gluten has been challenging.  At times, I really crave ghee and eat too much of it in one day!  

Here is one treat I've created that is similar to the sticky rice crispie treat.

Heat ghee and molasses in a small sauce pan until melted and warm.  Add your favorite puffed cereal (rice, amaranth, millet, etc) and stir to coat.  You can try pressing this into a container and cooling to see if you can make rice crispie treats but it really isn't sticky enough.  I haven't tried making it a large amount of molasses to see if that will work.

What ways do you enjoy ghee the most?

I just finished a pan full of my treat and think I'm gonna make more!  

Vicki
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Scamp
Monday, December 13, 2004, 6:28am Report to Moderator Report to Moderator

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Hi, Vicki.  I too just finished making another batch of ghee.  I really like it on Ezekiel bread.

But here is my question:  After making the ghee, I measured how much junk came out of the butter.  It was slightly less than a quarter cup for 1.25 lbs of butter (5 cubes).   Is that enough bad stuff in the butter to be concerned about?  If one is eating butter very sparingly, would it matter much?  And, is that the normal amount of junk that other people get too?

Okay, that's my lazy nature wondering if we really need to do this.  Meanwhile, I will enjoy my ghee with a conscience as clear as that pretty jar of yellow oil.  
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Vicki
Monday, December 13, 2004, 6:35am Report to Moderator Report to Moderator

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Scamp,

I, like you, thought that a lot of the butter would disappear when making ghee but I think that 16 oz of butter will make 15 oz of ghee.  So butter has water and some milk solids that are removed by making ghee.  Ghee has properties that butter does not have - so I think it is worth it!

Non-secretors have a harder time digesting fats compared to secretors.  Personally, butter upsets my stomach.

Yup - I like it on Ezekiel Bread and, even better, on Kamut bread!  But those have gluten and I'm thinking I may be celiac.

Let me know if you try the puffed cereal treat.

Vicki
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Scamp
Monday, December 13, 2004, 6:43am Report to Moderator Report to Moderator

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Thank you, Alia, for the information.  I'm going to try to find unbleached coffee filters or a mesh tea strainer.  I didn't know coffee filters came bleached or unbleached!  But, I will look around.  Thanks again.
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RhodaMaria
Monday, December 13, 2004, 10:46am Report to Moderator Report to Moderator
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Vicki!

That is a great instruction Video on Ghee!!
So clarifying  

Your amaranth porridge has grown now matured into my amaranth/buckwheat/oats porridge with vegetabel glycerine and non-wheat cereals in it... MY porridge, summer and winter time.
And what about that Miso booklet you gave me?? Awesome..

will certainly start making the ghee as well, according to this Video.
thanks!!!

Hope you and your family are well!!!

Take care and stay well.

With love
Cocky
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EquiPro
Monday, December 13, 2004, 7:09pm Report to Moderator Report to Moderator

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OK - this is one of the most important and best webpages that I have come across in a long, long time.  I have been buying prepared ghee for over a year because I didn't know how to make it.  Super.

a couple of questions:

1)  what is used to strain it?  How fine does the mesh need to be?

2)  how long do you let it cool after removing it from the heat?

Thanks  SO much for this link.


FRESH START TODAY!!!
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Susana
Monday, December 13, 2004, 9:52pm Report to Moderator Report to Moderator

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Vicky: I use Ghee with vegetables. Love it

EquiPro: I use 2 pieces of an old t-shirt* behind an old tea strainer. The thickest pieces remain in the strainer and the cloth retains any minute particles. I once did it with the strainer only and it looked good but just to make sure. Actually the cloth does retain material. I use the strainer to give shape to the cloth.

I do it immediately after it is done before the cold solidifies it. Make sure you use a strong glass container as it reaches high temperatures.

I read in the old BB it is best not to cover it till it cools. Do not know if it is necessary but just in case I do so.

* Actually a white never used t-shirt
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CybrtoothTigress
Tuesday, December 14, 2004, 2:02am Report to Moderator Report to Moderator

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Vicki - Thank you for sharing that website!!  I've been making my own ghee, but this answered a few questions for me.

EquiPro - I use unbleached cheesecloth... 4 thicknesses.  

Susana - heat causing condensation that would contaminate the ghee???  Thanks for sharing that tip.  I hadn't been doing that.


It is what it is so I'm dealing with it.
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Lola
Tuesday, December 14, 2004, 4:28am Report to Moderator Report to Moderator

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You definately don t want water drops in there!!!!

a pantyhose works fine, also.


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Susana
Tuesday, December 14, 2004, 7:47am Report to Moderator Report to Moderator

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CybrtoothTigress - 4 months later   Thanks for being clever.
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CybrtoothTigress
Tuesday, December 14, 2004, 8:03am Report to Moderator Report to Moderator

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Susana - I learned from your post... I had not thought about it prior.  So Thanks is due to you  

Gosh this old dog is just loving these new tricks  


It is what it is so I'm dealing with it.
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yaman
Tuesday, December 14, 2004, 8:15am Report to Moderator Report to Moderator

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I don't really bother with straining. I just pour the ghee carefully in to the container, if any particles slip in, they go straight to the bottom. Then I let ghee solidify in the fridge, turn it upside down and drop the ghee block on a plate and scrape off any particles from the bottom. Makes life real easy

cheers,
Yaman


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
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Susana
Tuesday, December 14, 2004, 9:58am Report to Moderator Report to Moderator

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CybrtoothTigress, I guess this is a good definition of team work  

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Susana
Tuesday, December 14, 2004, 10:45am Report to Moderator Report to Moderator

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It has just occured to me... If all the humidity has been removed, how can it produce condensation when covered? Is it obvious I did not do good in science lessons?
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yaman
Tuesday, December 14, 2004, 11:19am Report to Moderator Report to Moderator

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Susana,

Don't be unfair to yourself, you are right. It doesn't produce condensate at all. If there is condensation, then that means it wasn't ready yet.

salute,
Yaman


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
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Susana
Tuesday, December 14, 2004, 1:33pm Report to Moderator Report to Moderator

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Oh well, back to the drawing board   It seems if it were not for the drawing board we would never advance.

Thanks Yaman  
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CybrtoothTigress
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there is moisure in air.... and if there's air space....


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Susana
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My! The level in this forum    Yes there is air in the jar! it is not airtight and I do not refrigerate it.

We never stop growing do we!

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CybrtoothTigress
Tuesday, December 14, 2004, 4:35pm Report to Moderator Report to Moderator

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Learning every day...  


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Alek
Tuesday, December 14, 2004, 5:02pm Report to Moderator Report to Moderator

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hallo everyone, please help how to find ghee movie. tried everything. thank you. Alek




MIFHI


Man is the measure of all things. Protagoras.
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CybrtoothTigress
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Alex - Click on the picture....



Then click on the words:

THE GHEE MOVIE

You will need Quick Time installed on your computer to view.


It is what it is so I'm dealing with it.
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Alek
Tuesday, December 14, 2004, 5:44pm Report to Moderator Report to Moderator

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thank you very much Cybrtooth Tigress. Alek




MIFHI


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jillthepilllady
Wednesday, December 15, 2004, 12:31am Report to Moderator Report to Moderator

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Ok, thanks to whoever gave the Ghee movie link the first time.  I now make it 2 pounds at a time.  I STILL have only had the brown stuff appear that one time and don't know why if I'm doing it the same way every time.  But, oh well, I love it.  I think 13 ounces is closer to correct than 15 ounces out of a pound of butter.  I use old glass jars from 13 oz commercial Ghee and a pound of butter usually fills that back up.  I let mine sit and cool just a bit.  If there's anything even small on top, you can scrape it off easily once it starts to solidify but I didn't see much after using the movie method.  I did not pour it through anything except a small strainer and I watch when I get to the bottom and throw away anything that looks opaque in color.  i suppose you could refrigerate the remainder and do the scraping if you wanted to.

Thanks to all of you for finally providing more information regarding making Ghee.  I've been making it for over a year but had no idea if I was doing it right or not.  

To whoever asked if this small amount could really be worth removing....I SAY YES!  I can't eat butter but am learning to LOVE GHEE and it agrees with my tummy just wonderfully!  Ghee, this stuff is terrific!


~jill~A+ + O+ = 2 O-'s!!!
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Virginya
Wednesday, December 15, 2004, 2:59am Report to Moderator Report to Moderator
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I have been making ghee for several decades a bit differently.  I put the unsalted/sweet butter in a large pot of water and boil the whole thing.  And when it is clear I put it into the fridge just until chilled then remove the ghee from the top.    Since I live in fear of casein I don't think I will change my ways.  I have a cook book on India foods and it has cloves added to the ghee.  I also remelt and pour into an old ice cube tray.  Which I freeze.  Since I now live alone I don't use as much as before.  And don't like the taste of the room temp. ghee even if it is suppose to have a room temp. shelf life of 1 yr.
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