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All you ever need to know about Ghee  This thread currently has 30,061 views. Print Print Thread
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Vicki
Wednesday, December 15, 2004, 4:10am Report to Moderator Report to Moderator

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Sun Beh Nim
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Jill,

I think you need to let it cook a bit longer after the second foam up in order for the milk solids to turn brown/black and stick to the bottom.  

The issue we have is to fully engage the edges of the top in the boiling action, I think a better quality pot is important.  A better pot will have qualities that make the sides heat up more.

Virginya, thanks for sharing.  Do you know much ghee a pound of butter makes with your recipe?

Vicki
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Lola
Wednesday, December 15, 2004, 5:20am Report to Moderator Report to Moderator

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Sa Bon Nim
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Virginya,
first time I hear your method......boiling the butter in water!!!!

Isn t the ghee process all about evaporating the watercontent and burning the milk solids of butter??

you put the unsalted/sweet butter in a large pot of water and boil the whole thing,
the result is not ghee then.......you lost me, sorry.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Virginya
Wednesday, December 15, 2004, 6:46am Report to Moderator Report to Moderator
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Water content will vary depending on where you live.  I live in a 90% humidity area.   Ghee can be bought locally at markets catering to people from India and those that like their cuisine.  We have 2 in our town.  I do reheat the chilled butterfat minis its milk solids.  Resulting in a very clear high temp. ghee.  I prefer mine over the ones that I have purchased at both HFS and the afore mentioned stores.  I tried the recipe in my "The Healing Cuisine" by Harish Johari (which is pretty much the same as the video except it has 4 cloves per 8 oz butter) and still prefer my method, maybe it is my fear of the milk solids.  Your choice.  I don't claim to lend,sorry.
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Vicki
Wednesday, December 15, 2004, 9:48am Report to Moderator Report to Moderator

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Sun Beh Nim
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The end process certainly would be ghee!  The ghee floats on top of water.  In Virginya's method, there would be a layer of milk solids on the bottom, then a layer of water, then a layer of pure ghee floating on top.  The water is a separator.  In the second cooking of just the pure ghee, any excess water is evaporated, producing ghee ready for use without spoilage issues from water.

I like it and may try it soon.
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Henriette Bsec
Wednesday, December 15, 2004, 4:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ghee really makes life easier when you cook things like pancakes or creamed gravies etc that used to contain milk- but now contains ricemilk. It gives a nice buttery taste I love it for cooking- but still prefer real cool butter on my sunday slice of white speltbread- rest of the week I use no spread.


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Alia Vo
Thursday, December 16, 2004, 1:46am Report to Moderator Report to Moderator

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Ghee can also be strained through a stainless steel mess tea strainer. †Ghee should be completely cooled, then covered tightly.


Alia


Alia A. Vo
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Victoria
Thursday, December 16, 2004, 3:38am Report to Moderator Report to Moderator

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Sun Beh Nim
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Since reading about ghee in several threads recently, I have revisited my love of ghee and started making it again.  I use it instead of olive oil for all my sauteeing.....just a little goes a long way.  I use the olive oil unheated now as a seasoned drizzle over things.

A favorite light meal is baked sweet potato or winter squash with a little ghee and chevrie cheese on top. mmmmmmmmm

Sure hoping this doesn't negatively impact my cholesterol balance.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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eva_mauch
Saturday, December 18, 2004, 11:00pm Report to Moderator Report to Moderator
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Thanks so much for the website for this video!  It's exactly what I needed.  I've always been lousy at following written directions.  I'll put my canola marjarine away and give the ghee a try.  
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jj
Monday, December 20, 2004, 1:01am Report to Moderator Report to Moderator
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Vicki!  Thank you so much...I was always scared of making ghee from descriptions that were vague, but the movie was perfect, and my ghee turned out lovely.
Here's the first thing I did with it:  Pantry salmon cakes.  Take 1 small tin of salmon (just the regular supermarket kind that is also marked wild, nothing fancy, here I used good ol 88 cent Honey Boy) mix with hot chili sauce, herbamare, fresh ground pepper, and at least 1 binder of your choice.  I used a couple of spoons of part skim ricotta and some Ezekiel bread  crumbs but homemade mayo, or an egg can be substituted for ricotta.  Fry gently in ghee until golden.  Perfect fast food.
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Pumpkinking
Saturday, December 25, 2004, 2:17am Report to Moderator Report to Moderator
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Excellent thread. This is all wonderful info. I just made my first batch. I have been using 'Purity Farms" until now...

It worked OK. I used Organic Valley unsalted. A light boil until it smelt of good popcorn. The milk solids didn't actually brown for me... They were white. But the Popcorn smell started to get a teeny hint of a burnt smell. I didn't want to risk letting that develop... It's cooling right now... I guess we'll judge it by the taste. Be sure to bless that wonderful stuff.   ~Namaste~
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Devora
Saturday, December 25, 2004, 9:23pm Report to Moderator Report to Moderator

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Wait!  I still don't understand if the burnt crumbs are a bad sign.  I always get these crumbs, and I never have any of that milk slime at the bottom.  Just burnt crumbs, which makes the ghee a bit dark, even after I strain it.  I feel that I am doing something wrong, but I don't know what!


Devora
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Lola
Saturday, December 25, 2004, 9:41pm Report to Moderator Report to Moderator

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Sa Bon Nim
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those are not a bad sign.........
just try to leave it 5 mins less......
mine turn brownish also, but the ghee is fine, it s a dark honey color! †yummm

I simmer it all the way, from beginning to end!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Victoria
Sunday, December 26, 2004, 4:46am Report to Moderator Report to Moderator

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Sun Beh Nim
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The ghee reaches a point where it needs to be monitered, in my opinion.
Once you get that "popcorn" smell, it is close to being done, and can quickly burn at that point.  I like to watch mine then, and tilt the pan every few seconds to check on the bottom of the pan.  I like the taste of ghee better when the solids on the bottom turn golden brown, but not leaving it until they turn dark brown.  

At the golden brown stage, the finished ghee will be a clear golden color and very delicious.  Once the solids turn dark brown, the ghee will darken also, and to my taste, it loses its subtle flavors.

I prefer to simmer my ghee, intead of cooking it at a rolling boil.  It gives me a bit more control at the end when it is so easy to burn.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Sarah_B
Tuesday, December 28, 2004, 7:30am Report to Moderator Report to Moderator
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There is no need to go to all this trouble.  The easiest way to make Ghee is in the oven.  200F or 100 C.  Put in a pyrex bowl or jug, melt it down gently, you will see white milk in the bottom of the jug / bowl.  If you time it right the milk will still be liquid.  There will probably be a little crusty scum on top.  Scoop it off with a spoon as best you can.

Use a baster or syringe to get the yellow butter fat into a jar.  Use the same baster (rinsed) to get rid of the milk into a dish ready to throw away.  Do it in either order or indeed keep going back to it in stages, as I always have to do.

Don't worry if you leave it too long, the milk will solidify somewhat & again the butter fat is easy to get out.  Even if it burns it will only be the milk that burns.

I have never found it makes a difference to boil it all up and remove every drop of water, but do that if you want.  It is only (I think) for keeping quality: mine never goes off.

This method (more or less) was posted on the old message board & should, I think, be credited to Joachim.

BTW, I always find that it is fine to use the same amount as the recipe calls for butter or oil.  I used to worry about cuting down the ghee for cakes but they are fine with the whole amount, and moist too.
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ISA-MANUELA
Saturday, January 22, 2005, 11:29am Report to Moderator Report to Moderator
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 is this video kapha-pitta or vatta????

I'll try it and will have a look for this famous ghee too in our Migros, because one of my clients told me they just started in  selling cleared butter.

Normally I won't use any butter at all, makes me going .....
so far, I saw that may be benef. for all, even for us, so I'll give a try. Thanks all of you


-regards Isa
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u2dan
Saturday, January 22, 2005, 5:07pm Report to Moderator Report to Moderator
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I made ghee for the first time and i think it came out right?  The liquid was a dark golden color and the solids were on the bottom, burned lol. Is this ok? I followed the video but i am not sure. I strained mine into a jar and left in the refirgertor. Is it supposed to feel grainy when its solid?  it smells wicked good tho, like toasted butter  mmm.
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Victoria
Saturday, January 22, 2005, 8:29pm Report to Moderator Report to Moderator

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Sounds like you may have just left it on the heat a little too long.  Next time, try to take it off the heat before the stuff on the bottom burns.  The solids should be rich golden brown, and the liquid qhee should be deep golden, but not dark.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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buttons
Thursday, January 27, 2005, 1:04pm Report to Moderator Report to Moderator
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I now started making my ghee in the oven and is so easy, it never burns like when I used to make it on the stove.
I put 1 lb butter in a glass or stainless steel bown/pot at 300F, it takes about 2 hrs to be clarified, then cool and strain.

Monika
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Lola
Friday, January 28, 2005, 2:11am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks Monika!!!  very simple!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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jsgrierson
Sunday, January 30, 2005, 7:57am Report to Moderator Report to Moderator
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I must be the laziest person on this Forum as I am so happy to purchase ghee from the supermarket!
Jenny
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Draginvry
Monday, March 7, 2005, 12:58pm Report to Moderator Report to Moderator

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I tried making Ghee for the first time.  I used the boiling method.  The butter melted and then began to foam.  After that I waited for the residue on the top to turn a golden color.  Then I let it sit for a while before putting it in the refridgerator.

When I took it out of the refridgerator after I got back from work, there was a solidified golden-yellow substance on top, and water below it, but I didn't see any residue on the bottom of the pot.  Instead, there were whitish-yellow bits floating in the water.  I assume this is the unwanted solids.  Are they supposed to literally sink to the bottom, or is it fine if they are dispersed throughout the water?



DISCLAIMER:  The above information is garnered from personal experience.  This advice is not intended to replace that of a trained medical professional.  Although, personally, I wouldn't trust most trained medical professionals to have the knowledge or know-how to trim my toenails.
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yaman
Monday, March 7, 2005, 1:09pm Report to Moderator Report to Moderator

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Hi VeryGnawty,

The whitish-yellow bits floating are the milk solids, if you had waited more, or turned the heat a little up, they would be burnt altogether and the water would have been evaporated. So your ghee, to my knowledge not exactly done. You can proceed with heating it up again..

When it is done, strain the ghee and discard the bottom. There is a link to a ghee movie at the first post of this thread, maybe you should see it first.

good luck,
Yaman


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windchimes8
Monday, March 7, 2005, 1:20pm Report to Moderator Report to Moderator

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Well, not to brag but I just made the most beautiful golden ghee yet.  I put it in the oven for an hour at 250 (300 was too hot in my oven because it burned) skimmed off the top and it looks every bit as good as the ghee you buy. So proud of myself!  I have made the ghee several times and several ways but this is the first time it turned out perfect for me. This is so much easier!
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laczmom
Monday, March 7, 2005, 4:04pm Report to Moderator Report to Moderator
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Since the audio on my computer is not working I cannot get the movie on Ghee to work.  Could someone briefly post how to make ghee.  Or, is it already posted and where can I find it?.  Thanks.
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jillthepilllady
Monday, March 7, 2005, 4:32pm Report to Moderator Report to Moderator

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Hi Mary, This is how you or I would do this!  Put 3 pounds of organic butter or the best butter you can buy in a large pot.  Put on the stove on medium heat.  It will foam up.  (I have had to turn it down just a bit to keep it from overflowing so I use a 4-6 quart pot).  Then some of the foam will evaporate and eventually foam up again but not as much.  Keep cooking until it's gone or you get tired of waiting!  Others will correct me here if I'm wrong, but I turned off the burner and set the pot aside allowing the Ghee to cool a bit then spooned off any remaining foamy looking substance on top.  My original method from here was to refrigerate what was left overnight or until it hardened.  Then I cut it out of the pot in quarters and scraped any remaining residue from the bottom and put in another pan to remelt and then poured into glass jars...BUT NOW that these fine people have shown me a better way.....I skip the frige part and just pour it into jars through a fine strainer (or you could use cheese cloth and a bigger strainer but it's hard to find cheesecloth and Ghee doesn't go through a coffee filter!!!!)  When I get down to the bottom, if there's anything solid at all down there, I throw that away.  Sometimes I get that brown lumpy stuff at the bottom but only a few times.  

Some do it in the oven, but I'm thinking it would be more seperated than evaporated like you get when you do it on the stove top.  I think either end result is so close to the same but you might have to refrigerate it til hard after melting in the oven and then seperating the hard stuff from the milky watery stuff at the bottom that gets thrown away.

I make up 3 pounds at a time because of all the baking I do.  And why go through all that each time you need a jar.  If you refrigerate it, it keeps a long time.  I keep out only the jar that I'm using and keep in a dark cupboard away from sunlight.

Good Luck and Happy Baking!


~jill~A+ + O+ = 2 O-'s!!!
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