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All you ever need to know about Ghee  This thread currently has 34,633 views. Print Print Thread
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debs
Friday, March 18, 2005, 5:58pm Report to Moderator Report to Moderator

if at first you don't succed try & try again.
Sam Dan
Posts: 853
i've never tried ghee before so even the thought of making it is daunting.However I would like my family to try it,win them over to the btd through the back door so to speak  
can you use ghee in baking? like if i was making a cake do you use the same quantity of ghee as per margarine/butter? or do you have to adjust all the quantities?
thanks for your help.


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Vicki
Friday, March 18, 2005, 6:32pm Report to Moderator Report to Moderator

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Slightly less ghee than butter when cooking.  Ghee is all oil - butter has water and milk solids.  You may want to increase liquids a tiny amount in some recipes when using ghee instead of butter.  Substituting ghee for butter is really no big deal.
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debs
Friday, March 18, 2005, 8:48pm Report to Moderator Report to Moderator

if at first you don't succed try & try again.
Sam Dan
Posts: 853
oh thanks


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Cheryl_O_Blogger
Saturday, March 19, 2005, 1:08am Report to Moderator Report to Moderator

Ee Dan
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Just now reading this thread, great video.  I always remember watching the galloping gourmet on TV.  He always cooked with clarified butter, but probably not made as carefully as these.  I'll have to try those crispy treats with brown rice crisps.  I'll add some cocoa powder to mine as well.

On the subject of room temperature, I like that only because the ghee is very spreadable then.  Maybe I'll try mixing in a little olive oil to make a spreadable ghee at refrigeration temp.  There's a spreadable butter product out there with olive oil, but it's not organic.  A little butter is OK, but the ghee is really supposed to be much better for colon health as well as all the things mentioned at the video website.


Blogger Cheryl
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"There is nothing noble in being superior to some other man.  True nobility is being superior to your former self."  Anonymous quote
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windchimes8
Saturday, March 19, 2005, 12:52pm Report to Moderator Report to Moderator

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Monika, I forgot to thank you for the great oven tip.  I have made ghee many times but was never really happy with all the work.  Now the oven method is so easy I will only make my ghee this way from now on.
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jillthepilllady
Sunday, March 20, 2005, 4:17pm Report to Moderator Report to Moderator

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Ok, I need some help.  After making ghee successfully many, many times, I've finally done it.....I think I burned 4 pounds of it today!  Since I was using 4 pounds instead of my normal 3 or less, I used a bigger pot (stainless steel medium weight, a little heavier than Farberware), thus I used a bigger burner and found medium to be too hot, so I turned it down just a bit from there.  It foamed up what seemed to be twice but I got busy making breakfast and eating at the same time, and didn't notice the foam starting to take on a brownish tint.  I immediately took it off the burner, scraped what was left of the brownish foam from the top and allowed it to cool just a bit.  Then I ladled the ghee into some jars and it is brownish too, NOT AMBER and smells a little like burned caramel.  Of course, there was the burned brown stuff at the bottom of the pot that looked like bread crumbs in oil.  

What I'm wondering is if there is any use for this ghee or if it will taste yucky, if anyone knows.  Seems like someone mentioned burning ghee before but I don't remember if it was usable or palatable.  And of course, is it unhealthy to use.  I'm wondering if I could make another batch (and be more careful, of course) and use 1/2 of each ghee and possibly still use it up.  

If anyone has done this before and tried using it, I am very interested in how it tasted, etc.

Thanks, Jill


~jill~A+ + O+ = 2 O-'s!!!
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Alek
Sunday, March 20, 2005, 4:44pm Report to Moderator Report to Moderator

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Kyosha Nim
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 Hi Jill, it happened to me as well. If it isn't too burned, it smells and tastes like slightly burned butter and I loved the taste. if burned too much it is slightly bitter.
If you strained it while liquid could be ok. Alek




MIFHI


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jillthepilllady
Sunday, March 20, 2005, 5:09pm Report to Moderator Report to Moderator

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Thanks Alek, It doesn't smell too strongly burned.  I guess I will just have to try it.  Maybe it will be ok to cook and fry in?  Better than throwing it away....glad the organic butter was on sale.  : (


~jill~A+ + O+ = 2 O-'s!!!
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Poly
Tuesday, March 29, 2005, 6:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for the link, Vicki! Very intersting movie!   And thanks for all the tips and tricks from everyone!

One stupid question, though. Maybe it was mentioned, but I didn't get it:
The butter you use for this - is it salted or unsalted?


Poly

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Vicki
Wednesday, March 30, 2005, 12:51am Report to Moderator Report to Moderator

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Unsalted works much better I think...you can do it with salted but all the salt will be sludge on the bottom....
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Poly
Wednesday, March 30, 2005, 8:03am Report to Moderator Report to Moderator

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Kyosha Nim
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OK, thanks Vicki.  


Poly

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windchimes8
Wednesday, March 30, 2005, 12:31pm Report to Moderator Report to Moderator

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The salted is that beautiful golden color when I have (by mistake) picked up the wrong one and used it.  Hate the salted!
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eubie
Thursday, March 31, 2005, 8:06pm Report to Moderator Report to Moderator
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When I tried to follow the movie to make ghee my final product was light brown, foamy looking and solid at room temperature.The bottom and sides of the pan were covered in black stuff whivh was almost impossible to get off. What did I do wrong? I am usually very handy in the kitchen and I followed the video carefully, I thought.
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Don
Thursday, March 31, 2005, 8:23pm Report to Moderator Report to Moderator

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Sam Dan
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Quoted from eubie
When I tried to follow the movie to make ghee my final product was light brown, foamy looking and solid at room temperature.The bottom and sides of the pan were covered in black stuff whivh was almost impossible to get off. What did I do wrong? I am usually very handy in the kitchen and I followed the video carefully, I thought.


I made ghee again about a week ago and this time I used a lower setting on my stovetop and wasn't so concerned about how long it took.  As a result of this I didn't overcook the ghee, which I normally do, and the pan was much easier to clean.  You might give a lower setting a try.


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CybrtoothTigress
Thursday, April 7, 2005, 2:19am Report to Moderator Report to Moderator

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ewwwww good idea.  I like the "browner" ghee, but there is a fine line between ghee and goop.

Thanks Don.


It is what it is so I'm dealing with it.
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windchimes8
Thursday, April 7, 2005, 11:53am Report to Moderator Report to Moderator

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Well, I just made ghee again and this time I went back to the 300 degree oven setting.  It burned again.  I will NEVER set the temperature that high again.  The last time I made it I set it lower and my ghee was a beautiful golden color.  I really have learned my lesson this time!
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Vicki
Thursday, April 7, 2005, 12:25pm Report to Moderator Report to Moderator

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Last time, on the stovetop, as the white stuff came to the top, I skimmed it off. Didn't take long at all to get ghee.
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windchimes8
Thursday, April 7, 2005, 5:47pm Report to Moderator Report to Moderator

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Vicki, I thought I had the easiest answer but maybe I will go back to the stovetop!
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Noodle
Thursday, April 21, 2005, 7:08am Report to Moderator Report to Moderator
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I made some the other day, and having never tasted ghee before was very surprised that it still tastes so buttery! I thought it would loose it's richness
I blended mine with some olive oil before it set, and now I use it in all my cooking delicious!
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jillthepilllady
Wednesday, July 27, 2005, 3:40am Report to Moderator Report to Moderator

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The people from Purity Farms (they make Ghee for Health Food stores) said when baking with Ghee instead of Crisco or shortning, to use 1/2 the amount.  When using Ghee instead of butter or margarine, cut back just a bit.

One way to warm your family up to Ghee is to serve it with boiled Shrimp if they can have it.  My O's love it.  I also fry eggs in it and put on steamed veggies.  They don't like it on toast though.  

Someone asked how much Ghee you get out of a pound of butter.  I always fill my 13 oz jar from one pound of butter.  Until this last time.....

I usually buy organic butter from my health food store.  This last time, I bought Land o Lakes butter from the supermarket cuz it was on sale really cheap (they got me...hook, line and sinker!)  I always do 3 pounds at a time and fill 3 13 oz jars.  With this brand I had some strange rumblings that sounded like small explosions in my pot even when I turned down the heat!  AND I filled 2 jars up and about a third of another jar.......lots of gook left in the bottom (milk solids, unusable garbage) after the oil was poured.  Never again.  I'll buy Horizon or the other organic brand I usually get.  

One last thing....we prefer the salted.  I say, try both and buy what you like.

~jill~


~jill~A+ + O+ = 2 O-'s!!!
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Vicki
Thursday, July 28, 2005, 3:28am Report to Moderator Report to Moderator

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Jill, did the Land O Lakes brand have salt?  That's probably why!
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ion
Sunday, August 14, 2005, 10:24am Report to Moderator Report to Moderator

Kyosha Nim
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It has been a long time now, I am ignoring reading this thread
cuz not so fond of butter any way.
Yesterday thought to give it a try.
Half way through run to the store bought the butter and right into the kitchen
for my first experiment.

First thing that hit me was that absolutely lovely smell.

I think may I burn it just a bit.

No disappointment ...
when through the whole process...
Let it cool down a lot... then close the jars lead and put it in the fridge.

First thing when the morning came was to check it out.
Tried some, very little in the beginning, on a rice cake.

Dear Lord!!!
Don't realise how fast the rice cakes were going down.


Question: comparing to Butter more or less calories?

Must say
that is great support to participate the forums and deeply thank you all.
Ion.






PEACE
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Vicki
Sunday, August 14, 2005, 3:08pm Report to Moderator Report to Moderator

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No need to refrigerate unless you like it cold. Do keep moisture out of it.  I keep my "current" use jar at room temp and extras in the fridge

Glad you tried it!

Typebase4 has nutritional info including calories. According to typebase4, ghee is only slightly higher calories than butter
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Debra+
Sunday, August 14, 2005, 3:39pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ion-ghee-yep-wonderful stuff. Do try Car54's (leaping greenly) Nutritional Yeast Spread with it on your rice cakes. You may have to start buying rice cakes by the case.    Yum...ma...li...cious.  

Debra


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ion
Sunday, August 14, 2005, 9:58pm Report to Moderator Report to Moderator

Kyosha Nim
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Vicki, Debra hallo.

Thank you for your replys.
What can i say more...
you allready know better than me.



 Vicky
I know easily can become addictive to it
and that is why the first thing  I ask is the calories.
this "slightly higher" means Higher. I must take it easy.
Debra
car54's spread got me originally at it.
While I was looking for the NY
I thought to be ready on the rest of the ingredients. So I try ghee.
About the rice cakes already am. At the local supermarket had them for ages no body use to bye them . Suddenly I start baying them in threes every time and complaining as well, why they don't bring more.They really gave me a strange look but when went back the manager kindly asked me which brand I prefer the most.

I like it so much that I already thinking to make many little vases and give them to friends as Christmas gifts
So easy to make......
Love you
Ion



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