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All you ever need to know about Ghee  This thread currently has 33,712 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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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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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
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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
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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
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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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Alia Vo
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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


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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
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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
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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.


''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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Susana
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CybrtoothTigress - 4 months later   Thanks for being clever.
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CybrtoothTigress
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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
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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"
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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
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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
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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"
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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
Tuesday, December 14, 2004, 4:32pm Report to Moderator Report to Moderator

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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
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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


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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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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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Vicki
Wednesday, December 15, 2004, 4:10am Report to Moderator Report to Moderator

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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
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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
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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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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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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


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Victoria
Thursday, December 16, 2004, 3:38am Report to Moderator Report to Moderator

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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.



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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!


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Lola
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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
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Victoria
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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.



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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.
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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
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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
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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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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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debs
Friday, March 18, 2005, 5:58pm Report to Moderator Report to Moderator

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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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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.
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oh thanks


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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.


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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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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


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Sunday, March 20, 2005, 4:44pm Report to Moderator Report to Moderator

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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
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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.  : (


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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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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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OK, thanks Vicki.  


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windchimes8
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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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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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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
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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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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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Vicki, I thought I had the easiest answer but maybe I will go back to the stovetop!
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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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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~


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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

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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.






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Vicki
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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+
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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
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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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Missy
Sunday, August 14, 2005, 11:26pm Report to Moderator Report to Moderator

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I should have read through all the posts to this thread before buying the organic butter. I realize now that I have purchased the salted kind, which seems not to be adviseable for making ghee.  

Back to the store I go.


Missy - O+ non-secretor with a side of celiac  
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Vicki
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Luckily, butter is neutral for you.  Cheer up!
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Missy
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Vicki,

I have so many other things that I can't have so having butter certainly does make me happy. The only thing is, what do I put it on? Oh   rice cakes that's for sure.  


Missy - O+ non-secretor with a side of celiac  
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Poly
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Weeeeee!!! I just made ghee for the first time.

I'm happy I read this thread first - that made the process so much more easy, and everything went very well.

There was some brown grainy stuff on the bottom of the pot and a lot of white/yellowish stuff floating around, but when I strained the ghee, it all went away and the ghee turned out beautifully - golden and smelling wonderful, and it tastes great.

I couldn't find any unsalted organic butter, so I had to use the unsalted conventional type. (Henriette, where do you find unsalted organic butter?)

Being used to the sligtly salty butter-taste, I'm contemplating putting some salt into the ghee I use to spread on bread - maybe some Himmalayan salt. I'm thinking, I could do that, when the ghee is room temperature. What do you think?


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salt has quite a bit of water content.....(sea salt)

best not to contaminate your ghee cause it s sterile.
add salt only to the one you are using.....


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Thanks, lola! I'll keep that in mind!


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ion
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Poly it is so tasty by it self, so you will forget about salt soon as you try it.
But if you really like it salty then lola's advice is best.
But
If you mix it with Nutritional Yeast then you talking wonders!!!
Bon apetite.
Ion


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tubbygalore
Tuesday, September 27, 2005, 10:39am Report to Moderator Report to Moderator
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Forgive me for being a tad dim here, is ghee the exact same thing as clarified butter then?  
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Don
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They are not quite the same thing.  Cooking the butter it first becomes clarified butter.  If you continue to cook clarified butter it becomes ghee.


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ion
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Can you explain the difference?
I mean what it makes the one better the other.
Ion


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Don
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No I can't really explain the difference anymore then that, at least in detail without researching it. I do not know if one is really better then the other.


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Here's my understanding of the difference:

Clarified butter is butter without milk solids

Ghee is what you get after removing the milk solids AND any moisture as well.

hence, when you heat butter, you first get clarified butter, and if you keep on heating, the water content will evaporate and you'll end up with ghee.

Clarified butter has to be salted to be kept without refrigeration, or it should be kept refrigerated.

Ghee however, can be kept at room temperature, as long as it is free of moisture..

my two cents
Yaman


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ion
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Quoted from yaman

hence, when you heat butter, you first get clarified butter, and if you keep on heating, the water content will evaporate and you'll end up with ghee.


How long you have to keep on heating so you don't burn it.
The first time i think burn it a bit although the taste was nice.
The secont time because of the burning fear i ended up, i guess, with clarified butter.
How can I get the right one?


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Ion,

Try the ghee movie:

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

cheers,
Yaman


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Wednesday, September 28, 2005, 12:32pm Report to Moderator Report to Moderator

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I have found that using a low cooking temperature makes it much easier to make the ghee without burning it. It does take a little longer.  The other big advantage is that it is much easier to clean the solids at the bottom of the pot afterwards.


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Debra+
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Okay.  I have been making ghee now for over a year and every time I make it it turns out quite golden (except for once when the heat was too high.    Right Don, lower is better).  Anyhow, mine always seems to solidify afterwards no matter how long it has been on.  Not totally to the way it is when it is butter, but more grainy.  Sometimes I use salted and sometimes unsalted.  Up here in the north I have not been able to find organic.  When someone says they drizzle ghee on their food is it still in the golden liquid form or have you heated it abit again or just put on the grainy ghee.  Am I doing something wrong?      

Thanks.

Debra

P.S.  I know Edna's Sarah used to do it in the oven.  Has anyone done it that way?


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Hi Ion,
I love to make ghee, and I love to eat Ghee!  It makes my intestines very happy also!  I really notice a difference in how I feel when I don't eat it.

You asked about how long to cook it and how to tell when it's done....Here's part of one of my posts back in December:

"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."

I hope this helps.  Keep at it......It's worth it.  And it gets easier as you get the feel for it.  Also listen to the sounds it makes.  At first, it is a steady sound, like rain on the roof.  Later it become a off and on sound, but when it starts to get quiet, stay close to the pot and when the foam nearly disappears, start tilting the pan from time to time to look at the color of the sludge on the bottom of the pan.  If it is still white, it is not finished.  Golden brown is the idea!

smiles!



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Victoria
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Sun Beh Nim
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Has anyone viewed that Ghee movie lately?  The links in this thread don't work for me anymore.  



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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Poly
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Quoted from debra
... Am I doing something wrong?      


Excellent questions in your post, debra. I've experienced exactly the same things with ghee, and have wondered about the "drizzling" thing also.

I'm looking forward to see what the others have to say about it.




�Poly

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Hi Poly & Others,

I've been seeking a low-temp way of making ghee so I'm going to try a wee experiment soon with raw foods.  Victoria thought that freezing might help because it killed the parasites in fish.

So I'm wanting to do such an experiment:
1) ghee made in a low-temp fashion (aka Alyson on this thread) + may add some flax oil and lecithin while it is in blender +
2) raw meat (likely beef), first frozen, then thawed +
3) blended with unheated honey ... http://www.reallyrawhoney.com ...

Like the Viking, I tend to think we alter much more in our foods via cooking than is commonly understood.  Maybe this might assist in restoring the balance that we had as newborns ... closer to our DNA.  Is there anything you would care to comment on?  Seeking ideas ...

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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ion
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Kyosha Nim
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Hi victoria!
Thank for the help.
What i have done the first time was Ghee, maybe a little darker due to high heat. Smell was right, taste was good, just the finall product was a little darker.
The next time wanted to be more carefull so i use slow fire but was not patience enough and stoped while the solids where stil white at the bottom.
From what understand now I must give a little time more.
Thanks a lot.  
Ion

Yaman the movie does not work for me either. Not now not before during summer that check it first.


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Ah there really is a possibility here,

to get some low-temperature ghee.  I shall correct my blunder - who posted this #52 was Virginya - now we'll take her method and refine this with some lab-chemistry.

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.  Stir the fat to make sure!  Refrigerate the whole thing.  Then skim off the fat.  Repeat the whole process with new water + the skimmed fat.  And once more ... every bit of milk solids should be gone and you are left with pure milk fat ... obtained at pretty low temperatures.

Hopefully this'll work ........

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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yaman
Thursday, September 29, 2005, 1:24pm Report to Moderator Report to Moderator

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But John, would using low temperature actually end up in getting ghee? I thought ghee is moisture free, and you cannot get that without higher temperatures..

Cheers,
Yaman


"You are never given a problem without the will power to solve it"
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Sam Dan
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That yaman is ???????????

like you, I doubt very much if this could be called ghee.  What I was mainly attempting to do was to get rid off the problem-parts of butter while retaining some of the subtle fats that are lost in high-temperature boiling.

is there a problem with my method - really don't know ... I suspect not!

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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yaman
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I don't think there is a problem with your method John. What I wonder is that, ghee is said to be rich in butyrates. And butyrates are beneficial.

Now are butyrates naturally present in butter or does high temperature boiling of butter yields butyrates?

Cheers,
Yaman


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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
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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
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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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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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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.


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Victoria
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Sun Beh Nim
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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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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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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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sue_ab
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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.


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


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




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geminisue
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There are 14 grams of fat in ghee compared to 9 grams in butter
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Sandra_Aruba
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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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Do you keep it in the fridge, Poly?

Ghee does not need to be refrigerated....


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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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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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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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I use Ghee to replace butter, margarine or shortning and they always turn out wonderful.  The only thing I've noticed is that it makes for a crunchier cookie unless you eat them all while they are still warm (which my family tries to do!) UNLESS I put a slice of spelt bread in the container with the cookies to add some moisture.

This is the recommendation I got from Purity Farms, who makes most of the commercial Ghee around here:  If a recipe calls for 1/2 cup shortning, use 1/4 cup of Ghee.  If a recipe calls for 1/2 cup butter or margarine, use a little less than that amount of Ghee.

I have been making my own for a few years and finally have it down to a science now that I bought myself one of those huge wire funnels that holds a huge disposable cone-shaped filter.  They are made for filtering oil after using an outdoor turkey fryer.  This has saved me alot of time.  I bought the filter set at a GFS (Gordon Food Service) store.  

I agree though, it only turns out as good as the butter.  I try to start with organic butter when possible and never, never, never again will I buy Land o' Lakes from the supermarket--not even on sale.  

~jill~


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Poly
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Quoted from Kristin
Do you keep it in the fridge, Poly?


Yep!

Quoted from Kristin
Ghee does not need to be refrigerated....


Oh!

Quoted from Henriette_Bsec
...I find the hardness too weird and I like butter more.


Same here!

Quoted from Susana
Poly,

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


I'll go look for that - sounds very handy.

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



That could solve the problem as well. Hmmm... Hard decision...

Think I'll try our the olive oil solution first!

Thanks!


�Poly

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Just take it out of the frige!  It keeps just fine on the shelf inside a cupboard.  As long as you don't contaminate it with dirty utensils, that is.  We always use a clean knife.  Actually most of ours dissappears in no time flat, with baking, but then, I've had some at my camper for a long time and it does fine there too.  There, I try to put in the frige when we leave and get it out and keep it out while we are there so it is ready to use.  But I have heard mixing with olive oil is great too and makes it soft even out of the frige but I think the recipe I have is less olive oil than Ghee, not quite half and half.  

~jill~


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Connect
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So how does one spread Ghee on bread?  Just mix it with olive oil and it becomes spreadable?  


INFJ
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I've not had a problem spreading room temperature Ghee.



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Quoted from connect14
So how does one spread Ghee on bread?  Just mix it with olive oil and it becomes spreadable?  


I found Suzanne's (as always) excellent blog about spreadable ghee!

Here: http://www.dadamo.com/bloggers/h/archives/00000084.htm



�Poly

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Absolutely LOVE ghee. I make it every other week from Organic Valley Butter. It is half the price as Purity Farms brand. I make  2-4 lbs a the the time and use it in all my cooking and baking.
I save the foam (milk fat) that comes up during the process of making the ghee and use it as moisturizer    (you have to keep it in the fridge). The ghee it self is a good moisturizer as well.

Monika
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Sandra_Aruba
Thursday, January 12, 2006, 1:56pm Report to Moderator Report to Moderator
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Quoted from Henriette_Bsec
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


Is there a way to make pound cake without the sugar?
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buttons
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Is there a way to make pound cake without the sugar?

Yes, you can make it with agave syrup. I have a recipe that I make for my DH with spelt flour. I have never tried this one with ghee, I always use butter. Don't want to make too many substitution as the cake does not rise as high as it does with sugar, but everyone likes it anyway.
I have no time now, but will post the recipe later in the Cook Right for yor Type section

Monika
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KimonoKat
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We found some new zealand butter in an Asian market.  Brand is:  ANCHOR.  This butter has a very low water content and tastes really good.  We just make our first batch of ghee with this butter, using Dr. D's instructions/method.  It still has a real buttery taste.  Yum!



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Victoria
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My ghee stays at room temperature all the time, and therefore never gets too hard to spread.  My favorite way to use it (besides all stir-fry) is to put a dallop on baked sweet potatoes. After getting used to the clean flavor of ghee, I would have a very hard time going back to butter.



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dancer
Thursday, February 16, 2006, 6:20pm Report to Moderator Report to Moderator

rh-
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In my organic natural food store I've found a  new butter product:
100%GOAT BUTTER...
Is it BETTER than GHEE ( derived from COW's milk)?


type 0 secr RH -        
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Thursday, February 16, 2006, 6:27pm Report to Moderator Report to Moderator

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Goat milk ghee might be better than Cow's milk ghee, but the goat butter will still have milk solids.  Since goat milk is a Type II avoid, those milk solids might not make the goat butter a better choice than regular ghee.


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Friday, February 24, 2006, 7:50pm Report to Moderator Report to Moderator
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Does anyone have a suggestion for over the counter ghee?  I live near many Indian and Pakistani groceries and was wondering if the store bought stuff is as good.

Cheers.
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Don
Friday, February 24, 2006, 8:55pm Report to Moderator Report to Moderator

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One question is it made from organic butter?


FIFHI; ISTP;
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cajungrl
Friday, February 24, 2006, 9:00pm Report to Moderator Report to Moderator
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Hard to tell with products from India.  In one sense, they seem to be less inclined to use the "technologically advanced" practices used in North America as far as chemicals are concerned.  On the other hand, things are advancing quite rapidly there now, so who knows.  I guess it's better to make my own and know what I'm getting!
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KimonoKat
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Always check for an expiration date, and look at the color.  If there's no expire date on the package, I wouldn't buy ut.

We've had to throw out lot's of ghee bought in small specialty markets (asian, indian, etc.) because the ghee was bad.


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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mikendomsmum
Wednesday, March 8, 2006, 9:09pm Report to Moderator Report to Moderator

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Why does an O use ghee instead of butter?  
It seems like a lot of work when butter is neutral.  Is ghee beneficial?


Karen
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Quoted from mikendomsmum
Why does an O use ghee instead of butter?  
It seems like a lot of work when butter is neutral.  Is ghee beneficial?



Yes, ghee is a bennie in most of the Health Series Books, and a good source of byuterate (sp?), which helps to heal the colon.


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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Don
Wednesday, March 8, 2006, 10:20pm Report to Moderator Report to Moderator

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Welcome mikendomsmum,

It is not much work to make ghee.  Put the butter in a pan at a low heat and keep an occasional eye on it over the next hour or two. Using a low heat is important. When you take it off the stove strain it into a mason jar or whatever.  That is all there is to it.

I suppose you do have to wash the pan and the strainer afterwards, but I usually have other things to wash anyways.


FIFHI; ISTP;
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mikendomsmum
Wednesday, March 8, 2006, 10:21pm Report to Moderator Report to Moderator

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According to the typebase it's still a neutral for O's unless I'm missing something.  Does it taste much different than butter?  Does it taste like browned butter?


Karen
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Don
Wednesday, March 8, 2006, 10:43pm Report to Moderator Report to Moderator

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Yes, in TYPEbase 4 ghee is listed as neutral, but as KK wrote it is listed as beneficial for type O in at least 6, I don't have the other 2 yet, of the Health Library books. In those same books butter is downgraded to neutral, infrequent, meaning no more then 1-2 times a month.

Ignoring the beneficial/neutral food ratings anyway you look at it ghee is going to be better for a type O than butter, since ghee has the milk solids cooked out of it.

It has been so long since I have had butter that I can't easily describe the difference in taste between butter and ghee. All I can say is that it is similar, but different.


FIFHI; ISTP;
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KimonoKat
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Quoted from mikendomsmum
According to the typebase it's still a neutral for O's unless I'm missing something.  Does it taste much different than butter?  Does it taste like browned butter?


It has a much more fuller taste than butter. It's just fat.  It doesn't have any milk solids in it or water/moisture.  Consequently,  you can cook with it at a much higher burn point than say, olive oil, or butter.  For us, it's a great fat to fry in since we do lots of stir fry type cooking.  The food value for Ghee changes for Type O and A in the Health Series Books.  So, it becomes a beneficial, which means it's good for those trying to deal with a health issue, and improve or reverse say, diabetes, arthritis, allergies, etc.


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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mikendomsmum
Wednesday, March 8, 2006, 10:51pm Report to Moderator Report to Moderator

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OK, I'll try it!  What are the "Health Library" books.  A ton of stuff came up when I did a search.  


Karen
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KimonoKat
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Quoted from mikendomsmum
OK, I'll try it!  What are the "Health Library" books.  A ton of stuff came up when I did a search.  


Dr. Peter wrote eight books, each one targeting a specific health issue.

Cancer
Diabetes
Cardiovascualr Health
Fatigue
Arthritis
Allergies
Menopause
Aging

They are available through NAP; some libraries might have them.


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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mikendomsmum
Wednesday, March 8, 2006, 11:04pm Report to Moderator Report to Moderator

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Okie Dokie. I'll look them up.  Thanks for all the info.  


Karen
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Quoted from mikendomsmum
Okie Dokie. I'll look them up.  Thanks for all the info.  


You welcome!  Let us know if you decide to make Ghee, and how you like it.  There is premade Ghee out there, but it's not cheap.


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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Lola
Wednesday, March 8, 2006, 11:30pm Report to Moderator Report to Moderator

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mikendomsmum,
try the online recipe:
http://www.dadamo.com/ask/ask2.pl?20050724.txt


''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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mikendomsmum
Wednesday, March 8, 2006, 11:31pm Report to Moderator Report to Moderator

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I wouldn't even consider getting pre-made.  I'll make it as soon as I can get to the grocery store.  I only have Kirkland (from Costco) salted butter.  I'm thinking that I need unsalted, is that right?  Is there a better kind of butter to begin with?


Karen
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KimonoKat
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Quoted from mikendomsmum
I wouldn't even consider getting pre-made.  I'll make it as soon as I can get to the grocery store.  I only have Kirkland (from Costco) salted butter.  I'm thinking that I need unsalted, is that right?  Is there a better kind of butter to begin with?


Most posters on the board it appears recommend going with organic butter.  Salted/Non-Salted...hummm....  We use salted butter from Holland that Mr. KK found in an asian market. It's not organic, it's salted, and it has a wonderful taste.  The fresher, best tasting butter, the better the ghee.


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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Lola
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I wouldn t know about brands, since I do not live in US, but unsalted is what you need, and if organic, the better! )


''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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Victoria
Thursday, March 9, 2006, 1:05am Report to Moderator Report to Moderator

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The one time I used salted, I had more stuff in the bottom of the pan, so I stay with unsalted.  Organic dairy is always best if you can find it.

I don't cook mine as long as Don does.  There are a lot of different recipes, depending on who makes it, and all seem to get us to pretty much the same place.  Here's how I do it:

1 pound unsalted (sweet) organic butter
Melt it on medium-low heat in a heavy bottom pan;  I use a two quart copper bottom saucepan.
Reduce heat to low and let simmer.  My total time is less than a half hour, but I go by two signs as to when it is done.
#1.  The sound.  At first, the ghee will make loud noises as it simmers.  At some point, it will get very much quieter.  When the sound changes it is close to being done, and you need to stay close and check the bottom of the pan frequently.
#2.  The Appearance of the bottom of the pan.  At the beginning, the stuff that sinks to the bottom looks whitish and creamy.  This is while the sound is loud.  When the sound changes, watch closely because the stuff on the bottom will begin to darken.  You need to remove it from the heat when the bottom sediment looks golden brown and smells somewhat like popcorn.  If it turns really dark, or blackish, it stayed on the heat too long.  You can still use it, but it loses somewhat of it's delicate flavor.
I gently strain through an unbleached paper towel in a large strainer.  If made correctly, it will be clear golden in color.  I keep mine on the counter in a glass or ceramic bowl with a lid to keep it clean.  Protect from contamination from foods and liquid, and it will keep a long time.

It is said to positively effect the cholesterol balance.  It can slightly raise the total cholesterol, but greatly raises the HDL, good cholesterol.  It does not raise the LDL, bad cholesterol.



Normal day, let me be aware of the treasure you are.
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mikendomsmum
Thursday, March 9, 2006, 2:47am Report to Moderator Report to Moderator

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Great tips.  Thanks.  I'm going to try it tomorrow.  I'll let you know how it works out and what I think of ghee.  
What should I try it with.  I do have some cod.  Should I fry it in ghee?  


Karen
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sure you can! )


''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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Victoria
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I do all my sauteeing in ghee,  



Normal day, let me be aware of the treasure you are.
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mikendomsmum
Friday, March 10, 2006, 12:14am Report to Moderator Report to Moderator

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O.K. The ghee was pretty easy to make.  All my life I've been trying NOT TO BURN THE BUTTER!  It tastes just like burned butter, at least, what I call burned butter.  I did use it twice today, to fry an egg, hamburger and sweet potato all in a small pan.  It was all very tasty.  
Then I had some on a little rice, I usually have butter, and found that I really liked it alot.  Delish.  
I decided to have lamb instead of cod tonight so I won't try anything else in it today.  
Thank you so much for introducing me to ghee and for being so welcoming.  


Karen
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Lola
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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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Victoria
Friday, March 10, 2006, 3:19am Report to Moderator Report to Moderator

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Quoted from mikendomsmum
O.K. The ghee was pretty easy to make.  All my life I've been trying NOT TO BURN THE BUTTER!  It tastes just like burned butter, at least, what I call burned butter.  I did use it twice today, to fry an egg, hamburger and sweet potato all in a small pan.  It was all very tasty.  
Then I had some on a little rice, I usually have butter, and found that I really liked it alot.  Delish.  
I decided to have lamb instead of cod tonight so I won't try anything else in it today.  
Thank you so much for introducing me to ghee and for being so welcoming.  


Careful, ghee is habit forming (in a good way!)  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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KimonoKat
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Congratulations mikendomsmum!  I've almost forgotten what butter tastes like.....ALMOST!


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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Victoria
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Quoted from mikendomsmum
All my life I've been trying NOT TO BURN THE BUTTER!  It tastes just like burned butter, at least, what I call burned butter.  


Just curious.......ummmmmmmmm.......you didn't burn the ghee, did you?  



Normal day, let me be aware of the treasure you are.
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Drea
Friday, March 10, 2006, 3:42am Report to Moderator Report to Moderator

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I opened up my jar of ghee (I keep mine in the fridge out of habit) and it smells like butterscotch candy (well, at least it did when my nose could smell ) and is light yellow in color.


It is not my responsibility to convince anyone of anything.

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bonnie  -  Friday, March 10, 2006, 3:43am
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mikendomsmum
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No, I didn't burn it.  Curd at the bottom was a creamy tan color.  It does smell like butterscotch!  It's just that when I used to have popcorn and I melted the butter I was always careful not to overcook it so that it had that flavor that wasn't just regular butter anymore but a little nutty.  I know it's not browned butter but I always called it "burnt".  
I do like the ghee.  It makes flavors a little more vivid.  


Karen
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Victoria
Friday, March 10, 2006, 5:22pm Report to Moderator Report to Moderator

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Butterscotch!  Yes, that's it!!
Fantastic ghee!  It does make everything else taste more satisfying.  



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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maddog
Saturday, April 29, 2006, 7:02am Report to Moderator Report to Moderator
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HELP!!!When I try and click on the site for the movie-I get nothing that includes GHEE, I think the site is up for sale and changed. Might anyone have an archived copy on their computer that they could include or maybe check the site and explain where I am going wrong? Thanks for the help.
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Drea
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Quoted from maddog
HELP!!!When I try and click on the site for the movie-I get nothing that includes GHEE, I think the site is up for sale and changed. Might anyone have an archived copy on their computer that they could include or maybe check the site and explain where I am going wrong? Thanks for the help.

This is not the original movie, but is still a really good recipe for making ghee in the oven...check it out here.


It is not my responsibility to convince anyone of anything.
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maddog
Saturday, April 29, 2006, 8:42pm Report to Moderator Report to Moderator
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THANK YOU! Drea, This one worked, I thought I was losing my mind with the other one or at worst-my computer skills!
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Brighid45
Saturday, April 29, 2006, 10:19pm Report to Moderator Report to Moderator

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Maddog--if you go to reply 181 (Victoria's post) she's got a good description of how to make ghee on the stovetop, if you ever need it.

I found that when I switched over to ghee, the last vestiges of my sinusitis disappeared. If I eat plain butter (still do once in a blue moon) the slightly stuffy nose and itchy eustachian tubes come back a bit; otherwise . . . gone!

Ghee ROCKS, man.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Vicki
Saturday, April 29, 2006, 10:49pm Report to Moderator Report to Moderator

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I think traffic from this board to the Ghee Movie caused the bandwidth to go WAY up and the web host probably charged the owner an arm and a leg so they had to take it down.  I wonder if we could contact the owner and get the movie up on a free site?
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Victoria
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Quoted from Brighid45
Maddog--if you go to reply 181 (Victoria's post) she's got a good description of how to make ghee on the stovetop, if you ever need it.

I found that when I switched over to ghee, the last vestiges of my sinusitis disappeared. If I eat plain butter (still do once in a blue moon) the slightly stuffy nose and itchy eustachian tubes come back a bit; otherwise . . . gone!

Ghee ROCKS, man.


Oh, thanks for finding my directions, Brig!  I couldn't find my own post!  
Hey, I agree with you about the way ghee seems to just clean everything up inside instead of clogging the tubes like butter.  I love that stuff so much.  I made a new batch last week that was the best yet.  The color was light creamy yellow, like lemon custard.



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mikendomsmum
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That's what mine looks like now.  I make 2 pounds at a time and cook it real slow so it takes about an hour or more.  I strain it through cheesecloth and put half in the fridge.  It comes out a light lemony yellow after it hardens.  I'm converting recipes to use ghee instead of butter or oil.  The stuff is a little difficult to work with in baked goods but I'm getting better at it.  
I'm definitely a ghee convert.  I love the stuff.  


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That's really a good idea, making an extra large batch and refrigerating the extra.  I'm gonna try that approach too!  



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I just got through doing a batch starting with 2.5 lbs butter to fill two 2 cup jars with ghee. It took about twice as long to simmer down as a 1 lb batch. Maybe a wider pot on a wider burner next time. I think more surface area on the bottom will make it go faster.
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Mr. KK has found some really fine stainless steel screen (where he finds this stuff, I have no idea...probably through work) and we are using that to strain the ghee.

We make two pounds at a time on the stove under the lowest heat possible.  We've tried a thin copper plate to disburse the heat, but today, we are now using a thick piece of steel...sort of looks like an oversized hockey puck.....and it's working great.



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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This is something everyone needs to make!!!! OMG it's so easy and the results are beyound belief! If you can cook and realize that you have controls on your burners to control the heat setting, then you can make this delicious addition to your arsenal. I made my first batch today following the instructions I received on this forum and it is stupendous! Now I need to get a recipe for homemade mustard and a good salad dressing that isn't overpowering yet lets the subtle flavors of the spices come out and I will be in heaven. Support like you receive her is secound to none!
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Quoted from maddog
Now I need to get a recipe for homemade mustard



I think Brig has one on her recent Blog...


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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Yes, loved that blog!  I want to try that last mustard.


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We recently purchased some Danish butter.  It tastes divine, however, it appears we may not be able to make Ghee out of it.  The brand is LURPAK, and it's cultured.  It looks like there is something that is not precipitating out of the butter.

Anyone have this experience with cultured butter?  We are also thinking that we may need an even finer filter, and end up using a paper filter.

I'm sorry. Not clear.  Wrong word.  Not, not precipitating out.  It's not filtering out.  When you make regular ghee, you can almost pour it out with barely filtering it, but with this stuff, it makes a very fine gritty, sand material that just floats in the ghee.



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Yes!  I used some european butter that I had in the freezer and it wouldn't separate.  It just burned with that gritty stuff all through it.  ick


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I filter my ghee with a large kitchen strainer lined with a single, unbleached paper towel.  It works perfectly.



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I use a metal strainer with cheesecloth.  


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Hm, obviously I use Danish Lurpak-butter all the time, when I make ghee. I've tried ordinary salted, unsalted and organic (salted) butter. I can't see or taste any difference in the end-result - other than maybe the salted version causes more gritty stuff stuck at the bottom of the casserole I cook the ghee in.

Like mikendomsmum I use a metal strainer with cheesecloth to seperate the ghee from the gritty stuff.


�Poly

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Quoted from Poly
Hm, obviously I use Danish Lurpak-butter all the time, when I make ghee. I've tried ordinary salted, unsalted and organic (salted) butter. I can't see or taste any difference in the end-result - other than maybe the salted version causes more gritty stuff stuck at the bottom of the casserole I cook the ghee in.

Like mikendomsmum I use a metal strainer with cheesecloth to seperate the ghee from the gritty stuff.


We re-heated and restrained this batch of ghee, and it came out just okay. I think I may have slightly burned it.  I tried 4.5 lbs of butter in a big pot in the oven and promptly burned that entire batch.  I'm not savy enough to use an oven any more, lol, and I'll keep the ghee making to Mr. KK!


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Quoted from Poly
Hm, obviously I use Danish Lurpak-butter all the time, when I make ghee. I've tried ordinary salted, unsalted and organic (salted) butter. I can't see or taste any difference in the end-result - other than maybe the salted version causes more gritty stuff stuck at the bottom of the casserole I cook the ghee in.

Like mikendomsmum I use a metal strainer with cheesecloth to seperate the ghee from the gritty stuff.


Maybe it was the freezing that caused the butter to not work well.
And I have also noticed that with salted butter.  It leaves a bit more easily burned stuff in the bottom.

I always strain my finished product also.  For ease of cleaning, I use the unbleached paper towels in a metal strainer.  Somehow the idea of washing a cloth soaked in butter doesn't appeal.  



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Ghee is not similar to clarified butter, it is clarified butter.
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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.


and it's exactly the same for me, + a most reassuring thread. I'm just so grateful to all of you    

It's as if watching the best movie ever + ongoingly tasting more and more of this delight. Just fantastic.





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Quoted from KimonoKat
Anyone have this experience with cultured butter?


I use cultured organic unsalted butter and don't have this problem. Hmmm. I think the last batch I made was from WF house brand 365...but I'm not certain about that.


It is not my responsibility to convince anyone of anything.
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johnhelton,
welcome!)
get acquainted with the forum and all features
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If you go to the top of the page and click on member centre (on the top right hand side of this page) and get yourself a nice avatar (located on the left) then we can all see what blood type you are and you won't have to type it each time you post.
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New question regarding homemade ghee...I made a batch on the stovetop back in California, then traveled to Colorado with it, and when I got here, the oil had separated from the whiter solids on the bottom of the jar. Usually I keep it in the refrigerator, so I've never noticed whether this is normal.

Can anyone confirm for me when keeping the ghee on the counter, does the liquid separate from the solids? Or is it all liquid all the time and perhaps when I cooked it I didn't get all the milk fat out?

I'm going to use this batch up, but would like to know for the future.


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depending on the weather or the temperature in the kitchen, when on the counter......mine is at times liquid, sometimes semi solid, sometimes separated, like yours.......no problem.


''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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Thanks Lola!


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Just to let everyone know that I finally tried the oven method of making ghee at the temperature of 375 degrees F.  I put 3 lbs. in a large corelle roaster (with a cookie sheet under on the next rack for safety) and let it go for two and a half hours.  At one hour I skimmed off the milk solids (which were pretty crunchy floating on top and very easy to remove with a large slotted metal spoon).  For the rest of the time I let it simmer in the oven and it has turned out fantastic.   Little bits of brown in the bottom and they were strained out from metal colander with cheese cloth. Going to have some steamed collards and eggs for a late lunch.  Yummmmmm.

Debra


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okay - I'm starting this up again....sorry for the redundance of this...

* my first batch of ghee is literally carboard color - can I still use or just toss?

* is there a difference in the boiling vs oven method - meaning is anything beneficial lost in the oven process?  (besided convenience)  

* when people take ghee for GI issues - is it without food??

thank you all so much....this thread is long and somewhat exhausting....just thought if might be easier to get recent answers from all the experts here...

^_^
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Quoted from maddog
Now I need to get a recipe for homemade mustard ....


Here are a couple of mustard links:

http://www.gsdunn.com/all-about-mustard8.html

http://homecooking.about.com/od/howtocookwithcondiments/a/mustardcooktips.htm

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Quoted from namelessfemm

* my first batch of ghee is literally carboard color - can I still use or just toss?

* when people take ghee for GI issues - is it without food??


I make my ghee by the stovetop method, so I don't know about the oven method.  I cook it about medium heat until the bubbles stop bubbling.   The other day I made some for the intestinal protocol which I am doing for 4 weeks and forgot I was cooking ghee until I smelled it.  By then it was somewhat toasted, to put it mildly.  I have been using toasted ghee now for a week.  I'm no expert, but it firmed up to a toasty color and tastes a little toasty (actually it is rather good).  I am taking at the beginning of my meals, but I have no idea what the proper time is.  Sometimes I'll take a bite between meals.  

Next batch I'll try to be more attentive and watch the pan on the stove until it is finished.
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Taking ghee first thing in the morning on an empty stomach is best from what I understand.  I have a warmer burner on my stove and I put about a tablespoon in a glass dish and set it on the warmer until it's melted. Oh yummmmmmmmm.....some eat it more solid. Don't think I could stomach that, but melted, it is so goooood!!!
Don't worry that your ghee is darker. Unless it tastes burnt and it's undesireable to eat. One of my first batches turned out that way and I too, hopped on here and wondered what I should do. Well, turned out it was okay and now I aim to make all of my ghee like that. I like the taste of it more.  
As far as losing nutrients if you make it in the oven, I can't imagine why.........heat should be heat........but someone else may have a dif opinon on that.      
I do mine in the oven at 350. For a lb of butter I set my timer for an hour, go about my business, then I check at 5 min increments after, because I like it darker. Always put a lid on your dish that you use in the oven.........the ghee will pop and get on the bottom of your oven if you don't.  Sometimes a little still manages to 'sneak out' anyway         The gunk on the bottom should be browned from what I understand.  Drain that off and store as you wish. From another thread, they say to cool before covering. I don't cover mine..........it sits on top of my  bread box up under a counter. In a darker spot compared to the rest of the kitchen. ALWAYS use a dry, clean utensil for dipping the ghee. Using a wet or dirty utensil will contaminate  and ruin it. Dont want that  
Hope you enjoy your ghee as much as do I.  




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Wow - thanks so much for your response Italybound~!!  

My ghee does smell amazzzzzzzzzzing - like caramel or butterscotch (and it looks like it too)...

so glad I didn't toss it~!!!

^_^
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Quoted from namelessfemm
so glad I didn't toss it~!!!^_^


Glad you didn't toss it too.   Just had my melted ghee a few minutes ago. I never would've thought I'd like melted 'butter' by itself



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asked this on another thread....maybe this is a better place...

does ghee have to be taken on an empty stomach for us to get the full GI benefits?

anyone know?  thanks a bunch~!!

^_^

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Quoted from namelessfemm
asked this on another thread....maybe this is a better place...

does ghee have to be taken on an empty stomach for us to get the full GI benefits?

anyone know?  thanks a bunch~!!

^_^


I would say yes.  I do have it in the morning and the evening on an empty stomach, but also use it during the day for cooking.  

Debra




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Quoted from namelessfemm
does ghee have to be taken on an empty stomach for us to get the full GI benefits?


I would say yes, also, to get the best benefit from it. I think you still get some benefit from it when you eat w/ food, but as I understand, empty stomach is best for GI benefit.  



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Quoted from LR4T page 165 - last line
Use ghee (clarified butter), which is a good source of butyrate.


Does anyone know for certain?  According to LR4T it doesn't look like it.  It would help me alot w/ my regimen - if I don't have to take on empty stomach....

...rather use it on my oh so good manna and sweet potatoes  

thank you all - esp Debra+ and Italyb  

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A Ghee Story...

Back when i posted this on another thread...

Before I ever heard of DrD, I went to India to do Panchakarma with an Ayurvedic physician.  On many mornings he gave me 1/4 c of warm melted ghee on an empty stomach.  I did not have a clue as to what I was drinking.  Not knowing if i could find it at home, I brought some home with me.  When I discovered DrD's book at the library and saw how much he recommended ghee, I think it was a big factor in how easily I embraced his whole BTD.
I love the smell of ghee...I love the taste of ghee...I use it in everything and on everything.
Hurrah for ghee.
namaste
ruthie


arrived on planet earth 1928ad/began btd 2001ad
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Quoted from namelessfemm
Does anyone know for certain?   


I know this isn't really what you're looking for but it is in the Intestinal Protocol. http://www.dadamo.com/protocols/18.html
Will look for you some better info tho.  

Still not it but http://www.dadamo.com/bloggers/ask/archives/00000177.htm

Sorry I didn't find the specific info for which you are looking but did run across this info re: ghee -
Ghee is an antioxidant, rich in Omega 3 oils and short chain fatty acids. It has a positive effect on cholesterol and HDL. In the intestines, it's converted to butyrate, a short chain fatty acid, that both regulates the intestinal flora and promotes the health of the colon tissue.

Really glad I went searching, it's so easy to forget things. And namelessfemm, also found something very important about grinding your own nut butters at the HFS. Will start a new thread on that.  




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Quoted from ruthie
A Ghee Story...

On many mornings he gave me 1/4 c of warm melted ghee on an empty stomach.


WOW that's a whoooooooole lotta ghee....how quickly/slowly did you drink it?  


Quoted from ruthie
Hurrah for ghee


ditto ^_^
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ItalyB -

thank you so much~!!    I guess I'll continue to take it on an empty stomach....it's good but a weeee bit nauseating at the same time

pls let us know if you find anything more great info....

and I'll be sure to look out for your nut butter thread~!!!



^_^
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Quoted from namelessfemm
ItalyB - thank you so much~!!    I guess I'll continue to take it on an empty stomach....it's good but a weeee bit nauseating at the same time


are you melting the ghee before you consume? I put mine in a little glass dish and set it on my warming burner on the stove, then drink it when it's melted. Please don't melt it in the microwave, as doing so will destroy the goodness of it.  NO WAY could I eat solid ghee, but melted, it is very yummy.  




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Quoted from pkarmeier


are you melting the ghee before you consume?


Yes - actually I started taking ghee - exactly the way you do - after reading your other post (in the other thread)  

Quoted from pkarmeier
Please don't melt it in the microwave, as doing so will destroy the goodness of it.


Neverrrrrrrrrrr - I havn't used a microw. in 5 yrs~!!  


Quoted from pkarmeier
NO WAY could I eat solid ghee, but melted, it is very yummy.  


I'm with you....solid ghee?    

p.s. --> GREAT pic Italybound~!!

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NAME...Your inquiry about how swiftly I drank it...
I drank it right down...
Probably cause I was in a hurry to get that Ayurvedic massage by that handsome 28 year old guy!!
namaste
ruthie


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Quoted from namelessfemm
Neverrrrrrrrrrr - I havn't used a microw. in 5 yrs~!!  
p.s. --> GREAT pic Italybound~!!


Good for you............I just stopped using one about a month ago.  
And thanks for the comment on the pic.  

Quoted from ruthie
NAME...Your inquiry about how swiftly I drank it...I drank it right down...
Probably cause I was in a hurry to get that Ayurvedic massage by that handsome 28 year old guy!!


    Good inspiration!!                   I drink mine right down too cause I love the taste.......tho I dont drink 1/4 C of it.  I still think I could drink that right down tho.  




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Quoted from ruthie
NAME...Your inquiry about how swiftly I drank it...
I drank it right down...
Probably cause I was in a hurry to get that Ayurvedic massage by that handsome 28 year old guy!!
namaste
ruthie


lol
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Quoted from namelessfemm
I guess I'll continue to take it on an empty stomach....it's good but a weeee bit nauseating at the same time


I prefer my ghee in its solid form, which is surprising to me as I had an incident with butter when I was about 8 and gave it up entirely. I just eat it (ghee) right off the spoon.  


It is not my responsibility to convince anyone of anything.

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Quoted from outdoordrea


I prefer my ghee in its solid form, which is surprising to me as I had an incident with butter when I was about 8 and gave it up entirely. I just eat it (ghee) right off the spoon.  


I most prefer ghee for sauteing foods  , but if I'm eating it plain, I just put the spoon in my mouth and let it melt in my mouth...    It usually doesn't take long and it is the perfect temperature...  


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Quoted from ironwood55
The following site has a movie showing how to make ghee:

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




Would someone know  if this movie is still available somewhere on line?   The link provided gives a blank page with  website not found.
Thanks

Hanneke
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Quoted from lola


Thanks Lola,

Following the link you provided brings me back to the page(thread on ghee) where I found the message about the video... the link given  doesn't work any longer.  
I have read the thread... just wondered if there was this video clip/movie available anywhere else on line.
I found  2 short  video clips on Youtube  (How to make Ghee)...  one was about 5 minutes but going by  reading the thread that's not  quite the proper way), the other only 31 seconds.  The short one showed only pictures of the steps..no commentary.

Cheers
Hanneke
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Hannah2, wishing you a warm welcome to BTD and the forums.  
I dont have a movie site for you, but making it in the oven is a snap!!
Oven at 350..........bake for at least one hour........longer if you like it a little darker
Place butter in baking dish (I use at least a lb at a time), set timer for 60 min and check at 5 min intervals thereafter, UNLESS it is looking really done at 60 min, then keep a close eye on it. The junk in the bottom should be dark. Skim foamy stuff off the top........strain.......throw the junk on the bottom away............store in container.....you may leave it on the counter IF you use only clean AND dry utensils.   Happy eating!!
P.S.  all the 'recipes' say to leave the container uncovered. If you do, be sure to put some kind of tray beneath it............it will pop and get all over the bottom of the oven......  



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Thank you so much..
another project for this coming week...lol..  making ghee/clarified butter.  Your  'recipe' sounds something I could manage.

Hanneke

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Quoted from Hannah2
Thank you so much.. another project for this coming week...lol..  making ghee/clarified butter.  Your  'recipe' sounds something I could manage.


you're welcome......dont wait, just do it. I wanted to make my own ghee for a long time but was afraid I'd mess it up.    It was SO easy, I've not bought any since. I keep it made up and I usually make 2 lbs at a time. I likes it a lot.  



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I use a metalic net type cover, and it is less messy that way......


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Somebody please help me understand how drinking melted butter is good for one's health ... I just made some ghee... It's golden, clear, with the sediment at the bottom..so I know I did it right, but I can't imagine just drinking melted butter and that being a good thing?!?!?
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Quoted from Shane
Somebody please help me understand how drinking melted butter is good for one's health .


http://www.dadamo.com/bloggers/ask/archives/00000177.htm
ghee is technically no longer butter as the dairy solids have been removed and only the good stuff is remaining!!     Have a tablespoon full each morning - melted is how I like it - your body will thank you.  
Also from Dr D :   "Ghee contains short chain fatty acids that really help energize the cells that line the colon, and in exchange, they will work better and interact more efficiently with the bacteria in the gut, further enhancing the breakdown of fiber, which in turn makes more short chain fatty acids, which energize the cells of the colon lining, which… "




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No kidding!!  I saw Lola write something about mixing it with water, cocoa, and a sweetner, maybe..I could be wrong.
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Quoted from Shane
mixing it with water, cocoa, and a sweetner, .


yes, you can do that, it gives it more of a full bodied taste IMHO. Won't hurt to try it once, right ?  




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I have a cup of cocoa with ghee and lecithin and sometimes I add molasses or glycerine, if I feel like it, but actually I enjoy the taste of bitter chocolate best.


''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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Quoted from lola
I have a cup of cocoa with ghee and lecithin and sometimes I add molasses or glycerine, if I feel like it, but actually I enjoy the taste of bitter chocolate best.


That's what it was!!  Thank you, Lola!  I was looking at Lecithin today, and couldn't remember if it was beneficial or not, so I didn't buy it.  Soooo much to learn still.  Can I add agave nectar to the mix instead of glycerin or molasses?  How much ghee should we consume at a time or in a day?  1-2tbsp?

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Quoted from Shane
 Soooo much to learn still.  Can I add agave nectar to the mix instead of glycerin or molasses?  How much ghee should we consume at a time or in a day?  1-2tbsp?


Yes, soooooooo much to learn, isn't it great?    and yes agave nectar is fine. Just try to pay attention to how you feel after using it to see if you are getting any negative reaction. most people handle it fine.
1-2 T of ghee a day is fine.



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Quoted from pkarmeier


Yes, soooooooo much to learn, isn't it great?    and yes agave nectar is fine. Just try to pay attention to how you feel after using it to see if you are getting any negative reaction. most people handle it fine.
1-2 T of ghee a day is fine.


Thanks!... I keep thinking that it's a bad thing to eat/drink "melted butter"...it's still freaking me out a little.  I'll get used to these ideas soon enough.
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a spoonful a day, only.......and add it to your food.....your gut will love you for it!


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Quoted from lola
a spoonful a day, only....!


I thought I'd read before that even up to 2 T a day was okay.........



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she should start with 1 and see how that feels.......
I do not do more than 1 a day, unless I also cook with it.......
I really do not measure it out just consume according to my needs.


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Quoted from lola
she should start with 1 and see how that feels.......
I do not do more than 1 a day, unless I also cook with it.......
I really do not measure it out just consume according to my needs.


Guess I should've been more clear on what I said.........when I said 2 T a day, that did include using some for cooking. that's how my day goes w/ the ghee. I have my morning ghee and then use whatever else I use in a day's time as well. Sorry for the confusion.  



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some nons do better with less fat than other nons, too.
individuality rules!


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Quoted from lola
some nons do better with less fat than other nons, too.


glad I'm not a nonnie then, cause I loves my ghee        oh wait, if I were a nonnie, I could have avocados...



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So I made a batch of ghee yesterday and it's really more done than even I like......didnt hear the timer go off.      It's not burned but it's pretttty dark........think it'd be ok to give to the dogs? a little at a time of course.  



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use it for cooking .......


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i made ghee and it is a caramel color? is that right? it makes veggies taste sooo good!!
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i also find it helps in the "waste" area if u no what i mean... anyone else find that too?
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yes definitively!
it is good fat and much needed for optimal digestion.
have you read the butyrate article?
http://www.dadamo.com/bloggers/ask/archives/00000177.htm


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Quoted from dirrty_blonde_mp
i made ghee and it is a caramel color? is that right? it makes veggies taste sooo good!!


It depends what you mean with caramel coloured ?
- mine is more bright yellow /amber

If it doesn´t taste to toasted it should be fine.

BTW it matters what time of the year I make ghee
- Right now and the last 3 months or so -the butter has been very YELLOW
( Organic cows here have to be on grass all summer   = very yellow butter)
And it makes the ghee look different as well.
While the winter butter is more whitish and ghee becomes lighter.


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Quoted from dirrty_blonde_mp
i made ghee and it is a caramel color? is that right? it makes veggies taste sooo good!!


yes, it's fine if it's a caramel color.  most make theirs yellow, but I'm a fan of the caramel.  Happened upon it one day by accident and have been making it that way since. This last batch I posted about was more than caramel tho, but still usable.  



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Pat--if you make a batch of ghee that comes out really brown, it's still usable. The darker, smoky taste is excellent for sauteing onions or in stir-fry. Just make sure you don't let it sit over high heat for a long time or it will turn bitter.


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Quoted from Brighid45
Pat--if you make a batch of ghee that comes out really brown, it's still usable. The darker, smoky taste is excellent for sauteing onions or in stir-fry. Just make sure you don't let it sit over high heat for a long time or it will turn bitter.


I've been using it and it's been fine.......but will keep in mind the high heat thing.  



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Okay, I don't know what happened but I ended up with ghee that turned out a sort of olive color and wouldn't solidify.    This has NEVER happened before! The only thing I did differently was to use a brand of organic butter I haven't tried before. The butter never turned gold and never had that popcorny smell you get when the ghee is done. I tried cooking it a little longer, watching it carefully, but it started to burn so I gave up. It took me forever to get the solids out of the bottom of the pan too, they were completely black and it took a lot of sea salt to get them to release. Very weird.

Anyone ever have this happen?

The ghee doesn't taste strange or bad, it just doesn't have much taste at all. I went ahead and used it because I needed some ghee and couldn't afford to buy more butter.

Guess I'll go back to Cabot, or Land O'Lakes in a pinch.  


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The little grocery store where I like to shop has Cabot butter on sale, so I bought 2 lbs of the unsalted (and will go back for more later this week). Just finished the simmering and it's that gorgeous classic golden color with golden brown solids on the bottom. Smells so delicious! I can't wait till it's cooled and strained and ready to use. I'm baking a sweet potato to go with my leftover pot roast tonight, and it'll have yummy fresh ghee on it!

I LOVE the way we eat!


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Quoted from Lola
I have a cup of cocoa with ghee and lecithin and sometimes I add molasses or glycerine, if I feel like it, but actually I enjoy the taste of bitter chocolate best.


Lola, what's "lecithin" ?
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Quoted from Brighid45
. . Just finished the simmering and it's that gorgeous classic golden color with golden brown solids on the bottom. Smells so delicious! I can't wait till it's cooled and strained and ready to use. I'm baking a sweet potato to go with my leftover pot roast tonight, and it'll have yummy fresh ghee on it!

I LOVE the way we eat!


I know!!!!  
I was recently instructing my sister in law how to prepare her kitchen for my visit next month.  I told her the types of food that I eat and some of the ones I don't eat.  She sadly said "You're like my mother before she died.  You eat to live, not live to eat."  Well . . . yes.  But, she interpreted it as all the foods that I'm not able to eat (as in a disability), and I said, "but I love, love, love the foods I eat!"  I really don't think she believes me!  How can anyone not eat deep fried, breaded fish, pork chops, ham, mashed potatoes, fresh bread, coffee .. .. ..

Well ...  I just LOVE the way we eat!!



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I had to save out the last dipperful of ghee, it was already so thick I couldn't get it through the strainer! I'll use it for dinner tonight and just take out everything but the little layer of solids on the bottom of the cup. Ooohh, so excited!

Victoria, I know what you mean. My good friend and canning buddy cannot understand why I'm eating what I eat, even though her own mom is celiac and she herself definitely has gluten intolerance at least. For a while, whenever we'd do lunch she'd always offer me something made with wheat and then try to tempt me into eating it until I finally said 'Look, if I eat that it will KILL ME eventually, so please stop waving it under my nose' and she quit . . . but she still thinks I'd be better off eating 'high fiber like whole wheat'. And she worries that I'm not drinking enough milk. *sigh* The propaganda machine has done its job well.

Anyway--I now have a whole quart of lovely golden yellow GHEE thickening up on my kitchen counter! Life is good, very good. And no high fiber whole wheat in sight.


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Possum
Sunday, September 11, 2011, 1:05am Report to Moderator Report to Moderator

Rh- Explorer/Gatherer
Ee Dan
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Lola
Sunday, September 11, 2011, 6:21am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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lecithin content and lowering cholesterol....
L is contained in eggs and soy, to name a few
helps emulsify, and metabolize fat


''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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Brighid45
Monday, September 12, 2011, 2:29pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Eat your egg yolks. Yummy and sooo good for you! Have a little ghee with them too. It'll freak out your doctor when you tell him. When I told mine his eyes widened and he spluttered 'But you can't DO that!' And yet somehow my overall cholesterol is down, and LDL down significantly . . . hehheh.  


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
Monday, September 12, 2011, 3:46pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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Quoted from Brighid45
Eat your egg yolks. Yummy and sooo good for you! Have a little ghee with them too. It'll freak out your doctor when you tell him. When I told mine his eyes widened and he spluttered 'But you can't DO that!' And yet somehow my overall cholesterol is down, and LDL down significantly . . . hehheh.  


teehee!  



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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bcshields
Sunday, October 2, 2011, 1:45pm Report to Moderator Report to Moderator
Guest User
[b][/b] Wowwww after reading all these posts, Im super excited to DL the video and make my first Ghee, EVER!! Does anyone know if I can just use the regular grocery store variety unsalted butter? Thanks alot all for all your posts about this topic, very very helpful, and your spirit and attitude are inspiring to a newbie A like myself!!  
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Lloyd
Sunday, October 2, 2011, 6:31pm Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,317
Organic butter would be best for health reasons. "Grocery store" butter will work.
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Deb In Ohio
Sunday, May 18, 2014, 1:24am Report to Moderator Report to Moderator
Winter: Hidden potential.
Posts: 1
I've tweaked my ghee making recipe like this:  4 1-lb bricks of butter from Krogers (  unwrapping 4 lbs of sticks is a project in itself ) placed in a 10 qt crockpot on high for 6 or 8 hours ( depending on when I'm ready ) with the lid OFF.  This makes the top floating foam harden and way much easier to remove.  I let it cool for about half hour and pour the rest through a brown coffee strainer fortified by a metal canning funnel in a canning jar.  If you lid it while its warm, the lid adheres to the jar nicely.  Makes 2  qt jars never have a problem of it going bad because I use it for everything.

Oh I also found this website that I want to make "O" compliant - Brilliant Idea:  http://kojo-designs.com/2012/0.....pot-freezer-cooking/
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santina
Sunday, May 18, 2014, 10:48am Report to Moderator Report to Moderator

Autumn: Harvest, success.
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lactose -gluten-soy intolerant
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Spazcat
Monday, May 19, 2014, 12:48am Report to Moderator Report to Moderator

Swami X 40% Hunter
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Quoted from santina


Helpful info, thanks!  
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santina
Monday, May 19, 2014, 8:17am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 230
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Location: milan
Age: 43
Quoted from Spazcat


Helpful info, thanks!  





lactose -gluten-soy intolerant
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Caz B
Monday, October 20, 2014, 11:05pm Report to Moderator Report to Moderator

SWAMI Gatherer 46%
Autumn: Harvest, success.
Posts: 329
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Location: Sydney, Australia
Age: 44
Well, I've just made my first successful (well I'm pretty sure it is) batch of ghee.  (Tried once before with cheap salted butter without much success).  I used the stovetop method on medium heat and strained it through a tea strainer.

I used an unsalted NZ butter called Westgold that is meant to be grassfed.  Can't wait to try it.  


Personality test ESTJ

Planning to overcome Asthma and Adrenal Fatigue with SWAMI.  

Husband 49yrs, A+ Sec * DD 19yrs, A+ Non * DD 14yrs O

John 14:6 - Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
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SquarePeg
Tuesday, October 21, 2014, 5:36pm Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
Posts: 1,484
Gender: Male
Location: Northeast, USA
Sounds good!


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Caz B
Friday, October 24, 2014, 9:22pm Report to Moderator Report to Moderator

SWAMI Gatherer 46%
Autumn: Harvest, success.
Posts: 329
Gender: Female
Location: Sydney, Australia
Age: 44
It's nice!  Think I might try and make some more today.  Used it in Butter Chicken the other night and it made quite a difference to the flavour - it was sweeter and deeper.  


Personality test ESTJ

Planning to overcome Asthma and Adrenal Fatigue with SWAMI.  

Husband 49yrs, A+ Sec * DD 19yrs, A+ Non * DD 14yrs O

John 14:6 - Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  All you ever need to know about Ghee

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