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Is my ghee spoiled?  This thread currently has 1,371 views. Print Print Thread
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meribelle
Friday, April 4, 2008, 11:10pm Report to Moderator Report to Moderator

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Kyosha Nim
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When I open the jar of ghee, it smells strange.  It used to have no real smell at all.  I suspect I should not use it, but it was expensive.  Tell me what you think, please.


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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jayneeo
Friday, April 4, 2008, 11:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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I have the same experience...the smell is strong...not bad, but could it be bad?
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Mayflowers
Friday, April 4, 2008, 11:22pm Report to Moderator Report to Moderator
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I think it's the way it smells when you buy it in a jar. I had the same experience because I made it all the time, I decided to buy it once or twice and when I opened it, it smelled weird, like almost rancid or like there were added chemicals to it. I was afraid to use it so I threw it out. I bought another one and it smelled the same! I guess that's the way it smells from a jar.
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Chloe
Saturday, April 5, 2008, 12:21am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from meribelle
When I open the jar of ghee, it smells strange.  It used to have no real smell at all.  I suspect I should not use it, but it was expensive.  Tell me what you think, please.


Did you buy it from the refrigerated section of the store?  My health food store doesn't
refrigerate the ghee in jars.  The first time I use it, it's soft.  I've been told you can keep it
soft and never refrigerate it, but talking about the odor, ghee does smell strong to me....and very buttery and appealing.... but not rancid or bad smelling and I always buy ghee in jars.... I like the smell of ghee from the jar so I think possibly yours has gone bad..  I think it can go rancid IF particles of whey have been left in the final product from processing. If it were me, I'd return it where I bought it and ask for another jar..  When you make it yourself, you skim off the white foamy stuff which is the dairy part of cream and what's left is pure oil.  The pure oil should not go rancid....  I am making an educated guess that your jar wasn't processed correctly and some of the whey is left in your final product and it did sour.  Being you said the ghee you usually buy has no smell and this jar does and if you find it strange, I don't think I'd eat it.  Can you bring your jar back and return it?  Try another one?



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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meribelle
Saturday, April 5, 2008, 12:47am Report to Moderator Report to Moderator

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Kyosha Nim
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I was probably in a hurry and did not tell the whole story..... I always buy it in a jar, but the small one.  This time I thought I was saving a very cents, so I bought the big one.  It is about 3/4 gone and is now smelling strange.  I do not refrigerate it.  Maybe I should have.  It is getting warmer down here in the south and our house gets up to 78 degrees sometimes.  I think maybe it got too hot.  I says to store in a cool dry place.  South East Texas is neither cool nor dry!


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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Ribbit
Saturday, April 5, 2008, 1:40am Report to Moderator Report to Moderator

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When mine is in the fridge it doesn't smell at all, but when I leave it out it starts smelling really strong.  I use it anyway, and it seems to be fine, but I do wonder if 78 is too hot for it.  But then, they leave it out in India, don't they?


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meribelle
Saturday, April 5, 2008, 1:45am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Ribbit
When mine is in the fridge it doesn't smell at all, but when I leave it out it starts smelling really strong.  I use it anyway, and it seems to be fine, but I do wonder if 78 is too hot for it.  But then, they leave it out in India, don't they?


Oh, I love that thought.  I have never been to India, but I bet they do leave it out.  I am going to buy a small new one tomorrow and keep it in the fridge.


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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italybound
Saturday, April 5, 2008, 2:49pm Report to Moderator Report to Moderator

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Quoted from Chloe
When you make it yourself, you skim off the white foamy stuff which is the dairy part of cream and what's left is pure oil.  The pure oil should not go rancid.


Just a little clarification   there will be white foamy stuff on top and yes, skim that off, but there will be lots of gunk in the bottom that should have turned brown in the baking of said ghee. Strain your ghee using a fine strainer and non bleached coffee filter (just a suggestion). Throw away the gunk. You should be able to leave your ghee out even in hot weather. I leave mine on the counter all the time. The trick is to never ever use a wet or 'dirty' utensil in it. If you do, it will be contaminated and wasted. It's also been said on here that once it's been in the frig, it should remain in the frig. If it's always been out, then okay to always leave it out. Hope that helps.  

Meribelle, are you game to make a batch yourself? Put a pound in an oven safe dish........'bake' at 350 for one hour. Watch closely after that. Skim, strain and use. It's soooooooooo simple. While it's baking, you can go about doing whatever needs to be done. Just be sure to set a timer for maybe 55 minutes, just to be sure. Oven temps are always different from oven to oven. I was so scared to try making my own. After the 2nd batch, I was like, "gee what was all that fuss about?"



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Debra+
Saturday, April 5, 2008, 3:22pm Report to Moderator Report to Moderator

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Quoted from italybound


Just a little clarification   there will be white foamy stuff on top and yes, skim that off, but there will be lots of gunk in the bottom that should have turned brown in the baking of said ghee. Strain your ghee using a fine strainer and non bleached coffee filter (just a suggestion). Throw away the gunk. You should be able to leave your ghee out even in hot weather. I leave mine on the counter all the time. The trick is to never ever use a wet or 'dirty' utensil in it. If you do, it will be contaminated and wasted. It's also been said on here that once it's been in the frig, it should remain in the frig. If it's always been out, then okay to always leave it out. Hope that helps.  

Meribelle, are you game to make a batch yourself? Put a pound in an oven safe dish........'bake' at 350 for one hour. Watch closely after that. Skim, strain and use. It's soooooooooo simple. While it's baking, you can go about doing whatever needs to be done. Just be sure to set a timer for maybe 55 minutes, just to be sure. Oven temps are always different from oven to oven. I was so scared to try making my own. After the 2nd batch, I was like, "gee what was all that fuss about?"


Yep...best way to do it...IMHO.  And setting the timer is a must too.  Otherwise, I can get carried away doing other things and forget about it.  Even with the wonderful smell that is going through the house.   I usually make a triple batch (takes a little longer, but then it is done for quite awhile) when doing it and have about nine little half cup glass containers ($1 store) that I store them in. They have plastic covers and I store them the cupboard.  I have never put mine in the fridge either.

Debra



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meribelle
Saturday, April 5, 2008, 4:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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ooooooooooooooooooo.  That sounds too fun!!! So does one just skim off the top like when you skim off the grease when you make soup or chili?  And there is no need to refrigerate it?


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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Chloe
Saturday, April 5, 2008, 5:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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Oh, I forgot about the black gunk that falls to the bottom.  Thanks for the reminder to
strain that out.  I am going to make ghee right now.  I also didn't know that once you leave
it out to always leave it out of the refrigerator.  I always keep mine cold because I was always
afraid it would go bad, but that's true, in India, ghee is not kept cold.  I love the taste of ghee
and I even like that funky smell..which almost smells sometime (excuse me) like puke. !


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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italybound
Saturday, April 5, 2008, 5:33pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Chloe
..the black gunk that falls to the bottom.  Thanks for the reminder to strain that out. I also didn't know that once you leave it out to always leave it out of the refrigerator.  I always keep mine cold because I was always
afraid it would go bad, but that's true, in India, ghee is not kept cold.  


glad to help.      re: leaving it out once out or in the frig once in.  It has something to do w/ the condensation. If you put it in the frig, you'll no doubt cover it, creating condensation if you then leave it out. It was said to then cause problems. If I still had the thread............ , but if you do a search, you might find it. There are tons of threads on ghee. It's a popular subject!  

Quoted from meribelle
So does one just skim off the top like when you skim off the grease when you make soup or chili?  And there is no need to refrigerate it?


yes, once it's done 'baking', you'll see what you need to skim off. It will be visible. Like mentioned by someone above, if you do more than once lb at a time, you'll need to let it bake longer. The house smells soooooooooo good when it's making. Way better than store bought any time!!  

And don't forget your tablespoon in the morning on an empty stomach. I warm mine on my warming burner and 'drink' it down. Yummmmmmmmmmmm!!!



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jayneeo
Saturday, April 5, 2008, 5:44pm Report to Moderator Report to Moderator

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Kyosha Nim
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meribelle, as Italybound said, you must strain the whole thing ...perhaps through a coffee filter? or whatever ...muslin, etc. then its ready.
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Victoria
Saturday, April 5, 2008, 8:43pm Report to Moderator Report to Moderator

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I never skim the foam.  It simmers at low heat on the stovetop until the sediment on the bottom of the pot turns golden brown (In my opinion, black sediment means that it cooked too long) and the foam on the top has thinned out.

I remove from the heat and let it cool for 5 or ten minutes, then strain through a fine metal strainer into a glazed porcelain (glass will work also) bowl.  It stays on the counter top.

I tend to make only a pound at a time, because I like to keep it very fresh.



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italybound
Saturday, April 5, 2008, 9:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Victoria
I never skim the foam.


and honestly because I cook mine longer, I don't have that either, I just strain.



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Spring
Sunday, April 6, 2008, 1:40am Report to Moderator Report to Moderator
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Quoted from italybound


Just a little clarification   there will be white foamy stuff on top and yes, skim that off, but there will be lots of gunk in the bottom that should have turned brown in the baking of said ghee. Strain your ghee using a fine strainer and non bleached coffee filter (just a suggestion). Throw away the gunk. You should be able to leave your ghee out even in hot weather. I leave mine on the counter all the time. The trick is to never ever use a wet or 'dirty' utensil in it. If you do, it will be contaminated and wasted. It's also been said on here that once it's been in the frig, it should remain in the frig. If it's always been out, then okay to always leave it out. Hope that helps.  

Meribelle, are you game to make a batch yourself? Put a pound in an oven safe dish........'bake' at 350 for one hour. Watch closely after that. Skim, strain and use. It's soooooooooo simple. While it's baking, you can go about doing whatever needs to be done. Just be sure to set a timer for maybe 55 minutes, just to be sure. Oven temps are always different from oven to oven. I was so scared to try making my own. After the 2nd batch, I was like, "gee what was all that fuss about?"

I love the idea about using coffee filters for this job. Neat! My "children" (youngest son and his wife) had their first ghee this weekend and LOVED it! I have made some for them to take home. Also, they took their first B-12 from their new supplements and began to notice results in about 30 minutes. Also, took some dandelion from their detox group. They are sooooo excited!

I like ghee cooked to the amber color too. It is so much tastier to me. I have never made any that seemed to have a strong odor no matter what I did. I use unsalted butter.
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Lola
Sunday, April 6, 2008, 5:58am Report to Moderator Report to Moderator

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you leave it out on the counter, but wait until it has totally cooled down before you put the lid on....then there s no condensation.


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eh
Sunday, April 6, 2008, 6:46am Report to Moderator Report to Moderator

Sam Dan
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[I tend to make only a pound at a time, because I like to keep it very fresh.[/quote]

I'm curious as to why you prefer it fresh, Victoria? For health reasons I like to keep an old batch - sometimes over a year old if I can manage not to deplete my stores - because according to ayurveda, ghee's health giving properties are enhanced with age, a bit like us.


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Spring
Monday, April 7, 2008, 1:17am Report to Moderator Report to Moderator
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I have noticed that I enjoy the aroma and taste more as time goes by too. I have three different batches on my counter and the oldest is definitely the best - made it about a month ago.
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accidental_chef
Monday, April 7, 2008, 4:04am Report to Moderator Report to Moderator

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Quoted from Ribbit
but I do wonder if 78 is too hot for it.  But then, they leave it out in India, don't they?


That's right, ghee is never ever refrigeratored in our part of the world. And we have temperatures ranging from 25 deg C to 47 deg C, dry to humid.

What spoils ghee is dirty utensils and water.


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