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Ghee  This thread currently has 3,742 views. Print Print Thread
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LindaB
Saturday, June 11, 2011, 2:06pm Report to Moderator Report to Moderator
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Quoted from 14442
I did a liver cleanse years ago, may have to consider again since going off the pill.


Sahara what did you notice after the cleanse, were things markedly better? And which cleanse did you use?
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brinyskysail
Saturday, June 11, 2011, 2:29pm Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
Gender: Female
Location: Bedford, PA
Age: 26
Quoted from 14428
I'm so sorry Brinyskysail...I did miss that, seemed like there was a K in there to me and I just shortened it... So can I call you briny.... just kidding...

You can call me anything   It seems like everyone I know has their own nickname for me - I'm surprised I haven't developed multiple personalities

Quoted Text
I had no rice or rice cakes   yesterday and am already much better...no more rice...might try quinoa in a few weeks, gonna give my stomach a rest.

I'm glad you're feeling better.  Sorry that you can't eat rice though   Good idea to give your system a break.  The better you feel when you try quinoa, the better you'll be able to tell how your body reacts to it.  Hopefully you keep feeling better and better!


There is a good in every bad  
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LindaB
Saturday, June 11, 2011, 3:13pm Report to Moderator Report to Moderator
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Quoted from Possum

My reactions to fruit & grains can range from constipation, skin bumps, (usually both) or at most, slightly less formed stools, but rarely your typical gut reaction of diarrhea...so imo I would say that frucmal couldn't be ruled out as different ppl have different reactions...



Thanks Possum, I'm going to do some research on Fructmal. One more thing to add to the fire... lets hope not...

Quoted Text
[/quote]You can call me anything   It seems like everyone I know has their own nickname for me - I'm surprised I haven't developed multiple personalities[quote]
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LindaB
Saturday, June 11, 2011, 3:14pm Report to Moderator Report to Moderator
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Quoted from Victoria
You might try making your own ghee and being sure to simmer it long enough that all the sediment on the bottom of the pot turns golden brown, sort of the color of beer or honey.  Then strain through a very fine mesh stainless steel strainer.  


I'm gonna try that Victoria...thanks  
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Victoria
Saturday, June 11, 2011, 7:17pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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Quoted from 14428


I'm gonna try that Victoria...thanks  


The sediment on the bottom is the milk solids.  If ghee is not cooked long enough, you may end up consuming more than just pure butter oil.  I like to keep my heat very low simmer so that I can cook it for a long time - 15 minutes to 45 minutes, depending on the brand of butter and what kind of mood my stove is in . If the heat is too high, the sediment can burn before all the milk solids are separated out.



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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LindaB
Saturday, June 11, 2011, 8:11pm Report to Moderator Report to Moderator
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Quoted from Victoria


The sediment on the bottom is the milk solids.  If ghee is not cooked long enough, you may end up consuming more than just pure butter oil.  I like to keep my heat very low simmer so that I can cook it for a long time - 15 minutes to 45 minutes, depending on the brand of butter and what kind of mood my stove is in . If the heat is too high, the sediment can burn before all the milk solids are separated out.


OMGosh, I just finished making some and I'm totally wiped out. It took at least 2 hours... I say at least...haha. I admit I was scared after reading somewhere that someone burned it by turning their back for a minute and I wasn't sure what the splattering would be like, and what temperature to use. I used frozen butter too not sure that was a good idea? Organic Valley salted, that might have been a problem too, next time I'll be sure to get the unsalted.

Anyway it's in a jar on the counter, smelling oh so good... I didn't have a fine mesh stainless steel filter so after filtering through a coffee filter twice I found a gold mesh coffee filter and used that for the third time so I think it's well filtered. It's an amber color, smells sweet almost like caramel. I hope that's good. The solids got very brown before I was finished but I don't think it burned...now here's the thing. It kept sizzling and popping...sometimes I wondered if that was boiling but if that were the case it would have been more uniform throughout the pan and it was more in certain areas.

Needless to say no way do I want to spend two hours in the kitchen, it was probably more like 3 by the time I filtered it and cleaned up...tell me what I did wrong. Thanks Victoria  
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Victoria
Saturday, June 11, 2011, 9:47pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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Quoted from 14428


OMGosh, I just finished making some and I'm totally wiped out. It took at least 2 hours... I say at least...haha. I admit I was scared after reading somewhere that someone burned it by turning their back for a minute and I wasn't sure what the splattering would be like, and what temperature to use. I used frozen butter too not sure that was a good idea? Organic Valley salted, that might have been a problem too, next time I'll be sure to get the unsalted.

Anyway it's in a jar on the counter, smelling oh so good... I didn't have a fine mesh stainless steel filter so after filtering through a coffee filter twice I found a gold mesh coffee filter and used that for the third time so I think it's well filtered. It's an amber color, smells sweet almost like caramel. I hope that's good. The solids got very brown before I was finished but I don't think it burned...now here's the thing. It kept sizzling and popping...sometimes I wondered if that was boiling but if that were the case it would have been more uniform throughout the pan and it was more in certain areas.

Needless to say no way do I want to spend two hours in the kitchen, it was probably more like 3 by the time I filtered it and cleaned up...tell me what I did wrong. Thanks Victoria  


You're a warrior!!    But once you get the system down, it doesn't take very long at all.  I have a feeling that your filtering process took most of your time.  Is that right? That's why I bought a strainer at the hardware store (or kitchen store) that is super-fine stainless steel mesh.  It filters it in 20 seconds.  Then you dump out the strainer, rinse in very hot tap water and it's ready to wash like normal dishes.  If you actually cooked it for 2 hours, your heat was too low.  I think mine cooks for around 12 to 18 minutes, average.

Here is a copy of my directions:
Place 1 pound unsalted butter in a one-quart heavy-bottom saucepan over low heat.  Allow to melt completely. When the butter starts to release its water content, lower heat to the lowest simmer and cook slowly for about 5 to 45 minutes.  Cooking time depends on individual stoves. And different brands of butter take different lengths of time.  Longer cooking at lower heat produces a good flavor.

At first, there will be a lot of white foam on the surface, and the ghee will be noisy.  The foam is the milk separating out from the butter oil.  Gradually, the water will evaporate, the milk solids will drop to the bottom of the pot, the foam will begin to thin, the cooking sounds will become quiet and the sediment in the pan will begin to darken.  At this point, it can burn quickly so keep tilting the pan to check the color of the sediment.

The ghee is done when the ghee is very quiet, the aroma will be somewhat like popcorn and the milk solids at the bottom of the pan have turned light golden brown, like beer or honey.  If the sediment turns dark brown, the ghee has cooked too long, but is still usable.  

Remove pan from heat, let cool for a few minutes, then pour it through a fine stainless steel mesh strainer into a clean glass jar or bowl and discard the sediment.  Leave the lid off until the ghee has cooled.  This helps to prevent condensation.

Ghee can be stored at room temperature if kept very clean and dry.  If water or food gets into the ghee, it can mold, otherwise it has a long shelf-life.


I've used salted butter also and it works fine.  Maybe the sediment is a bit quicker to burn, but otherwise it's ok. I've never tried it with frozen butter. I keep my heat very low and cook it a long time.  It only needs close watching close to the end when the foam thins out.  Keep trying.  It's worth it, and it does get way easier! I know a couple of the Forum members prefer their ghee more well-done, and cook it until the sediment is dark brown.  So it's a preference thing.    



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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LindaB
Sunday, June 12, 2011, 12:02am Report to Moderator Report to Moderator
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Quoted from Victoria


You're a warrior!!    But once you get the system down, it doesn't take very long at all.  I have a feeling that your filtering process took most of your time.  Is that right? That's why I bought a strainer at the hardware store (or kitchen store) that is super-fine stainless steel mesh.  It filters it in 20 seconds.  Then you dump out the strainer, rinse in very hot tap water and it's ready to wash like normal dishes.  If you actually cooked it for 2 hours, your heat was too low.  I think mine cooks for around 12 to 18 minutes, average.

Here is a copy of my directions:
Place 1 pound unsalted butter in a one-quart heavy-bottom saucepan over low heat.  Allow to melt completely. When the butter starts to release its water content, lower heat to the lowest simmer and cook slowly for about 5 to 45 minutes.  Cooking time depends on individual stoves. And different brands of butter take different lengths of time.  Longer cooking at lower heat produces a good flavor.

At first, there will be a lot of white foam on the surface, and the ghee will be noisy.  The foam is the milk separating out from the butter oil.  Gradually, the water will evaporate, the milk solids will drop to the bottom of the pot, the foam will begin to thin, the cooking sounds will become quiet and the sediment in the pan will begin to darken.  At this point, it can burn quickly so keep tilting the pan to check the color of the sediment.

The ghee is done when the ghee is very quiet, the aroma will be somewhat like popcorn and the milk solids at the bottom of the pan have turned light golden brown, like beer or honey.  If the sediment turns dark brown, the ghee has cooked too long, but is still usable.  

Remove pan from heat, let cool for a few minutes, then pour it through a fine stainless steel mesh strainer into a clean glass jar or bowl and discard the sediment.  Leave the lid off until the ghee has cooled.  This helps to prevent condensation.

Ghee can be stored at room temperature if kept very clean and dry.  If water or food gets into the ghee, it can mold, otherwise it has a long shelf-life.


I've used salted butter also and it works fine.  Maybe the sediment is a bit quicker to burn, but otherwise it's ok. I've never tried it with frozen butter. I keep my heat very low and cook it a long time.  It only needs close watching close to the end when the foam thins out.  Keep trying.  It's worth it, and it does get way easier! I know a couple of the Forum members prefer their ghee more well-done, and cook it until the sediment is dark brown.  So it's a preference thing.    



Hah...I thought you changed my GT for a minute...a warrior...haha..yes I am!! I did cook it for that long, and I think you're right, next time I'll be braver and turn up the heat. And I'll look for one of those strainers too! Thanks again Victoria I copied and pasted your instructions. I just looked at the jar I made today and it's thickening and turning yellow...at room temperature. I hope that's what it's supposed to be doing. I'll try it in the morning with my eggs...cross your fingers...
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Vicki
Sunday, June 12, 2011, 12:17am Report to Moderator Report to Moderator

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Quoted Text
I just looked at the jar I made today and it's thickening and turning yellow...at room temperature. I hope that's what it's supposed to be doing. I'll try it in the morning with my eggs...cross your fingers...


Sounds perfect and I found homemade tastes better than store bought.  
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brinyskysail
Sunday, June 12, 2011, 12:23am Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
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Quoted from Vicki

Sounds perfect and I found homemade tastes better than store bought.  


If ghee can taste even better than it already does, my tongue might have a heart attack


There is a good in every bad  
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FitnessAddict
Sunday, June 12, 2011, 12:48pm Report to Moderator Report to Moderator

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so the liver cleans is just drinking Olive oil and lemons for aday?


"BTD is not about losing weight, its about giving the body what it needs and what it needs only. Thus being a healthy beast"   
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brinyskysail
Sunday, June 12, 2011, 1:14pm Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
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Location: Bedford, PA
Age: 26
Quoted from FitnessAddict
so the liver cleans is just drinking Olive oil and lemons for aday?


No, there's a method.  There's a more intense version that you can find online (Google liver cleanse or Hulda Clark liver cleanse) or the more gentle method is in the GTD book.  Or you could do a search on the forum; both versions have been discussed a lot before



There is a good in every bad  
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LindaB
Sunday, June 12, 2011, 2:17pm Report to Moderator Report to Moderator
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Quoted from brinyskysail


If ghee can taste even better than it already does, my tongue might have a heart attack


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