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Who Uses Ghee?  This thread currently has 1,416 views. Print Print Thread
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Carol the Dabbler
Monday, March 6, 2006, 5:55am Report to Moderator Report to Moderator

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I have seen several people mention using ghee to help their gut to heal, but have the impression that these were mostly B's.  I've done a site search, and have found a few references to A's using ghee therapeutically, but nothing really definitive.

So I have a few questions:

1) Can ghee be helpful for A's (nonnies in particular)?

2) Roughly how much is needed per day?

3) How soon should I expect to see results, if there are going to be any?

4) Will ghee contribute to dairy-induced edema?

I was diagnosed years back with a spastic colon.  This was not a case of "well, we've ruled out everything else, so it's probably spastic colon" -- my colon actually went into spasms under the fluoroscope during a barium enema.  It's generally just a minor nuisance (not nearly as bad as some people's), but I figure it's probably affecting my overall health, and would just as rather clear it up.


Carol

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Lola
Monday, March 6, 2006, 6:09am Report to Moderator Report to Moderator

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Carol the Dabbler
Monday, March 6, 2006, 7:09am Report to Moderator Report to Moderator

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Thanks, Lola, that's a start.  The dose given for Intrinsa comes out to 500 mg of butyric acid twice a day.  This raises the question, what's the percentage of butyric acid in ghee?  Also, the directions specify that Intrinsa is not to be taken with food -- does this apply to ghee as well, if it's being used therapeutically, or does that caveat belong to one of the other ingredients of Intrinsa?

I'm also wondering whether ghee might contribute to the same sort of respiratory congestion as other dairy products.


Carol

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Monika
Monday, March 6, 2006, 10:52am Report to Moderator Report to Moderator

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Carol,
Since I am not an A, my tolerance to ghee might be a bit different but just wanted to let you know that I don't do well with most dairy and ghee is very well tolerable by me. In fact I only use ghee for cooking now a days.
I would suggest that you try a small amount first and see how your body reacts. Since ghee is 100% lactose and casain-free, it is well tolerable by people with dairy allergies/sensitivities. I find it very therapeutic for my colitis.


B+ Non-sec, MM
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Don
Monday, March 6, 2006, 1:17pm Report to Moderator Report to Moderator

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http://www.dadamo.com/protocols/18.html
18. INTESTINAL HEALTH PROTOCOLS

GENERAL RECOMMENDATIONS USABLE BY ALL GROUPS
Ghee (clarified butter) 1 tsp, twice daily


The milk solids are cooked out of butter to make ghee so all that is left is fat. Therefore, I don't think that ghee should cause similar problems as dairy products.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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apositive
Monday, March 6, 2006, 1:29pm Report to Moderator Report to Moderator

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There was a post a couple of months ago about an A who was gaining weight (I haven't tried searching yet, but I believe gaining weight was in the title) . . . Dr. D responded saying, as best I recall, he had seen this before in type A, something about leaky gut and one of the things recommended was ghee.  (Sorry not to be more specific but hope it's enough to find the message!)


INTJ
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Captain_Janeway
Monday, March 6, 2006, 2:06pm Report to Moderator Report to Moderator

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Quoted from Carol_the_Dabbler
Thanks, Lola, that's a start. †The dose given for Intrinsa comes out to 500 mg of butyric acid twice a day. †This raises the question, what's the percentage of butyric acid in ghee? †Also, the directions specify that Intrinsa is not to be taken with food -- does this apply to ghee as well, if it's being used therapeutically, or does that caveat belong to one of the other ingredients of Intrinsa?

I'm also wondering whether ghee might contribute to the same sort of respiratory congestion as other dairy products.

Butyric acid is the predominant fatty acid found in butter/ghee. Oleic acid is second. Butyric acid is a four carbon chain saturated fat responsible for the odor of rancid butter. Oleic acid is predominately found in olive oil. So enjoy some ghee.


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JK
Monday, March 6, 2006, 7:59pm Report to Moderator Report to Moderator
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"The glyceride of butyric acid makes up 3% to 4% of butter." http://en.wikipedia.org/wiki/Butyric_acid

"Oleic acid is monounsaturated and makes up 55-85% of olive oil. (C17H35COOH)  or CH3-(CH2)7-CH=CH-(CH2)7-COOH also known as oleate."  
http://www.oliveoilsource.com/olivechemistry.htm

I have leaky gut and am not able to tolerate ghee (or any other dairy, or a long list of other foods!). I just tested this again a couple weeks ago and the very little bit of milk solids that do carry over when making ghee is more than enough to cause me problems.
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Tina
Friday, August 18, 2006, 11:11pm Report to Moderator Report to Moderator
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Do any of you O-nonnies use ghee?  If so, what brand or what?  I tried some one time and broke out in a rash on my hand from it.  Can't remember the brand...

I figured it was the dairy part that bothered me.  I don't know but would love to use some if I could...

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KimonoKat
Saturday, August 19, 2006, 12:16am Report to Moderator Report to Moderator

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Quoted from Tina
Do any of you O-nonnies use ghee?  If so, what brand or what?  I tried some one time and broke out in a rash on my hand from it.  Can't remember the brand...

I figured it was the dairy part that bothered me.  I don't know but would love to use some if I could...



Ghee doesn't have any of the milk proteins left in it. So, although it's still "technically" a dairy product, it is very different from other dairy and beneficial for you. They are heat separated out of the "butter fat," which is just another name for ghee.

I believe there are lots of nonnies that use Ghee.  We either make our own, or buy the organic brand that comes in a jar in the refrigerated dairy section at Whole Foods.  I don't know the name.

I use it daily, but I'm not a nonnie.


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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Drea
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I use it daily and am not a nonnie, nor am I an O. Most dairy is no good for me regardless. I've not tried the store bought kind, only because I choose to spend my money on other things that I cannot make myself. My last batch of ghee was made with unsalted cultered butter and I made it on the stove using a ceramic top electric stove and a new pot (I'm used to gas stoves) and it was the best batch ever.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Dewdrop
Saturday, August 19, 2006, 12:38am Report to Moderator Report to Moderator
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Tina, I am fairly new to the program, but have been eating the 99% benificial way for about two months now. I seem to be overly sensitive to so many things but ghee seems to be O.K. for my system. I don't use it as much as olive oil but I do like the taste better and like to cook some meats in it.
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LuHu
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From KK

<<I believe there are lots of nonnies that use Ghee. †We either make our own, or buy the organic brand that comes in a jar in the refrigerated dairy section at Whole Foods. †I don't know the name.>>

Yep, I'm not an O either, but I use Ghee exclusively for butter. The brand at WF is Purity Farms and they have moved it to the SHELF, now in our local stores as it is not classified as perishable. (I think their refrigerator case space was limited.) I don't keep mine refrigerated when I get it home either. Jar just says "store in a cool dry place."



"Some people look out and see a land of giants while others look out and see a land flowing with milk and honey."
(As BTDers, please substitute your most desirable, delightful bennie for the figurative 'milk and honey'!)
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Victoria
Saturday, August 19, 2006, 3:04am Report to Moderator Report to Moderator

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I'm another ghee user.  I make my own because of the price, love it and my body does too.



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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Debra+
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I do. I do.  Nonnie O here.  Love it, love it.  I use an unsalted local brand.  Not organic as I haven't been able to find any up this way.  I also started to make it the oven method (I think it was Sarah's version) way and like it the best.  Less of a mess to clean.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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semmens
Saturday, August 19, 2006, 12:46pm Report to Moderator Report to Moderator
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Do you guys make it on the stove or in the oven? I've never tried making it and didn't know which way was better.

Laura
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Drea
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Laura, I've made ghee both ways. The oven is easier because there's less watching, but this last time I made it on a stove and it came out beautifully (the stove is a ceramic top electric stove and the "flame" could be made lower than my old gas stove). HERE'S a good site for instuctions - has both methods, or you can read through the sticky in the forums found HERE.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Debra+
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Usually do on top of the stove version, but last time tried the oven method (as mentioned above).  Really like it.  Three lbs. of butter at 275 degrees F for three hours.  Poured off into glass containers through a wire mesh strainer and cheesecloth.  

Debra

P.S.  Would really like to try the organic stpre bought version just to have some on hand when I don't have any made.  I keep asking at different HFS's that I go into, but none so far.  Too far north, I think.  Had some at Isa's...it was very gooooooooood.


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Victoria
Sunday, August 20, 2006, 12:59am Report to Moderator Report to Moderator

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I make mine on the stovetop.  It takes about 20 minutes, and my body really misses it when I don't eat it.



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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Don
Sunday, August 20, 2006, 1:34am Report to Moderator Report to Moderator

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I don't watch my ghee when it is cooking on the stove top. I use a very low heat and I can tell when it getting done by the smell in the house, but at the low heat it doesn't seem to matter how long I leave it.


FIFHI; ISTP;
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Mickey
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Debra,

Have you tried brewer's yeast?. †I personally like B.Y. better. †My local WF's does not carry B/Y. in the bulk bins anymore, so i had to buy a tin of B.Y.. †Ugh it taste terrible, i loved the stuff in the bins. †Soo maybe trying a different brand of B.Y. may be the answer?.

Mickey †


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Brighid45
Sunday, August 20, 2006, 6:54pm Report to Moderator Report to Moderator

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In the summer I make mine on the stovetop at a low temp (along the same lines as Don's method), and in the winter I make it in the oven. If it is properly made, you can store ghee in a cool dry place and not worry about refrigeration. I love the taste and prefer it to butter in most things now. It's much easier to digest and makes a great sautee when combined with light olive oil.

Tina, it could be that the storebought ghee had something added to it or was improperly stored and so had hidden mold. If you decide to try making some, get the best unsalted butter you can. It does make a big difference.


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italybound
Monday, August 21, 2006, 4:43pm Report to Moderator Report to Moderator

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Also if you're going to make your own, try to use organic butter. I wonder if the store bought you tried was not organic.
Also, you can leave ghee out, but don't contaminate it w/ anything. Don't put a "dirty" (as in any other food) spoon etc, back into the jar/pot it is in. Many say not to put anything wet into it, but I put nothing that is not clean into it. Maybe it's just my paranoia, but I've had a couple really bad bouts of food poisoning and do not wish to revisit.  



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LuHu
Monday, August 21, 2006, 4:53pm Report to Moderator Report to Moderator

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Quoted from pkarmeier


Also, you can leave ghee out, but don't contaminate it w/ anything. Don't put a "dirty" (as in any other food) spoon etc, back into the jar/pot it is in. Many say not to put anything wet into it, but I put nothing that is not clean into it. Maybe it's just my paranoia,


Italy,

You could be paranoid, but in my experience, it wouldn't be regarding keeping the ghee environment absolutely clean. I was unpleasantly surprised to find that unlike most fats, ghee quite readily, quickly and abundantly serves as a culture for things (grows things) that are introduced into it. So enjoy the convenience that leaving it out of the refrigerator allows, but take Italy's advice and be scrupulously clean when scooping it out!


"Some people look out and see a land of giants while others look out and see a land flowing with milk and honey."
(As BTDers, please substitute your most desirable, delightful bennie for the figurative 'milk and honey'!)
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EquiPro
Monday, August 21, 2006, 5:04pm Report to Moderator Report to Moderator

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In this instance I'm not very careful.  I usually start with a clean utensile, but sometimes something used slips in.  I keep my ghee at room temperature.

Since I cook nearly exclusively with cast iron, the pan always needs a little fat in it to cook.  I go through my store-bought ghee pretty quickly.  I've had DISASTEROUS results in making my own ghee.  I can purchase the store-bought "PURITY" brand here fora bout $5 - about what it would cost for me to use organic butter, so I don't mess with making my own.

I might get brave and try the oven method sometime soon.  I'd LIKE to make my own ghee - just really had problems doing it.

My Mom can't, for the life of her, make Jello.  For some reason, I can't make ghee.

Go figure.


FRESH START TODAY!!!
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italybound
Tuesday, August 22, 2006, 11:51am Report to Moderator Report to Moderator

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Quoted from Victoria
Good advice, Italy. †Treated this way, ghee will keep indefinately on the countertop, even in the summer. †It doesn't tend to go rancid like polyunsaturated oils do.


Mine keeps for very long periods of time like this. Also time to make some more. I ran out and I can see the definite difference of eating plain butter vs ghee.



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Victoria
Tuesday, August 22, 2006, 5:36pm Report to Moderator Report to Moderator

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I made a batch of fresh ghee last night.

I notice a real difference in quality of the ghee depending on the butter used.  For a while, I was using Mother's Choice, or something like that (organic) because it was very inexpensive.  My ghee never properly hardened at room temp, and the texture was not smooth.  It was actually kind of grainy.

Last night, I went back to my Horizon organic sweet butter, and the ghee turned out perfectly satin-smooth and creamy and this morning it was solid like an ice-skating rink!    (A chilly morning in Oregon)

I use ghee for anything I used to use butter for, and by the way, over the years of doing this, my cholesterol ratio has gotten steadily better.



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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Tina
Tuesday, August 22, 2006, 8:53pm Report to Moderator Report to Moderator
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Thanks guys.  I am definitely going to have to try ghee again.  I definitely think I was double dipping in the ghee, NOT watching about keeping it clean.  Maybe I reacted to it because of that.  

Well, at this Indian store in Nashville, they carry big jars of it, but I'm leary to use it.  Should I be or not?  It is REALLY cheap, which kind of bothers me, I hate to say.  It may just be so widely used in India and the Mid East that it is abundantly available.  

Any thoughts?  I am more apt to buy than to make it.  Got enough on my "plate" with two little boys and a babe on the way!  

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LuHu
Tuesday, August 22, 2006, 9:44pm Report to Moderator Report to Moderator

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Hi Tina,

The ghee I buy from Whole Foods is Purity Farms brand. The jar label says that it is made from organic, non gmo butter. That is really, really important to me because chemicals and environmental poisons are stored in FAT. Obviously, this is as concentrated a fat as one could consume. For that reason I do not eat butter (actually only eat ghee, now) that is not organic.

Read the label on the ghee in question and see if you can discern anything from there. If it gives you mfg. or distributor info, contact them and see if you can ask them some questions. Organic butter is expensive and you lose quite a bit of that turning it into ghee, so I can't imagine how it could be inexpensive. (Well, that's relative, isn't it!) But the 7.5 oz jar of Purity Farms ghee is $5.69 at WF currently. Not inexpensive to me. Of course it lasts much longer than butter (no milk solids, or whey) so it is worth it.

I want to try making it, you guys make it sound like a wonderful experience, but I don't see it costing less, necessarily with how much you lose in the process. So I just buy this wonderful brand, knowing after I've spent $5.69 I will have almost a half a pound of edible ghee! † I am going to get brave when it gets cool here and make at least one batch. Just gotta compare!


"Some people look out and see a land of giants while others look out and see a land flowing with milk and honey."
(As BTDers, please substitute your most desirable, delightful bennie for the figurative 'milk and honey'!)
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Victoria
Tuesday, August 22, 2006, 10:22pm Report to Moderator Report to Moderator

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I don't find that I lose much in the making.  Starting with 16 oz. unsalted butter, I end up losing maybe 2 or 3 Tb.  



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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LuHu
Tuesday, August 22, 2006, 11:06pm Report to Moderator Report to Moderator

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Quoted from Victoria
I don't find that I lose much in the making. †Starting with 16 oz. unsalted butter, I end up losing maybe 2 or 3 Tb. †


Wow! That would certainly make it worth me learning how to make it . . . maybe even BEFORE cool weather, here! Thanks Victoria!


"Some people look out and see a land of giants while others look out and see a land flowing with milk and honey."
(As BTDers, please substitute your most desirable, delightful bennie for the figurative 'milk and honey'!)
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Drea
Wednesday, August 23, 2006, 3:39am Report to Moderator Report to Moderator

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Quoted from Victoria
I don't find that I lose much in the making.  Starting with 16 oz. unsalted butter, I end up losing maybe 2 or 3 Tb.  


I usually start with a pound of butter and end up almost filling a 16 ounce glass jar. All this time I've thought that the end result was cut in half, but now that I'm typing it out, I see that I get a similar result to Victoria.  


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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italybound
Wednesday, August 23, 2006, 11:22am Report to Moderator Report to Moderator

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LuHu, ghee in the oven is sooooooooooo simple. I use a pound of butter, throw it in a dish, turn the oven on 300, let it bake for an hour. Do nothing to it in the meantime. Skim off the stuff on top, use it for flavoring if I'm "in the mood".    Strain the rest, throw the gunk away and wahlah!!!!!!!!! Yummy ghee!!  



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LuHu
Wednesday, August 23, 2006, 3:47pm Report to Moderator Report to Moderator

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I am so very happy to hear that losing a lot of the original butter when making Ghee is not a factor. There is a wonderful cultured organic butter that I just loved that I stopped eating once I chose to use Ghee exclusively. Now that I know I won't be throwing away half the butter I use to make my Ghee I can have my cultured butter and eat Ghee, too! (so corny) Happy, happy, happy! †

Italy, I will try the oven method first as it sounds more foolproof. You said that you use a dish to put the butter in when going into the oven. Is that a better choice than a saucepan, in the oven? Does it do better "spread out flatter" like in a baking pan or is deeper (like in a saucepan) better, or does it not make a difference?

Apologies if the answer to this could be found somewhere in the 10 pages of the "All U Ever Needed to Know About Ghee" thread.


"Some people look out and see a land of giants while others look out and see a land flowing with milk and honey."
(As BTDers, please substitute your most desirable, delightful bennie for the figurative 'milk and honey'!)
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italybound
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Age: 58
Quoted from LuHu
Italy, I will try the oven method first as it sounds more foolproof. You said that you use a dish to put the butter in when going into the oven. Is that a better choice than a saucepan, in the oven? Does it do better "spread out flatter" like in a baking pan or is deeper (like in a saucepan) better, or does it not make a difference?


I just use a glass oven dish. Mine is actually oblong.

Quoted from LuHu
Apologies if the answer to this could be found somewhere in the 10 pages of the "All U Ever Needed to Know About Ghee" thread.  


Well if it is, 20 lashes w/ a wet rice noodle for you missy!!!  



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Monika
Wednesday, August 23, 2006, 11:20pm Report to Moderator Report to Moderator

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Quoted from Victoria

Last night, I went back to my Horizon organic sweet butter, and the ghee turned out perfectly satin-smooth and creamy and this morning it was solid like an ice-skating rink! † †(A chilly morning in Oregon).


Victoria,
You may want to check this link about Horizon Dairy. I don't use their products anymore after I have learned about their "organic" practices http://www.organicconsumers.org/2006/article_1468.cfm

I now use Organic Valley cultured butter to make ghee.



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BTD since 1998 and loving it  
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italybound
Thursday, August 24, 2006, 1:55am Report to Moderator Report to Moderator

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Posts: 9,163
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Age: 58
Quoted from Monika
Victoria,You may want to check this link about Horizon Dairy. I don't use their products anymore after I have learned about their "organic" practices http://www.organicconsumers.org/2006/article_1468.cfm


Oh great, when I bought butter today, I made sure to buy Horizon because of V's post.  

I agree w/ Victoria when she says "Once you successfully make your own ghee, you'll never look back!"  I was so scared to even try it, but it's easy as pie. Easier!    



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BTD Forums    Lifestyle    Nonnie Clubhouse  ›  Who Uses Ghee?

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