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BTD Forums  /  Eat Right 4 Your Type  /  Ghee (clarified butter)
Posted by: Lisalea, Sunday, October 22, 2006, 1:41am
Is ghee supposed to be kept on a shelf at the store or in the fridge ?
What about once u start to use it ... shelf or fridge?
Does it have an expiration date ?

Thank-u very much ;D
Posted by: Alia Vo, Sunday, October 22, 2006, 1:55am; Reply: 1
Hi Lisalea,

Members on this forum store their ghee both in the refrigerator and on the kitchen counter.  The decision is dependent on how fast one utilizes their ghee, the temperature of one's kitchen, whether one prefers a semi-soft ghee, soft ghee, et al.

Please make sure to use clean utensils before leveling out the amount of ghee you plan to use for your specific serving.

Alia
Posted by: Victoria, Sunday, October 22, 2006, 2:13am; Reply: 2
I only make a pound at a time, and it always stays out on my counter in a ceramic bowl with a lid.  I think it needs to be shielded from the light to protect light-sensitive vitamins, but other than that, it keeps a loooong time.  Don't let any water get in it, and as Alia said, keep food and other contaminates away from it.

Enjoy your ghee!! :-)
Posted by: Lisalea, Sunday, October 22, 2006, 6:09pm; Reply: 3
Thats sounds great !!!
I always keep my butter in the fridge (that"s why I asked) ...  but I guess ghee is different !!!
Thanks again :-)
Posted by: ABJoe, Sunday, October 22, 2006, 6:48pm; Reply: 4
Lisalea,
The moisture and milk solids cause butter to go rancid quickly if left at room temperature.  the process of making Ghee removes these substances, so you have pure milkfat.  Because it has no impurities, it stores for a long time at room temperature.

I just made my first batch of Ghee yesterday and realized that it is just like rendering either tallow or lard, which I did quite a bit growing up.  We used those fats for cooking and making soap.  The Ghee tastes like caramel...  
Posted by: Lisalea, Sunday, October 22, 2006, 6:51pm; Reply: 5
Quoted from ABJoe
Lisalea,
The moisture and milk solids cause butter to go rancid quickly if left at room temperature.  the process of making Ghee removes these substances, so you have pure milkfat.  Because it has no impurities, it stores for a long time at room temperature.

I just made my first batch of Ghee yesterday and realized that it is just like rendering either tallow or lard, which I did quite a bit growing up.  We used those fats for cooking and making soap.  The Ghee tastes like caramel...  


Oh My God ... u just made my mouth water !!!
LOL

Thanks so very much for the explanation, I so appreciate it  ;D
Posted by: ABJoe, Sunday, October 22, 2006, 6:58pm; Reply: 6
Quoted from LISALEA


u just made my mouth water !!!
LOL

Thanks so very much for the explanation, I so appreciate it  ;D


You're welcome...
I like word pictures to help explain or describe...  Works really well.
Posted by: Debra+, Sunday, October 22, 2006, 7:16pm; Reply: 7
Quoted from ABJoe
Lisalea,
The moisture and milk solids cause butter to go rancid quickly if left at room temperature.  the process of making Ghee removes these substances, so you have pure milkfat.  Because it has no impurities, it stores for a long time at room temperature.

I just made my first batch of Ghee yesterday and realized that it is just like rendering either tallow or lard, which I did quite a bit growing up.  We used those fats for cooking and making soap.  The Ghee tastes like caramel...  


Yes.   Like putting candy on veggies as my sister-in-law says.  ;) (clap)(clap)(dance)(dance)

Debra :)
Posted by: italybound, Monday, October 23, 2006, 2:35am; Reply: 8
I don't even cover my ghee, maybe I should. I have also noticed that even if there are flying bugs/things in the house, they never light in the ghee. thank goodness. per Victoria's comment I might just start covering it and get it away from the window.
  oh ghee IS so yummy.  I leave my 'bake' a little longer than the 'allotted' hour at 350. I like mine a little more caramel colored. gives it a slightly different flavor as well.
and as mentioned, THE most important thing to keep your ghee fresh and good as long as possible is to keep it uncontaminated. i never ever put anything but a clean utensil into my bowl. this assures me I can use my batch until it's gone and not have to worry about it spoiling. and what a waste that would be!!!  ::) :'( :'( :'( :'(    if I wasted my ghee, i'd be in deep doo-doo w/ somebody.................
Posted by: dawgmama, Monday, October 23, 2006, 4:47pm; Reply: 9
Oh, oh, so I shouldn't store my ghee in a clean mason jar then? I should keep it out of the light?

p.s. my dogs really like ghee too! :)
Posted by: Victoria, Monday, October 23, 2006, 5:03pm; Reply: 10
I never read anywhere about keeping light off the ghee.  It was just my own opinion, since many vitamins are light sensitive, and in case Vit. A is one of those, I was playing it safe.  Too lazy to research the facts about Vit. A, actually!  :-)
Posted by: Lisalea, Monday, October 23, 2006, 5:19pm; Reply: 11
Quoted from dawgmama
Oh, oh, so I shouldn't store my ghee in a clean mason jar then? I should keep it out of the light?

p.s. my dogs really like ghee too! :)



How much ghee can we eat daily ??
Is a tablespoon or two ok ?Thanks ;D
Posted by: italybound, Monday, October 23, 2006, 6:00pm; Reply: 12
Quoted from LISALEA
How much ghee can we eat daily ?? Is a tablespoon or two ok ?Thanks ;D


that should be fine. I remember reading on here somewhere just recently that the only oils used are EVO oil and ghee and the person hadn't gained a bit of weight from doing so. That's cuz they're goooood!!!  8) ;D
Posted by: slee, Monday, October 23, 2006, 6:49pm; Reply: 13
Does it matter if you use salted or unsalted butter when making ghee? I have been trying to get around to making some I just haven't  yet. And should it be organic?
What do you store your ghee in?
Thanks!
Posted by: Victoria, Monday, October 23, 2006, 7:16pm; Reply: 14
Quoted from LISALEA

How much ghee can we eat daily ??
Is a tablespoon or two ok ?Thanks ;D


I think it's an individual matter.  I eat from 2 tsp to 1 TB a day plus a couple of tsp. extra virgin olive oil.  This is with meals.

I'm a B non-secretor, and we don't digest large amounts of fats, even great ones.  B secretors can eat a little more fats.

If you are dealing with internal parasites or intestinal healing, it's good to eat a Tb. on an empty stomach between meals, a couple of times a day.
Posted by: ABJoe, Monday, October 23, 2006, 7:48pm; Reply: 15
Quoted from dawgmama
Oh, oh, so I shouldn't store my ghee in a clean mason jar then? I should keep it out of the light?


I just put mine in a clean glass jar and put it, covered, in a cabinet when not in use.  I hope that is an OK solution.
Posted by: Lisalea, Monday, October 23, 2006, 9:46pm; Reply: 16
Quoted from Victoria


I think it's an individual matter.  I eat from 2 tsp to 1 TB a day plus a couple of tsp. extra virgin olive oil.  This is with meals.

I'm a B non-secretor, and we don't digest large amounts of fats, even great ones.  B secretors can eat a little more fats.

If you are dealing with internal parasites or intestinal healing, it's good to eat a Tb. on an empty stomach between meals, a couple of times a day.




Thanks so very much Victoria  ;D
I don't know if I'm a secretor or NOT yet  :-/
Posted by: Lisalea, Monday, October 23, 2006, 9:48pm; Reply: 17
Quoted from pkarmeier


that should be fine. I remember reading on here somewhere just recently that the only oils used are EVO oil and ghee and the person hadn't gained a bit of weight from doing so. That's cuz they're goooood!!!  8) ;D


Yuppiiiii ... thats  g-r-e-a-t   news !!!! ;D ;) :K)
Posted by: Lisalea, Tuesday, October 24, 2006, 12:02am; Reply: 18
How come ghee isn't in the list ??
Is it good for every bloodtype ??
Thanks alot ;-) !!
Posted by: EquiPro, Tuesday, October 24, 2006, 12:22am; Reply: 19
I haven't been around lately because I've been moving my home office into another room, organizing my stuff and redoing the old office so that our houseguest AB can move in this week.  FINALLY mostly finished.

I purchased my ghee from Ancient Organics and ever since I started buying my ghee there, my daughter, a skinny/busy/doesn't eat much/ 8-year old type O LOVES eating it right out of the jar (clean spoon each time, of course).  The FIRST thing that she eats each morning is a HUGE teaspoon or two of this ghee.  She absolutely LOVES it/ craves it/ can't wait to eat it.

She doesn't eat much fat (or much of anything, actually) so this must be feeding a deep need in her.

Sorry to say that she hasn't gained an ounce from this practice....
Posted by: Lola, Tuesday, October 24, 2006, 1:28am; Reply: 20
ghee is in typebase.....
Posted by: Victoria, Tuesday, October 24, 2006, 3:41am; Reply: 21
Quoted from ABJoe


I just put mine in a clean glass jar and put it, covered, in a cabinet when not in use.  I hope that is an OK solution.


That sounds like a great solution.  Glass is very non-reactive and is safe to store food in.  I like the idea of the cabinet.  Light is great for growing vegetables, but doesn't do any good for food that isn't growing.   ;)
Posted by: ABJoe, Tuesday, October 24, 2006, 4:31am; Reply: 22
Thanks, Victoria!
Posted by: 1507 (Guest), Tuesday, October 24, 2006, 3:07pm; Reply: 23
Quoted from LISALEA
Is ghee supposed to be kept on a shelf at the store or in the fridge ?
What about once u start to use it ... shelf or fridge?
Does it have an expiration date ?
D



I just bought ghee yesterday (I'm not ambitious enough to make it I guess, nor do I know how). The package clearly states that it does NOT need to be refrigerated. It does have an expiration date on it, well into the future.

I found it rather disgusting to look at, but a little taste of it helped me overcome any qualms about using it. It's a bit pricey to buy, but I'll be using it now that I've discovered how tasty it is.
Posted by: Victoria, Tuesday, October 24, 2006, 4:11pm; Reply: 24
Quoted from rottlady

I just bought ghee yesterday (I'm not ambitious enough to make it I guess, nor do I know how). The package clearly states that it does NOT need to be refrigerated. It does have an expiration date on it, well into the future.

I found it rather disgusting to look at, but a little taste of it helped me overcome any qualms about using it. It's a bit pricey to buy, but I'll be using it now that I've discovered how tasty it is.


Welcome to the Ghee Club!  
Making it is SO easy, once you have done it a couple of times.  The ghee makes itself, actually, and your only job is to learn to read the signals and know when to take it off the heat.  (I make mine on the stovetop)

There are others who have success with the oven method and find it easy also.

When you are ready, let us know and you will most likely be innundated with directions on how to make it!  Once you have learned to make your own, you'll save a lot of money, while enjoying this great food.  There's nothing like ghee for stir-frying and sauteeing.   ;D
Posted by: 1507 (Guest), Wednesday, October 25, 2006, 3:45pm; Reply: 25
Quoted from Victoria


When you are ready, let us know and you will most likely be innundated with directions on how to make it!  Once you have learned to make your own, you'll save a lot of money, while enjoying this great food.  There's nothing like ghee for stir-frying and sauteeing.   ;D



Please share. I bought a small tub and it cost nearly $9. I have a feeling I'll be using quite a bit of this stuff, so it will probably be worthwhile to learn how to make it myself. I used it for basting fish and sauteeing last night. Everything turned out super delicious!
Posted by: Lola, Wednesday, October 25, 2006, 4:04pm; Reply: 26
how to make:
http://www.rwood.com/Recipes/Homemade_Ghee.htm
enjoy!
Posted by: LuHu, Wednesday, October 25, 2006, 4:12pm; Reply: 27
Quoted from lola


Wanted to share my results w/this recipe. Some here have said use a 325 degree -350 degree oven (if you're making the ghee in the oven) but I chose to use the 300 degree oven per the instructions from this site. While my ghee tastes delicious, is a beautiful color, smells heavenly, it is GRAINY. I asked around to determine what may have caused this and word comes back that the 325 or 350 oven works out better than the 300 degree oven for turning out non-grainy ghee.

That was just my experience and I'm sure our ovens are all a little bit 'different.'  :)
Posted by: Victoria, Wednesday, October 25, 2006, 4:50pm; Reply: 28
I copied a couple of my older posts on how I make ghee:

***************************************
"The ghee reaches a point where it needs to be monitored, 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."
*****************************************
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.  The lower heat gives me more control at the end when it is so easy to burn.  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.

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!
Posted by: 547 (Guest), Thursday, October 26, 2006, 4:53pm; Reply: 29
Yes Victoria, it gives such satisfaction to make your own ghee..

I have now made ghee for 3 times and the last time was best!!  ;D ;D
Golden coloured ghee!! And yes I agree, monitor your precious ghee when the gurgling is gone... Do not wait till the sediments turn darker... it might be too late... :'(

Still, I myself am the only one who eats the ghee I made, and of course some patients who want to taste my speltbread with goatcheese and GHEE of course!!!!  ;D
They are converted to ghee right away....   :D

Somehow making my own bread, making my own ghee makes me feel so 'independent'  no slave of the consumption establishment..  I decide what is good 4 my body..!!!
BTD showed me the way...

Perhaps I can restart making my own marmelade next summer, with fruits and veggly... Wow!! that will be something!!

Take care guys and keep ghee-ing yourselves!! It is the BEST fat what natures offers you!!

take care

Cocky  8)
Posted by: mikeo, Thursday, October 26, 2006, 5:25pm; Reply: 30
...spelt pancakes (O non secretors avoid) with ghee  and agave syrup in lieu of regular butter and maple syrup is devine
Posted by: 1507 (Guest), Thursday, October 26, 2006, 6:55pm; Reply: 31
Thanks! That doesn't look so hard. I've never been "into" cooking, but I'm all for saving some money. And I'm finding that eating healthy is a bit more expensive. So I'll try making my own ghee. Do the rest of you use cheese cloth to strain the solids? Does the unbleached paper towel work just as well?
Posted by: Victoria, Thursday, October 26, 2006, 11:50pm; Reply: 32
Unbleached paper towel is the only thing I've ever used, so someone else will have to give you a comparison.  I never wanted to have a cloth (that was imbedded with the drippings from the bottom of a ghee pot) to have to clean up.  :-)
Posted by: 1440 (Guest), Friday, October 27, 2006, 10:58am; Reply: 33
Quoted from rottlady
Thanks! That doesn't look so hard. I've never been "into" cooking, but I'm all for saving some money. And I'm finding that eating healthy is a bit more expensive. So I'll try making my own ghee. Do the rest of you use cheese cloth to strain the solids? Does the unbleached paper towel work just as well?


cheese cloth-environmentally friendly ;D!

accidental chef
Posted by: Don, Friday, October 27, 2006, 12:48pm; Reply: 34
I just use a fine-mesh metal strainer.
Posted by: yaeli, Friday, October 27, 2006, 1:02pm; Reply: 35
Quoted from accidental chef


cheese cloth-environmentally friendly ;D!

accidental chef


Thank you for mentioning this accidental chef, I just bought butter and was thinking how i'm gonna get this cloth - now suddenly I remembered: I have it in my kitchen drawer in form of a cooking bag! That's it then, I'm ready.  :D

Posted by: Victoria, Friday, October 27, 2006, 4:32pm; Reply: 36
How do you guys get your cheesecloth clean without letting all that solid fat go down your drain?  With the paper towel, I can set the drainer in my clean skillet to drip out every last bit of the new ghee, and then, all the hard crusty stuff goes into the garbage, or into my wood stove.
Posted by: Drea, Friday, October 27, 2006, 4:55pm; Reply: 37
Quoted from Victoria
Unbleached paper towel is the only thing I've ever used, so someone else will have to give you a comparison.  I never wanted to have a cloth (that was imbedded with the drippings from the bottom of a ghee pot) to have to clean up.  :-)

I've used both the unbleached paper towel and the cheese-cloth method. The cheesecloth is actually very easy to clean up: just soak it in some hot soapy water and rinse clean. I use the same piece of cheesecloth just for ghee making.
Posted by: Drea, Friday, October 27, 2006, 4:57pm; Reply: 38
Oh, and I forgot to add that I first scrape off the solids and put them into the garbage...then I soak the cloth.
Posted by: 547 (Guest), Friday, October 27, 2006, 8:43pm; Reply: 39
Quoted from Victoria
How do you guys get your cheesecloth clean without letting all that solid fat go down your drain?  With the paper towel, I can set the drainer in my clean skillet to drip out every last bit of the new ghee, and then, all the hard crusty stuff goes into the garbage, or into my wood stove.


Victoria,  I use a metal strainer with the cheese-cloth draped in it!!! And through that I pour my hot ghee..
When that is done I rinse my cheese-cloth with hot water and let the hot water run for a while till the remnants of the ghee are completely washed away through the sink ... and I wash the cloth with the next white towel wash at 95 degrees celcius....  ::) ::) Well, if you don't think I am a home-made-cooking-gal!!! ??) ??) Who is???? ;)

Tomorrow off again to the miller to collect some 5 kgs of speltflour... hhhmmm do I eat too much speltbread???  ::) ::) No, just one slice a day!!! :o But I like baking bread for friends I visit.. It is always appreciated..  I love the scent of baked bread around the house..  :)

Take care and keep pouring (ghee!!)

Cocky 8)
Posted by: Victoria, Saturday, October 28, 2006, 2:38am; Reply: 40
Now, I must admit how much I miss baking bread.  I used to bake all the bread for our household.  That included loaf bread for slicing, flat peasant bread for ripping apart in a feeding frenzy, chapattis for roll-ups and sopping up Indian food.  It was all whole wheat, freshly ground.  I loved, loved the smell, and we consumed large quantities of butter, also!  :-)  

I really thought I was doing the most healthy thing for my family with that wheat business!
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