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Posted by: 1507 (Guest), Tuesday, October 24, 2006, 2:59pm
I tried ghee for the first time last night. It looks gross, but it's delicious. I used it to butter some noodles and they tasted super buttery. Can anyone tell me the measurement equivalency with regular butter? It's not listed on the packaging.

We also had the sesame chicken recipe from CR4YT, and that was great.
Posted by: Lola, Tuesday, October 24, 2006, 3:06pm; Reply: 1
use it like you would use any type of oil called for in a recipe.
Posted by: LuHu, Tuesday, October 24, 2006, 4:12pm; Reply: 2
Quoted from rottlady
I tried ghee for the first time last night. It looks gross, but it's delicious. I used it to butter some noodles and they tasted super buttery. Can anyone tell me the measurement equivalency with regular butter? It's not listed on the packaging.

We also had the sesame chicken recipe from CR4YT, and that was great.


Deborah, your ghee looks 'gross?' Did you make it yourself or did u buy it? Don't understand why it should look `gross.'  When you make it yourself (before you strain the precipitate that drops to the bottom of the pan) that stuff in the bottom does look gross, but that is the throw away part. The remaining part (the ghee) is a beautiful, deep yellow (golden or caramel for some who cook theirs longer) color that is clear and totally inviting. Please tell me what you're describing.
Posted by: Victoria, Tuesday, October 24, 2006, 6:05pm; Reply: 3
I'm with LuHu on this one.  Ghee is like liquid gold when it is melted.  Sitting in the container, it looks like a clean, golden lemon custard.  Very beautiful.  :-)
Posted by: Alia Vo, Tuesday, October 24, 2006, 7:43pm; Reply: 4
Quoted from rottlady
Can anyone tell me the measurement equivalency with regular butter?


The same measurement equivalent can be used for ghee as is called for in recipes using butter; 1 teaspoon equals 1 teaspoon.

Alia
Posted by: Diann (Guest), Tuesday, October 24, 2006, 10:12pm; Reply: 5
Quoted from rottlady
I tried ghee for the first time last night. It looks gross, but it's delicious. I used it to butter some noodles and they tasted super buttery. Can anyone tell me the measurement equivalency with regular butter? It's not listed on the packaging.

We also had the sesame chicken recipe from CR4YT, and that was great.


I'm with you on the ghee.  I purchased my first jar of ghee and I thought it looked very weird also.  Next time I'm going to make my own.  This was my first experience with ghee.  I remember seeing the Galloping Gourmet on TV and he used clarified butter in everything.  I always wondered what it was and why he used it.  Figured it was just one of those British things . . .

BTW Deborah, I'm originally from the Hoosier State as well.  Currently in TN.  
Posted by: italybound, Wednesday, October 25, 2006, 1:14am; Reply: 6
Quoted from Victoria
I'm with LuHu on this one.  Ghee is like liquid gold when it is melted.  Sitting in the container, it looks like a clean, golden lemon custard.  Very beautiful.  :-)


I agree w/ you and LuHu.  Ghee is beauuuuutiful.  Mine is usually a little on the caramel color side ( I'm one of the ones who likes to 'cook' it a bit longer) , but it is in a lovely lemon colored bowl!  Oh yum. :-)
Posted by: ABJoe, Wednesday, October 25, 2006, 2:30am; Reply: 7
I don't really care for the look of Ghee after it cools, but I sure like how it makes me feel.

I got the "Fatigue" book and it says Ghee is Super Beneficial for me, so I made some last Saturday...  I have used about half of the results of cooking a pound of butter already and I feel better than I've felt for quite some time.  I suppose as I heal, I'll use less and be satisfied, since I have never cared for oily foods...  Maybe because I'd never used ones that were Super B. before...???
Posted by: Henriette Bsec, Wednesday, October 25, 2006, 11:12am; Reply: 8
I love the taste of ghee
- but not on bread...... sorry organic , creamy jersey butter with a tang ( our butter is salted and cultured)
Just glad that I am a B secretor ;-D

I use a lttle bit less ghee than butter in bakingrecipes- because butter contains water/milky liquid- but If you use ghee instead of oil I use same amounts.
Posted by: Diann (Guest), Wednesday, October 25, 2006, 12:14pm; Reply: 9
I added cinnamon to some ghee for use on toasted Ezekiel Bread.  That was good.   I love ghee on steamed veggies!!
Posted by: 1507 (Guest), Wednesday, October 25, 2006, 3:36pm; Reply: 10
When I say it looks gross, I mean it looks like yellow lard or something. I used it last night to saute mushrooms & garlic mixed with spinach. I also mixed it with pineapple juice and basted tilapia with it. My husband said it was the best he'd ever tasted. The ghee really makes a difference. I purchased odell's (http://www.ilovebutter.com) clarified butter. They also have a product called authentic ghee--don't know what the difference is.

How do you make your own?
Posted by: Lola, Wednesday, October 25, 2006, 3:40pm; Reply: 11
ghee
http://www.dadamo.com/bloggers/ask/archives/00000177.htm



how to make:
http://www.rwood.com/Recipes/Homemade_Ghee.htm
Posted by: LuHu, Wednesday, October 25, 2006, 3:48pm; Reply: 12
Hi Deborah,

Thanks for explaining what you meant about how ghee looks to you. That is truly insightful to me! I was thinking you were seeing the 'ugly' precipitate that drops to the bottom of the butter when one is making ghee to call it gross. Turns out you are seeing EXACTLY what makes many of us ADORE (sorry, I cannot get itals to work in this browser as I mentioned before so I'm stuck w/ caps for now) the way ghee looks. I want to inhale the aroma from it, swim in it, slather it all over my body AND consume it!  LOL The way you 'see' ghee is such a  SCREAMING reminder to me that we all see things with different eyes.

There are pages and pages of posts on how to make ghee here on board. You can do a search with 'ghee' in the search box and find it, but I will look also and modify this post if I find it b4 you.

I'm at least glad you and hubby like the TASTE of it since it is a bennie for you.

Thanks again for the perspective reminder!  :K)

There you go! Lola posted the links on 'how to make . . .'

OK. Just looked up the value for you---an A---and it's only  a neutral for you. It is a bennie for me! It's really nice to be in love with things that are GOOD for me for a change!  ::) Happy ghee sauteeing!
Posted by: 1507 (Guest), Thursday, October 26, 2006, 7:01pm; Reply: 13
Quoted from LuHu
Hi Deborah,


OK. Just looked up the value for you---an A---and it's only  a neutral for you. It is a bennie for me! It's really nice to be in love with things that are GOOD for me for a change!  ::) Happy ghee sauteeing!


Even though it's only a neutral for us, it's better than using regular butter, which is an avoid. I don't want to use the canola margarine. So from now on it's ghee for me.
Posted by: Diann (Guest), Thursday, October 26, 2006, 7:39pm; Reply: 14
I made my first batch of ghee yesterday.  I must say that it smells much better than the one I purchased.  It is also a more yellowish color and it is so much cheaper to make it than to buy it!  A win-win, I would say.
Posted by: Victoria, Thursday, October 26, 2006, 11:52pm; Reply: 15
Glad to hear of your success, Diann!  :-)
Posted by: italybound, Friday, October 27, 2006, 3:41am; Reply: 16
Quoted from rottlady
Even though it's only a neutral for us, it's better than using regular butter, which is an avoid. I don't want to use the canola margarine..


yes, it's better than using butter or margarine. especially the cr*ppy margarine. blech!!!  
margarine doesn't even look good to me. it has a weird look to it. as it's one molecule away from being plastic, maybe that's the look it has - plastic.  I know this "one molecule away from being plastic" is supposedly not so cut and dried, but it still sounds nasty, if that is true. Hope that made sense.
Making ghee in the oven is a snap. Throw butter in a baking dish, set oven to 350, timer to 55 min, and go on about your merry little way, doing whatever you please. At 55 min, check to see if liquid has become 'clear'. I'd still let it bake another 5 anyway. I bake mine longer as I like mine on the caramel colored side.  Baking at 350 gives it a better taste, smell and texture. I've tried both ways. 350 is much better. I think LuHu can attest to this also. LuHu???
Posted by: LuHu, Friday, October 27, 2006, 5:23pm; Reply: 17
Quoted from pkarmeier



Making ghee in the oven is a snap. Throw butter in a baking dish, set oven to 350, timer to 55 min, and go on about your merry little way, doing whatever you please. At 55 min, check to see if liquid has become 'clear'. I'd still let it bake another 5 anyway. I bake mine longer as I like mine on the caramel colored side.  Baking at 350 gives it a better taste, smell and texture. I've tried both ways. 350 is much better. I think LuHu can attest to this also. LuHu???


Hi Italy,

Yes, I can attest to this. I had posted same, I thought, on this thread, but when you asked I decided to look for the post. I looked, and looked, and looked and then decided I had lost my mind. Then I remembered there were two ghee threads running simultaneously, so I checked there. Of course, there it was---in the `Ghee (clarified butter)' thread. See below:

Quoted from LuHu


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.'  :)


(The 'this site' refers to the rebecca wood site that was the link that was posted as the 'how to make ghee' recipe in the thread from which I just took this post.)
Posted by: 1507 (Guest), Tuesday, October 31, 2006, 9:35pm; Reply: 18
Quoted from Diann
I made my first batch of ghee yesterday.  I must say that it smells much better than the one I purchased.  It is also a more yellowish color and it is so much cheaper to make it than to buy it!  A win-win, I would say.


Not so sure it's cheaper. The organic, cultured unsalted butter I bought to make ghee was nearly $8. I toyed with the idea of using regular old butter, but I decided to do it right the first time. Besides, I suppose I will have more ghee at the end than I got in that tub I purchased (which is almost gone already so I need to get crackin' and try making some).
Posted by: LuHu, Tuesday, October 31, 2006, 9:57pm; Reply: 19
Quoted from rottlady


Not so sure it's cheaper. The organic, cultured unsalted butter I bought to make ghee was nearly $8. I toyed with the idea of using regular old butter, but I decided to do it right the first time. Besides, I suppose I will have more ghee at the end than I got in that tub I purchased (which is almost gone already so I need to get crackin' and try making some).


Hmmmmm. I probably wouldn't have made ghee at home if my butter was $8/lb either when I could have bought a 15 oz jar of Purity Farms for <$9 with no chance of botching it! Fortunately, the Straus, organic, unsalted butter is <$6/lb here which makes it cheaper to make my ghee at home. I must say, though, while Purity Farms was very good, imo, I like the ghee from the Straus butter much, much better!  ;D
Posted by: Victoria, Tuesday, October 31, 2006, 10:30pm; Reply: 20
Our natural food stores sell Straus, along with other organic butters.  There is a range of prices, and although Straus is the most expensive, it also makes the best quality ghee, with the smallest amount of loss.
Mother's is cheapest, but I lose a lot of volume in the stuff that settles out.
Woodstock is next cheapest, and is better than Mother's but not as good as Straus.
Then there are other brands, and sometimes on sale.

When I can afford it, I keep going back to Straus.  One thing about it, you don't have to cook it as long, and if you do, it can burn quickly.  Just keep an eye on it.
Posted by: Drea, Tuesday, October 31, 2006, 10:39pm; Reply: 21
I've not tried Straus (although I absolutely LOVE their whole milk yogurt) butter to make ghee; I usually use Organic Valley cultured sweet cream butter. I can find this at my LHFS for under $6 per pound, and it makes about 15 ounces of ghee. OV is tried and true. Next time I see Straus, though, for a reasonable price, I'm going to make a batch to see if I can discern the taste difference.
Posted by: Joy, Wednesday, November 1, 2006, 5:13pm; Reply: 22
I do have a question about ghee proportions?  

I plan to use it more often when baking.  If a recipe calls for, let's say a stick of butter, how much ghee would I use instead?  I know using ghee is much less but how does that translate?

Thanks in advance to all you "Wise Geeks".   That's tongue-in-cheek because there is a free newsletter and that's what it's called.

Joy
Posted by: italybound, Wednesday, November 1, 2006, 5:38pm; Reply: 23
Quoted from Joy
IThanks in advance to all you "Wise Geeks".   That's tongue-in-cheek because there is a free newsletter and that's what it's called.Joy


To what does this newsletter pertain? Something in which "we-all" might be interested? :-)
Posted by: Joy, Wednesday, November 1, 2006, 7:00pm; Reply: 24
Ok, I see my question was asnwered by Alia in the "upper regions of this post" and thanks for that.

Italy - when I put in the search "What is Ghee?" an explanation of what it was, its orgins, etc. was explained.  They also give you an opportunity to sign up for a free newsletter.  I mistakenly thought it was "all about Ghee".  lol

The premise seems to be a "diverse range of questions starting with What is?

Joy
Posted by: Drea, Friday, November 3, 2006, 7:33pm; Reply: 25
I've been making and using ghee for many years and I have never (before this morning) actually put plain ghee into my mouth. I had a disturbing incident with butter when I was a child and for years could not eat it. This morning, however, for some unknown reason, I put the spoon that had the remnants of ghee on it (from scooping it out of the jar), and stuck it in my mouth. One word...YUM! All these years, I didn't know what I was missing *lol*!
Posted by: Lola, Friday, November 3, 2006, 7:42pm; Reply: 26
join the club!! )  lol
Posted by: italybound, Friday, November 3, 2006, 8:50pm; Reply: 27
Quoted from outdoordrea
I've been making and using ghee for many years and I have never (before this morning) actually put plain ghee into my mouth. One word...YUM! All these years, I didn't know what I was missing *lol*!


Ahhh, Drea, I was just going to post about this. I've been reading about how good it is to take for this and that, by itself. All I could think was  :X.  However, one day, after smelling that oh so yummy smell after making my last batch, I let some cool and had a tablespoonful. Ohhhhhhhhhhh, I'm hooked!!! I'll be having some now and again, by itself. It is even good like that!!! Whew hew!!  ;D
Posted by: Joy, Saturday, November 4, 2006, 7:31pm; Reply: 28
I had about a third of a jar in the refrigerator.  It was relagated (?) to the furtherest regions of the top shelf.  I gave it the sniff test.  Didn't know at the time it had a long "shelf life" without manufactured ingredients to keep it "fresh".

Made the pumpkin seeds with it and they were delish!  There was a spoonful left in the dish and it was kind of stuck together because I kept it in the frig.  (Floridians keep almost everything that's edible in the refrigerator because when it's hot which is most of the year you can fry an egg on the hood of your car.

Well, I snacked on that little bit and then I started picking the remnants off the bottom of the dish with my nails.  When I couldn't get the few last pieces up I switched to scrapping them off with a spoon (don't want to break any nails, now.)

My next stop is WF and ghee and pumpkin seeds on are the list.  The stuff is great!!!!


Joy
Posted by: italybound, Saturday, November 4, 2006, 7:46pm; Reply: 29
Quoted from Joy
My next stop is WF and ghee and pumpkin seeds on are the list.  The stuff is great!!!!Joy


It is kinda addicting isn't it. :-)    But Joy, do if you dare try making your own, it's so easy. Organic unsalted butter, baking dish, 350 oven, timer set at 55 min, go about your business until timer goes off, set it again for 5 minutes, keep an eye on ghee. It should be clear and the dairy gunk settled to the bottom. Let cool, skim anything off the top that might be there (can be used for flavoring in foods), strain, throw away the gunk the strainer caught, store in glass bowl (or container). Can leave on counter when the weather is cooler there. Just be sure to always, always, always use a clean utensil when dipping. Clean fingers too.  ;) ;D
Posted by: gulfcoastguy, Sunday, November 5, 2006, 1:24am; Reply: 30
Question, has there been a consensus reached on using salted versus unsalted butter? The gheek wannabes want to know.
Posted by: Victoria, Sunday, November 5, 2006, 2:49am; Reply: 31
The only difference I've seen is that with the salted butter, there is a little more sediment on the bottom.
Posted by: yaeli, Sunday, November 5, 2006, 3:07am; Reply: 32
Quoted from pkarmeier
Just be sure to always, always, always use a clean utensil when dipping. Clean fingers too.


Clean and DRY...  :B :K)  (repeating the lessons I learnt here lately... with best results!)

Posted by: yaeli, Sunday, November 5, 2006, 3:20am; Reply: 33
Quoted from outdoordrea
I had a disturbing incident with butter when I was a child and for years could not eat it. This morning, however, for some unknown reason, I put the spoon that had the remnants of ghee on it (from scooping it out of the jar), and stuck it in my mouth. One word...YUM! All these years, I didn't know what I was missing *lol*!


I just feel gratitude. Praise the Lord for giving us these good times and opportunities and for actually guiding us to free ourselves from the wrongs of the past and enjoy afresh the things which are good for us.

Posted by: italybound, Sunday, November 5, 2006, 2:15pm; Reply: 34
Quoted from yael_p
Clean and DRY...  :B :K)  (repeating the lessons I learnt here lately... with best results!)


yes, dry also. thanks for adding that yael p.    'tis very 'portant as well.  ;D
Posted by: Joy, Sunday, November 5, 2006, 7:28pm; Reply: 35
I truly admire anyone who makes ghee, Italy, and from what I'm reading quite a few of you do. I'm putting it on my "to-do" list but right now I'm getting it at the HFS.  I'll see how long this jar lasts.  It's probably cheaper to make also once you have the ingredients.

Gee, ghee is great!


Joy
Posted by: italybound, Sunday, November 5, 2006, 7:43pm; Reply: 36
Quoted from Joy
Gee, ghee is great!Joy


Yes, it is. My dog, Rosco, even loves it. When my bowl is empty, I let him give it one final 'clean up'.  Oh, that would be before it's run thru the dishwasher. :-)  And lemme tell ya, if ya didn't know better, you'd think the bowl was clean, it's so spotless. NO ghee left anywhere in sight. :-)   Smart puppy. Told the DH I think he's blood type A (LOL) because he doesn't do well on beef and he won't eat green peppers.  8)
Posted by: Joy, Monday, November 6, 2006, 7:08pm; Reply: 37
Italy,

Sounds like he is "A" smart puppy, indeed.......



Joy
Posted by: italybound, Monday, November 6, 2006, 9:45pm; Reply: 38
Quoted from Joy
Italy,Sounds like he is "A" smart puppy, indeed.......Joy


yes, yes, in the ghee arena he cewtainly is. Otherwise, well,  ::) .  Not enough training time as a puppy, but I love him just the same. He can make me smile no matter how blue I feel. Man's best friend, yes indeed.  ;D
I know the DH was rolling his eyes inside when I said that, but like a good hubby, he kept it to himself. LOL.

Quoted from yael_p
I just feel gratitude. Praise the Lord for giving us these good times and opportunities and for actually guiding us to free ourselves from the wrongs of the past and enjoy afresh the things which are good for us.


yael, I am in total agreement here. And it extends way beyond BTD, as I suspect you might have meant. :-)
Posted by: rustyc, Monday, November 13, 2006, 8:04pm; Reply: 39
I know this thread has had quite a run but just had to say I made my first ghee today!  Was roasting a couple of chickens and thought why not pop the butter in too.  When someone said it was incredibly easy I thought, well it will be when you know what you're doing but certainly doing it in the oven really was so so simple - don't put it off any longer!
Posted by: Lola, Monday, November 13, 2006, 8:57pm; Reply: 40
congratulations on having had the courage to just DO IT!!! lol
Posted by: italybound, Tuesday, November 14, 2006, 4:23pm; Reply: 41
Quoted from rustyc
I know this thread has had quite a run but just had to say I made my first ghee today!    When someone said it was incredibly easy I thought, well it will be when you know what you're doing but certainly doing it in the oven really was so so simple - don't put it off any longer!


rustyc, congrats! on your first batch of ghee. It IS so easy isn't it. The oven method is soooooo easy that's why it is my choice and why I keep blabbin' about it. LOL.  Just hope you really enjoy it. It is even good first thing in the morning by itself.  Just melt a tablespoon or 2 and let it cool (but still liquid). Gulp it down. Sooooo good. Never thought I could do that either.  ;)
Posted by: Colleen, Tuesday, November 14, 2006, 4:27pm; Reply: 42
I bought Ghee on the weekend and it tastes awful ... like fat, not at all the taste of butter that I was expecting.  Are my expectations out of whack?  I spread it on a slice of manna bread and yuk!  Figure I'll use it up sauteeing onions of some such thing.
Posted by: Lola, Tuesday, November 14, 2006, 5:43pm; Reply: 43
homemade ghee is delicious!
I ve never bought ghee........
Posted by: italybound, Tuesday, November 14, 2006, 6:33pm; Reply: 44
Quoted from Colleen
I bought Ghee on the weekend and it tastes awful ... like fat, not at all the taste of butter that I was expecting.  Are my expectations out of whack?  I spread it on a slice of manna bread and yuk!  Figure I'll use it up sauteeing onions of some such thing.


Sorry for the bad experience w/ the ghee.   :o   Even the store bought tasted okay to me, but making it yourself, well..........no comparison. And Colleen, did the ghee melt when you spread it. I think it tastes much better if it's melty.  ;) ;D
Posted by: Colleen, Tuesday, November 14, 2006, 6:39pm; Reply: 45
No, it didn't melt, it stayed sort of solid like butter but a slightly different consistency.
Posted by: italybound, Tuesday, November 14, 2006, 6:44pm; Reply: 46
Quoted from Colleen
No, it didn't melt, it stayed sort of solid like butter but a slightly different consistency.


I imagine it might be a little ucky tasting in that state. Try using it in a melted version, I think you might like it then. Hopefully anyway.  :D
Posted by: Joy, Tuesday, November 14, 2006, 6:58pm; Reply: 47
Colleen,

Yea, store bought ghee is an acquired taste, at first.  My first experience was it looks like lard, doesn't spread well at all, and tastes fatty (without the creamy taste that butter has).

As Italy suggested try it melted.  Actually, it tastes great when I make pumpkin seeds with it and some sea salt (if this is compliant for you).  It's baked in the oven and that seems to enhance the flavor, at least for me.

Hope you can give it another try.  I still haven't tried my hand at making it.


Joy
Posted by: Victoria, Tuesday, November 14, 2006, 7:01pm; Reply: 48
Storing it at room temperature may also make it more user-friendly!  ;-)

(But make your own, before giving up on it!)
Posted by: italybound, Tuesday, November 14, 2006, 7:10pm; Reply: 49
Quoted from Joy
Actually, it tastes great when I make pumpkin seeds with it and some sea salt (if this is compliant for you).  It's baked in the oven and that seems to enhance the flavor, at least for me.


I second this!  :)
Posted by: Drea, Tuesday, November 14, 2006, 8:56pm; Reply: 50
Since I'm on a limited budget (full-time student), I've decided to give jars of homemade ghee to family and friends for holiday presents (my local HFS is having a sale on unsalted cultured butter - $3.99 per pound!). It's a good way for them to try the wonders of ghee and it makes me feel good to know I'm giving something that's healthy.
Posted by: italybound, Tuesday, November 14, 2006, 10:26pm; Reply: 51
Quoted from outdoordrea
Since I'm on a limited budget (full-time student), I've decided to give jars of homemade ghee to family and friends for holiday presents (my local HFS is having a sale on unsalted cultured butter - $3.99 per pound!). It's a good way for them to try the wonders of ghee and it makes me feel good to know I'm giving something that's healthy.


Excellent idea Drea!!  I know it's very hard for me to give or make anything that is junk, for gifts, especially to the kids.  :-/ :)
Posted by: rustyc, Thursday, November 16, 2006, 2:13pm; Reply: 52
What is the reasoning behind a spoonful first thing in the morning???
Posted by: Debra+, Thursday, November 16, 2006, 2:49pm; Reply: 53
Quoted from rustyc
What is the reasoning behind a spoonful first thing in the morning???


To help with digestion.

Debra :)

Posted by: italybound, Thursday, November 16, 2006, 3:21pm; Reply: 54
also:
http://www.dadamo.com/bloggers/ask/archives/00000177.htm

(sunny)
Posted by: Victoria, Thursday, November 16, 2006, 5:48pm; Reply: 55
Ghee on an empty stomach is one of the natural remedies in an anti-candida protocol also.
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