Print Topic - Archive

BTD Forums  /  Eat Right 4 Your Type  /  ghee storage ?'s
Posted by: geminisue, Thursday, May 3, 2007, 4:39pm
I made ghee in the oven for the first time, I strained it into a glass jar, and closed with lid.  Do I leave it setting out or do I store it in the refrigerator and how long does it last?
one pound of unsalted butter made 12 oz of ghee.
Health wise what amount should one eat in one day, if needing to lose weigh?
Please remind me of the benefit of ghee.  Thanks!
Posted by: Lola, Thursday, May 3, 2007, 4:57pm; Reply: 1
the outcome is perfectly sterile, can be left on your kitchen counter, no need for refrigeration.
add your ghee to any recipe you wish.....I use about 1 or 2 tablespoons of ghee a day.

and use plenty in my cooking for the whole family.
chuck full of butyrate which heals your gut.
http://www.dadamo.com/bloggers/ask/archives/00000177.htm

always use a clean utensil when using it, and dry, so you do not contaminate it.
Posted by: geminisue, Thursday, May 3, 2007, 5:39pm; Reply: 2
thanks Lola, your always so helpful
Posted by: Lola, Thursday, May 3, 2007, 5:44pm; Reply: 3
happy to help, when around.  ;)
Posted by: Susana, Thursday, May 3, 2007, 5:48pm; Reply: 4
I understand it is important to let ghee cool down before covering.

:K)
Posted by: Brighid45, Thursday, May 3, 2007, 6:48pm; Reply: 5
Yes--let the ghee cool completely before covering it, otherwise you'll get water condensation on the underside of the cover, which will fall into the ghee and spoil it. Any water, even a very small amount, will ruin ghee. Just pour the hot ghee into a clean dry container and let it sit until it is room temperature. Then you can cover it and store in a cool dry place.
Posted by: geminisue, Thursday, May 3, 2007, 7:23pm; Reply: 6
I covered while hot, is there anything I can do to correct this error?
Posted by: Susana, Thursday, May 3, 2007, 7:55pm; Reply: 7
Eat it fast. ;D

From my understanding, if ghee gets contaminated by water it goes rancid earlier. I do not know how long it takes to go rancid.

Also, I would say you can refrigerate it to make it last. After all, butter lasts long in refrigerator. Ghee lasts long at room temperature becuse milk solids and water, which make it go rancid, have been removed.

You should be able to tell it is rancid by the smell or taste.

:K)
Posted by: ABJoe, Thursday, May 3, 2007, 9:46pm; Reply: 8
Quoted from geminisue
I covered while hot, is there anything I can do to correct this error?

I have covered it while still very warm and not had a problem...  Of course, a pint (the results of 1 lb butter) only lasts about a week or two...  As long as there isn't moisture on the inside of the lid or on the surface of the ghee when you re-open it, I think it'll be fine.
Posted by: purlgirl, Thursday, May 3, 2007, 9:57pm; Reply: 9
All the unsalted organic butter I have found have stuff added. Like flavoring or ...(can't remember) What is permissable and what not?
Posted by: geminisue, Thursday, May 3, 2007, 10:28pm; Reply: 10
Thanks Susana and AB Joe, It was real hot when I sealed, so maybe, but will eat and watch for rancidity thanks, and Purlgirl- someone else will need to help you with this one,  you should be hearing an answer soon.  
Posted by: Lola, Thursday, May 3, 2007, 10:34pm; Reply: 11
remember it all boils down to ghee, so the less additives, the better.
Posted by: 495 (Guest), Friday, May 4, 2007, 12:26am; Reply: 12
I buy it ready from Whole Foods, I like it, but I keep it in refrigerator and then have a very hard time to open the lid. Should I keep it in food cabinet?
Posted by: eh, Friday, May 4, 2007, 12:31am; Reply: 13
Ozlem,
If your ghee was refrigerated when you bought it then you should keep it refrigerated because any condensation shall ruin it. If your ghee was bought off the shelf then there is no need to refrigerate it. However, as you've been storing it in the fridge keep it there.
eh
Posted by: Alia Vo, Friday, May 4, 2007, 12:38am; Reply: 14
Storing away from light on the countertop is fine.  Please make sure a clean and completely dry utensil is used each time before dipping into the ghee.

One teaspoon to 1 tablespoon should be fine daily depending on your specific health needs/goals/objectives.

Alia
Posted by: ABJoe, Friday, May 4, 2007, 1:48am; Reply: 15
Quoted from purlgirl
All the unsalted organic butter I have found have stuff added. Like flavoring or ...(can't remember) What is permissable and what not?

I saw this as well, so chose to get the salted butter that is only cream and salt... The solids that are left in the bottom are REALLY salty, but the ghee isn't... I ummm like it!
Posted by: purlgirl, Friday, May 4, 2007, 6:10am; Reply: 16
AbJoe -thanks.
Yes the Salted verson was basicly cream and salt and the unsalted had other stuff added.
Posted by: italybound, Saturday, May 5, 2007, 7:25pm; Reply: 17
Quoted from ABJoe
I ummm like it!


Me too..........just made a fresh batch - 2 lbs...........won't last long tho, I use it every day. :-)
Posted by: lstreat, Saturday, May 5, 2007, 9:43pm; Reply: 18
Quoted from Brighid45
Yes--let the ghee cool completely before covering it, otherwise you'll get water condensation on the underside of the cover, which will fall into the ghee and spoil it. Any water, even a very small amount, will ruin ghee. Just pour the hot ghee into a clean dry container and let it sit until it is room temperature. Then you can cover it and store in a cool dry place.


Yup this happened to me when I first started making ghee. Had to throw the whole batch away and start over. I have learned the hard way - now I just let it cool right down and I store it on the counter with no problems at all.
Posted by: geminisue, Sunday, May 6, 2007, 11:16pm; Reply: 19
Good News- I closed while still hot- it sealed the jar- so no condensation when opening- whew!
It sure is good.  Now I need to go buy some flaxseeds and make some crackers. m-m-m-m
Posted by: Lola, Monday, May 7, 2007, 12:37am; Reply: 20
good job!
Posted by: Henriette Bsec, Monday, May 7, 2007, 8:22am; Reply: 21
Have anyone any idea - how long frozen Ghee would keep ?
normal butter will keep around 3 months without getting rancid
- Im speaking about cultured salted butter- since that it is the version we use here in Denmark.
Reason why Iask is following:
Organic butter from the period Early May to Octobre contains way more vitamins and healthy stuff than winter butter. The butter is dark yellow due to the grass that organic cows here have to graze on in that periode
- while normal cows are mainly kept in the stables all year round- poor cows.
I prefer my butter and ghee in this period it taste better as well.
and I was thinking - that making a lot in octobre for the next months would be worth it.
My logic say that ghee would keep at least 3 months and maybe longer due to the no fat / no milk solids - but any thaughts ?
Posted by: Poly, Monday, May 7, 2007, 9:06am; Reply: 22
Quoted from purlgirl
All the unsalted organic butter I have found have stuff added. Like flavoring or ...


Butter with flavoring?!? :o
What flavor? Butter-flavor?
What has the world come to...?!? ::)

Quoted from Henriette_Bsec
My logic say that ghee would keep at least 3 months and maybe longer due to the no fat / no milk solids - but any thaughts ?


I'd say the same: At least 3 months.

Good idea, btw, to make a big batch from the good summer-butter! :)

Posted by: eh, Monday, May 7, 2007, 9:10am; Reply: 23
Henriette,
Boy are you in luck! Ghee keeps for years without refrigeration and you should definitely NOT freeze it!. Store it in a dry dark cool place. In fact, somewhere in another thread I wrote about starting up a ghee cellar to store vintage ghees. It'll become more potent medicinally with age. eh
Posted by: Poly, Monday, May 7, 2007, 9:33am; Reply: 24
Quoted from eh
Henriette,
Boy are you in luck! Ghee keeps for years without refrigeration and you should definitely NOT freeze it!. Store it in a dry dark cool place. In fact, somewhere in another thread I wrote about starting up a ghee cellar to store vintage ghees. It'll become more potent medicinally with age. eh


I actually wondered about the freezing-part - if it would ruin the fat-molecules...?

A ghee-cellar - not bad... Hee... :D
Posted by: Ronagon (Guest), Monday, May 7, 2007, 10:24am; Reply: 25
I like the taste of ghee.  It's very mild.
Posted by: Henriette Bsec, Monday, May 7, 2007, 11:14am; Reply: 26
Quoted from eh
Henriette,
Boy are you in luck! Ghee keeps for years without refrigeration and you should definitely NOT freeze it!. Store it in a dry dark cool place. In fact, somewhere in another thread I wrote about starting up a ghee cellar to store vintage ghees. It'll become more potent medicinally with age. eh


It does :-/
Hm
Personally I find that my ghee after a few months starts to taste different - found a glass - not used from december and it was a tiny bit rancid... then again Im a supertaster :-D

About the fatmolecules I really dont think it would be ruined.
When my coop has organic jersey butter ( Thiese) on sale I buy more and freeze and it works completely fine.
Posted by: Kristin, Monday, May 7, 2007, 1:23pm; Reply: 27
I also stock up on organic butter when it is on sale and freeze it. I see no difference between frozen butter and chilled butter at all. I have used both to make ghee and to be honest, I get better results from the butter that was frozen.....


Another note.... when talking with a man stocking commercial ghee in the store.... he was putting it in the refrigerator section and when I told him ghee shouldn't be refrigerated, he said it always comes chilled from the distributor. So I think regardless of where commercial ghee is at the store... it has been refrigerated at some point in its journey.
Posted by: Drea, Monday, May 7, 2007, 2:31pm; Reply: 28
Quoted from Kristin
I also stock up on organic butter when it is on sale and freeze it. I see no difference between frozen butter and chilled butter at all. I have used both to make ghee and to be honest, I get better results from the butter that was frozen.....

I do the same, stock up when the price is low, then freeze...but, I freeze the butter, not the ghee.

Quoted from Kristin
Another note.... when talking with a man stocking commercial ghee in the store.... he was putting it in the refrigerator section and when I told him ghee shouldn't be refrigerated, he said it always comes chilled from the distributor. So I think regardless of where commercial ghee is at the store... it has been refrigerated at some point in its journey.

Another reason to make your own ghee...that way you know where it's been! :D
Posted by: Kristin, Monday, May 7, 2007, 3:03pm; Reply: 29
I've never tried frozen ghee either.... but I am wondering why this wouldn't work. Is it for the texture only... or does heating the butter and removing the milk solids and water alter the chemical structure of the ghee to a degree that freezing is not a viable possibility?

Posted by: Henriette Bsec, Monday, May 7, 2007, 3:03pm; Reply: 30
Quoted from Kristin
I also stock up on organic butter when it is on sale and freeze it. I see no difference between frozen butter and chilled butter at all. I have used both to make ghee and to be honest, I get better results from the butter that was frozen.....


Another note.... when talking with a man stocking commercial ghee in the store.... he was putting it in the refrigerator section and when I told him ghee shouldn't be refrigerated, he said it always comes chilled from the distributor. So I think regardless of where commercial ghee is at the store... it has been refrigerated at some point in its journey.


Interesting.
Posted by: Poly, Monday, May 7, 2007, 5:51pm; Reply: 31
Quoted from Kristin
I've never tried frozen ghee either.... but I am wondering why this wouldn't work. Is it for the texture only... or does heating the butter and removing the milk solids and water alter the chemical structure of the ghee to a degree that freezing is not a viable possibility?


Hm, I don't know why I was unsure about frozen ghee. I imagined it as gritty. (think)

Come to think of it, I don't know why it shouldn't work to freeze ghee.
I know butter freezes just fine, and that's a mixture of 20% water (whey) and 80% fat. Ghee is 100% fat.

I think I'll try freezing a part of my next batch and see what happens. :D
Posted by: Kristin, Monday, May 7, 2007, 8:23pm; Reply: 32
Quoted from Poly


I think I'll try freezing a part of my next batch and see what happens. :D


:D Yea Poly!!!  You can be the experimenter and let us know what happens.... Inquiring minds (well,... my mind)  ::) want to know....


:K)

Print page generated: Saturday, April 19, 2014, 10:41pm