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Showing results for tags 'ghee'.
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Hey Whole30 Forum! Is there anyone in New Zealand doing a Whole30? I found a company that makes Ghee and I was wondering if it's Whole30 approved? The company is called Gopala. Thank you!
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Prior to starting whole 30 today, I have enjoyed eating 4th and Heart white truffle ghee. Is white truffle whole 30 compliant? I did some research about truffle and it’s some type of fungus. Thanks!
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This is the first time I made ghee, but I can’t get the tiny bits of white foam off the top. Is it ok to leave like this?
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Storebought ghee smells sour - make my own?
Christine H posted a topic in Food, Drink and Condiments
Hello all, I'm about to start my first Whole30 and I didn't expect to find myself on this forum, but unfortunately I'm the kind of person who doubts everything and is always afraid to do things wrong... So here's my first question :P. I've made my own ghee in the past but I wonder whether I can trust that to be completely lactose free, because I'm not exactly sure how long to bake and how much to scoop off. So I bought ghee for my Whole30 instead of making it. But... I've tried two brands so far, and both smell sour :(. Not digustingly sour, but still a little off. My homemade ghee smelled better. Also, the website of the Ghee Easy jar I just bought states "Not all Ghee is by definition lactose free. Poor quality mechanically produced Ghee is not always completely lactose free. Ghee Easy, made through extensive heating, is most of the time completely lactose free. However, we do not test every batch for presence of lactose, so a small trace of lactose can sometimes be present." So I'm wondering whether that is good enough! Is making my own the safest option, after all? Cheers, Christine -
Hi. Just made my first batch of ghee, I let the butter melt and the solids come to the top, I skimmed off the foam and poured the butter through a cheese cloth but I didn’t have a bunch of solids. It was mainly a more solid foam and it wasn’t really brown. I didn’t know if I needed to put it back on the stove and reheat it to get some more solids out? I may have had the heat up too high and not let it simmer long enough, although I had it on the stove for a while. Thank you!
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My boyfriend and I just started our first Whole 30 on Sunday. Pre W30 we always used Kerrygold butter, which would normally be fine except it's not clarified. I was going to get a bunch and make ghee with it, but then I found a huge tub of it at the market that I suspect will last us the whole 30 days, if not more. The only problem is that it was sort of pricey (13 dollars for 13 oz) but I figured that this would actually be more cost effective than trying to make that much since grass fed butter can be close to 5 dollars a package and I guessed it would take 4 or 5 to make the same amount as the store bought, but now I'm not so sure I was wondering, for those of you who make their own ghee, how much ghee do you get out of a package of butter once it's clarified? Do you find it more cost effective to buy it or make it?
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Hello. It’s my first time posting on the forums. Day five here! I have noticed some paranoia settling in regarding food. I made my own ghee before I started the program to save myself some money. I followed a YouTube video which did not show the skimming of the foam on top. The person merely filtered it through some cheese cloth, so that’s what I did. I saw yesterday in the Whole30 book a recipe that required the skimming of the foam. That got me thinking.. I used my ghee for the first time yesterday. I left it at room temperature since I heard you can do that since the milk proteins have been removed. I smelled the ghee before and it smelled a little spoiled/sour. I have never used ghee before so I have no point of reference. That smell has made me ponder whether I have made the ghee correctly. If I did not, there may be milk proteins remaining, right? Should I start over.
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Trader Joes Ghee...Compliant or Not Compliant??
harrahv posted a topic in Food, Drink and Condiments
OK I saw that this question was posted in the past but not sure a clear answer was given.. Trader Joes Ghee has Milk as an ingredient. Does this make it non-compliant?? -
Ghee / Clarified Butter from Trader Joe's has milk in it????
RanktheTank posted a topic in Can I have ___?
Does anyone know if it's okay that the clarified butter has milk in the ingredients?? Did it originally have milk but not in the end product?? I thought that was the point of clarified / ghee??? -
Today I was at Trader Joe's and came upon a seasoned buffalo ghee. I purchased it and here are the ingredients: buffalo milk, spices, black mustard seed, turmeric, fennel seed, whole cumin, coriander, ginger, cinnamon and cardamom . It also says "This product is made with buffalo milk." What's confusing to me is the "buffalo milk" part. I thought that since it was a ghee, the product would have gone through the clarifying process, making it compliant, but I'm hestitant because of the milk listed in the ingredients. Anyone know if this is okay or not? I haven't used it yet.
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Ok…here are my questions…. 1) once ghee is open must it be refrigerated? 2) Are we allowed Vita coco water (pure coconut water and that with added pineapple)? 3) Are we allowed coconut sugar? 4) What is a serving size of sweet potatoes? 5) What kind of coconut milk is compliant and what are you using if for? 6) How many is too many Lara bars? 7) Do you not eat something sweet when you feel you need something sweet? Like you don’t eat a fruit dessert or munch on sweet potatoes as a snack when you need something? If that is considered feeding the “sugar dragon” then what do you do when a craving hit? I’m finding it interesting because I often eat when I’m not hungry but feel dissatisfied. Please help! Thanks, Melissa
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Hey guys.... I am new here in this forum.
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Hi All, I started Whole30 recently. Today is my 12th day and I am really enjoying my journey. Somehow I feel that I am eating too much fat (eg ghee, oil). Please let me know what is the recommended fat consumption. Usually have 2-3 tbsp cooking fat (ghee) per meal to cook etc. Is it too much? Thank you. -O
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milk solids What to do with the milk solids from homemade ghee
Robertaworley posted a topic in Cooking
I just made my first batch of ghee today. My problem wasn't making it but rather what to do with the solids. So, off to internet research land I went. Many people, it would seem, save this and feed it to their dogs. Boy oh boy! Are my dogs ever spoiled! -
I have about 35 days before my Whole 30 begins ( since I have a wedding to travel to & vacation planned). I'm trying to understand what "cooking fats" I can use for Whole 30? I used to use cooking spray, evoo, vegetable oil, or butter.
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Tried this once, and that's all it took to become a regular on my food menu! 2 yellow squash 2 green squash 1 large red onion *Split the squash vertically, then split the halves into long, skinny strips. I get about 6-8 per half. *Cut the onion into the thinnest RINGS that you can. Either use a veggie basket/tray, or a cookie sheet lined with foil (be aware that using a cookie sheet really doesn't allow the squash to lose their moisture and you will end up with a limper veggie medley): *Layer the onions on the bottom. *Spray (I use a Misto) with EVOO, if no sprayer -- drizzle. *Make a salt/pepper pinch bowl (about 2/3 pepper) and sprinkle the onions liberally with mixture *Layer the split squash on top of onions. Try to keep them at one layer only. *Spray/drizzle with EVOO. *Sprinkle salt/pepp mix, but NOT as much as you used on the onions. *Use either your grill or broiler to get the veggies to a cooked, but firm level. *Have a searing hot cast iron skillet (I love you, Lodge) ready to have a tablespoon of ghee dropped into it. Distribute ghee evenly. The pan needs to be HOT. Did I mention HOT?! *Drop the veggies in the pan, and using coated tongs or wooden instruments, try and get the onions in contact with that searing hot iron to caramelize them. Takes me about 10 mins in the cast iron to get a real nice color and some singeing going. Enjoy. The veggies keep incredibly well. Easily 4 days inside a well-sealed glass container.
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Has anyone else used Trader Joe's ghee/clarified butter? I am off dairy completely except ghee, and I bought some instead of my regular Organic Valley blend, and it looks... grainy. It looks like it has protein still left in it. Has anyone tried it with good/bad results?
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Hello there! My name is Jessica and I am on day 23 of my first Whole30. I am 32 years old and have been diagnosed with asthma since the age of six. I have stuck to the program very closely and am feeling much better. I have noticed a notable improvement in my asthma symptoms so far. I take one 10mg Singulair tablet at night and an inhaler as needed. I'm down to 2 puffs 1-2x a day (an improvement from 2 puffs several times a day.) All of the sudden the other day it dawned on me that maybe I shouldn't be eating nightshades. I was digging into some baked eggplant with a homemade tomato sauce with ground chicken when this happened. Being Italian and growing up consuming tomatoes and spicy food daily...and also having an extreme love affair with all ethnic food...I immediately panicked. As I started to research online all I could find was inconclusive information. Asthma can be looked at as an autoimmune disease in some schools of thought and not in others. Many personal accounts I read said that their asthma symptoms had disappeared after only a couple weeks on the Whole30. I do know that everyone is different and this is going to be a further process of elimination. But I could not find clear information on whether or not I should be consuming nightshades, eggs, and maybe even ghee and nuts and seeds. I sort of started to feel down yesterday seeing as my egg and nightshade consumption have been very high during my Whole30. I know that even considering that, I have been rewarded with many benefits. SOooo...my question is for all you Whole30 asthmatics out there. Are you eating nightshades? If not, did your symptoms improve with the removal of them? Are you eating eggs? Ghee? Nuts and seeds? Thank you!!!!
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Hey Everyone! Today marks the start of day 4 for me! Day one was January 6th. Thus far it is going great and I feel "hungover" as expected but still excited about the process. On January 6th at 5am, my start day before work I wanted to make a frittata - step 1 was to put 2 tablespoons of ghee on the skillet. I put 2 tablespoons of ghee on my stainless steel hot skillet and immediately the flames flew up and almost touched the ceiling! Soon after the smoke filled my apartment, my cats went crazy, the fire alarm went off and as I ran to my balcony door to open it up and let the smoke out I contemplated jumping off because how have I comiiteed to this program, spent the day before food shopping, and have almost burnt my apartment complex down on step one of day one at 5am? That night while cooking the pan seared chicken I thought I would switch to the coconut oil and, to my surprise, the same thing happened except not as much smoke this time - lit the pan on fire! What am I doing wrong!? haha Now I just look at my coconut oil and ghee in the cabinet and wish I could use them. Thanks everyone! Avery
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I just made my first batch of ghee, but I am nervous about eating it because I'm not sure I did it right. If anyone can help, please comment! So I put three large sticks (like really large) of butter into my crockpot, turned it on high and covered it for 45 minutes ish before I remembered you aren't supposed to cover it. A little while after, I noticed a lot of bright yellow substance forming on the bottom, with the clear melted butter and then the foam on top. So I stirred it.... it started to boil really quickly and the yellow film went away, but so did most of the foam on top. I waited for it to reaturn, but most of it didn't, just a little. It started getting brown and carmelizing, so I turned the heat off and double strained it. Does anyone have any advice on whether or not I should eat it? Did all the proteins get out? I'm very sensitive to dairy protein, so it's not just messing up my whole 30 I'm worried about....
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Recipe calls for browned butter (sauce), but browned butter and ghee are not the same correct? Because browned butter still contains the milk solids. But ghee will not brown because the milk solids have been removed. So can/should I cook my ghee a little longer until it browns (like I did the first time I tried to make it) and then remove the solids to create the same effect? Is this whole30 compliant?
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My husband and I are about to officially start our Whole 30 and I was wondering if adding ghee and coconut oil IN ADDITION to a protein+fat breakfast would end up being too much fat? I usually have an omellete made up of 2 eggs, 1/2 cup egg whites, a chicken sausage with 13g of fat, shredded zucchini, diced bell peppers, and 1/8 avocado (I have to eat low fodmap, hence the small amount of avocado). I cook the omellete in about 1 tsp of ghee. Sometimes I'll drizzle a small amount of buffalo sauce (from the whole 30 book) over the omellete. So would adding ghee and/or coconut oil to my coffee end up being too much fat? If not, how much would you suggest that I add if It accompanied a meal of this size?
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For your clarified butter/ghee-making needs, saw this at Vons today: Haven't sampled it yet but looks awesome! http://www.amazon.com/pack-Allgau-Grass-German-Butter/dp/B005TPJN7M
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Hey guys, I'm on day 28 of my Whole 30 and I've been feeling great up until i ate dinner last night. I ran out of ghee yesterday so i went to my local indian supermarket and bought some, see the attached pictures. The ghee I've been using up until now was very smooth with no separation or anything. For dinner I had carnitas pork with veggies sauteed in the new ghee, after dinner my stomach felt full and bloated, something I haven't felt in a while. This morning I feel a bit nauseous. I cooked my breakfast of eggs and sweet potato in the ghee again to sort of test it and see if its the culprit. Could this new ghee be bad or contain any dairy? HELP! Allison
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Embarassing question: Is organic cultered butter the same as clarified butter? I haven't seen any clarified butter or ghee yet. Any Canadians know of a good brand and where to find it?
