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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!

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!

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?

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!

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?

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.

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??

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

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?

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

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....

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?

Apologies if this has been covered - I searched but couldn't find a definitive response (maybe just end-of-the-work-day scatterbrain!). I know coconut oil has magical health benefits and all. The problem: I really, really hate the taste of virgin coconut oil. (Coconut anything, really. I have a perfectly good jar of coconut butter that I can't bring myself to eat.) It's fine if I use it to, say, saute onions for chili - all the other ingredients cover it up - but cooking eggs or putting it in my coffee is not okay, and even pan frying in it I can taste it. Someone here (don't remember who, not a mod) told me to get refined coconut oil and you can't taste it, and the extra processing is fine. I have a jar of LouAna's in my cabinet right now and that's a-OK - no coconut taste. I thought all was well till I started reading that refined coconut oil is actually not great at all and you need the virgin to get any of the health benefits. So, is that the case? When people are spouting the benefits of coconut oil, does it have to be unrefined/virgin coconut oil? If refined coconut oil is not so great for you, is ghee my best (only?) other option for pan frying and that kind of thing? I tried eggs with ghee during my W30 and the butter taste was too strong - I much preferred them scrambled with olive oil. Apparently I am very picky when it comes to my fats!

Dear Fat, I remember the 90s. I remember Susan Powter and the fat-free craze. I remember Snackwells. I remember dry toast, plain baked potatoes, and screaming at my mom for cooking onions in a tablespoon of olive oil. I remember fat-free yogurt, pretzels, cheese (what?), ice cream. I remember thinking Red Vines were a health food because they were fat free. I know you remember it too. Thank god those days are over. Fat, I'm sorry you had to spend any time in exile. I'm on day 11 of my first Whole30, and before today I used to hide my love for mayo like a dirty little secret. Folks, today I'm coming out of the closet. Fat, I am in love with you. I love you in all your glorious forms (except partially hydrogenated and massively processed; also, sorry canola, but we're through; butter, see you in 20 days, if you're lucky). I am obsessed with Melissa Joulwan's mayo. http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/ I dream about my homemade, nutty-smelling, definition-of-savory ghee. I could eat an avocado with a spoon, and do. A dollop of pesto in my morning omelette delights me like nothing else. Sweet potatoes, diced and roasted in coconut oil, rock my world. Sunshine sauce is my jam ("jam" like "rad thing I love," but I suppose "jam" like "jelly" too). Fat, how did I live without you for so long? Talk about insanity. As far as I'm concerned, you make the world go round, make life worth living, and may be the key to world peace. Well, maybe not. But you get my point. Fat, I'll never hide my love for you again. See you soon. Sincerely, Caroline

I'm 4 days into my whole 30 and it's going well. I had previously replaced most cooking fat in my daily cooking with coconut oil but picked up some ghee because it was on the list of 'ok to eat.' I'm curious about whether it is a healthier choice to continue to primarily use coconut oil or if the added/different flavor of ghee is an ok swap? I also picked up some avocado oil and love the light flavor. Would it work in mayonnaise? Thanks so much!

i just started the whole30 three days ago, and have started stocking up my pantry. i was delighted to see that trader joe's sells jars of ghee! however, it does not say anything about being organic (but the cows are not treated with rBST). i know it's recommended that we have ghee/clarified butter from 100% organic and pasture-raised cows, but is this ghee still an ok option? i'm working on a fairly tight budget. here's what it says on the label: "ingredients: unsalted butter. contains milk." any help would be appreciated! thanks!

I started Whole 30 on 1 August and have been using the ghee I found at my local supermarket. I live on Gold Coast Australia. I cannot find for the life of me a shop that carries organic grass fed ghee. I can probably buy it from overseas but it's very expensive. For the last five days I used ordinary ghee, I'm not sure if it is grass fed or not. I only just noticed that the ghee MUST be organic grass fed. Is the damage done and I need to start again? Or can I just carry on and use extra virgin olive oil or organic raw coconut oil? Please help.

Bulletproof coffee...what is it and how is it made.

Hey all, I've seen two store-bought ghees. One was solid at room temperature, and the other was decidedly liquid. Is one better than the other?

I did the bulk of my grocery shopping today for tomorrow's Day 1 so my veggies will be freshest! I found a jar of Spectrum coconut oil, but I couldn't find any ghee. I shop at a military commissary but definitely can go elsewhere out in town when necessary. I'm not even sure WHERE to find it, honestly. I tried Googling on my phone while in the store and it said to look on the ethnic aisle, but I didn't see any. The closest Whole Foods is 1 hour and 20 minutes away... doable, but not preferable. Any other stores that I could try? Thank you so much for any help!

How do you store your ghee? Do you keep it in the fridge, or out all day" what kind of container do you use? My first ghee went into a large mason jar and into the fridge. The ghee got hard, and the mason jar isn't the best for scooping hard ghee out of. Lol. So i have to rethink my methods. I thought id ask for advice. Also, I'm having a hard time finding pastured, unsalted butter. Where do you guys get it? My whole foods has pastured lightly salted butter (which i used. The salt is imperceptible.). They have kerrygold, but its salted, too. Thanks!

I'm on Day 8 and am starting to gather new items and recipes, ideas. I haven't looked in the store for Ghee, but when I do, will it be in the natural food section? I'm interested in making it otherwise, what have you found? any good recipe to share?

I think im allergic to ghee! i get itchy skin and eyes - i know its supposed to be tolerable but i'm having an immune response! Is this real? Should i cut out the ghee - whats a gal to do? Anyone else experiencing ghee problems?