summitday113 Posted March 9, 2014 Share Posted March 9, 2014 I'm beyond frustrated. I'm gearing up for another shot at Whole 30. Since ghee is so freaking expensive and it isn't available in my city that I can find, I decided to try making some. There are tons of blogs that say it's easy. Hogwash. I just wasted a whole pound of perfectly good butter creating a huge mess. Plus I bought coffee filters I didn't need to filter it. That was the problem. It would filter slowly and then stop. I'd have to keep trying to transfer it to another one and another one over and over. The stuff that came out of the filter wasn't clear so I filtered it again. I wound up spilling it. Seriously, I don't have any dairy allergies. Can melting and filtering butter really make that big a difference? Like will I not feel better and lose weight if I just use regular butter? Link to comment Share on other sites More sharing options...
AmyS Posted March 9, 2014 Share Posted March 9, 2014 I just use other fats. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted March 9, 2014 Moderators Share Posted March 9, 2014 What works for me is cooking the butter on lower heat than I think I need after it first comes to a simmer. Strain through cheese cloth, not coffee filters. Of course, you can skip it. But if you choose to use butter, you won't be doing a W30. Resisting the guidelines won't help. Sorry! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted March 10, 2014 Moderators Share Posted March 10, 2014 Frankly, you don't know that you are not sensitive to dairy until you have eliminated it for 30 days and then reintroduce it. And as LadyM notes, no butter is part of the Whole30. Link to comment Share on other sites More sharing options...
Debbie MB Posted March 10, 2014 Share Posted March 10, 2014 I'm beyond frustrated. I'm gearing up for another shot at Whole 30. Since ghee is so freaking expensive and it isn't available in my city that I can find, I decided to try making some. There are tons of blogs that say it's easy. Hogwash. I just wasted a whole pound of perfectly good butter creating a huge mess. Plus I bought coffee filters I didn't need to filter it. That was the problem. It would filter slowly and then stop. I'd have to keep trying to transfer it to another one and another one over and over. The stuff that came out of the filter wasn't clear so I filtered it again. I wound up spilling it. Seriously, I don't have any dairy allergies. Can melting and filtering butter really make that big a difference? Like will I not feel better and lose weight if I just use regular butter? I use an old cloth diaper to filter my ghee. I read that you should use cheesecloth, but couldn't find any locally, so just used the cotton diaper and it works great. Link to comment Share on other sites More sharing options...
namtrag Posted March 10, 2014 Share Posted March 10, 2014 Ghee at Trader Joe's is either $2.99 or $3.99 (I can't recall which), and it lasts us a whole week per jar. I guess we are lucky we live so close to a TJ. Link to comment Share on other sites More sharing options...
jent103 Posted March 10, 2014 Share Posted March 10, 2014 I use a clean thin flour sack dish towel from Target to strain. I just put the butter on low and leave it going while I do other things, checking it when it starts to bubble to make sure I don't end up with browned butter (which I did the first time I tried). Coffee filters *would* be messy - I'm sorry you're frustrated! Give it a shot with cheesecloth or a dish towel you don't mind staining. My grass-fed ghee is tastier than Trader Joe's ghee, but that is one option, as is ordering from Amazon, and you certainly don't have to have ghee to do a Whole30. Link to comment Share on other sites More sharing options...
jennor Posted March 11, 2014 Share Posted March 11, 2014 You don't need a filter. Just melt the butter, let it simmer for a bit. It will separate into the milk proteins (white) and the fat (yellow). Just pour the yellow part into a bowl, stopping any white that wants to come along with a spoon. Most of the proteins will be on the bottom of the pan anyway, so stop pouring before that. Then scoop off any white from the bowl with a clean spoon and pour the fat again to another clean bowl. Take care to not get any white proteins to follow along in your beautiful butter fat. I usually just pour twice, but keep at it until you have no white left in your yellow, so to say. Link to comment Share on other sites More sharing options...
caitpage Posted March 13, 2014 Share Posted March 13, 2014 I make ghee using these instructions and it comes out great every time. Takes about 20-30 minutes, and there is a fine line between "brown crispy bits" sinking to the bottom and "you just burnt your ghee!" I hope it helps! http://nomnompaleo.com/post/15235810877/d-i-y-ghee Link to comment Share on other sites More sharing options...
praxisproject Posted March 13, 2014 Share Posted March 13, 2014 I just use duck fat, goose fat or coconut oil. I am sensitive to dairy, I am much healthier without it, butter too Link to comment Share on other sites More sharing options...
mama2emma Posted March 14, 2014 Share Posted March 14, 2014 I discovered this over the weekend, and gave it a try - ghee in the crockpot. It works! http://www.healthstartsinthekitchen.com/2013/01/12/make-ghee-in-your-crockpot/ Link to comment Share on other sites More sharing options...
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