Avellina Posted January 5, 2015 Share Posted January 5, 2015 I purchased Ghee from Whole foods that was in located in the refrigerated section, can I leave ghee out? Its too hard to work with when its very cold. Thank you Link to comment Share on other sites More sharing options...
Guest Andria Posted January 5, 2015 Share Posted January 5, 2015 Yes. I make ghee myself and I only refrigerate my back stock. The jar I am currently using stays in my cupboard. Link to comment Share on other sites More sharing options...
Avellina Posted January 6, 2015 Author Share Posted January 6, 2015 Thank you, Link to comment Share on other sites More sharing options...
Gina56 Posted January 10, 2015 Share Posted January 10, 2015 I live in rural Colorado and ghee cannot be purchased here. Suggestions for substitutes? Thank you! Link to comment Share on other sites More sharing options...
tomservo Posted January 10, 2015 Share Posted January 10, 2015 I live in rural Colorado and ghee cannot be purchased here. Suggestions for substitutes? Thank you! pretty to make your own. Just take regular butter and melt it in a big skillet. you don't want to brown it. Just melt. Double boiler works if you have one. Then just skim off the foamy white parts until you're just left with clear liquid. Link to comment Share on other sites More sharing options...
GFChris Posted January 10, 2015 Share Posted January 10, 2015 Here's the recipe I follow. I highly encourage you to go to the extent of straining the melted butter through a fine mesher strainer overlaid with cheesecloth, so you get *all* the milk solids out. http://www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/ Link to comment Share on other sites More sharing options...
GrannieD Posted January 11, 2015 Share Posted January 11, 2015 I just made ghee for the 1st time yesterday. It went from a lovely yellow color to dark brown in an instant! I immediately removed it from the heat and let it cool before straining. It doesn't have a burnt taste so I guess I will use it. Hopefully I will do a better job next time. But it wasn't a hard or tedious process...I will definitely do it again. Link to comment Share on other sites More sharing options...
KelleyGC Posted February 4, 2015 Share Posted February 4, 2015 I made my own ghee a few days ago. Absolutely love it and it was so easy!!! Link to comment Share on other sites More sharing options...
Rebe_J Posted February 4, 2015 Share Posted February 4, 2015 I use Alton Brown's method. The butter gets a little brown and has a nice "caramel" aroma and flavor. http://www.foodnetwork.com/recipes/alton-brown/ghee-recipe.html Link to comment Share on other sites More sharing options...
KellyJo Posted February 10, 2015 Share Posted February 10, 2015 Ok I bought this at Whole foods to stock my whole30 pantry prior to my start date but how and when do you use it? I am guessing like fat or butter? Can you put it on vegetables for cooking? DO people use it in bullet proof coffee instead of the grass fed butter for the whole30? Link to comment Share on other sites More sharing options...
GFChris Posted February 10, 2015 Share Posted February 10, 2015 Ok I bought this at Whole foods to stock my whole30 pantry prior to my start date but how and when do you use it? I am guessing like fat or butter? Can you put it on vegetables for cooking? DO people use it in bullet proof coffee instead of the grass fed butter for the whole30? All of the above. Put it on a baked sweet potato or in mashed cauliflower too. On the bullet proof coffee, just be sure you're having that along with a meal, and not as a meal substitute. Link to comment Share on other sites More sharing options...
KellyJo Posted February 11, 2015 Share Posted February 11, 2015 ok someone on here was posting about the Ghee at TJ not being clarified and I can not find that discussion now. Does anyone know this answer. The person was actually going to contact TJ and check. I recently bought some and do not want to use it if it is not correct for whole30. Link to comment Share on other sites More sharing options...
kirkor Posted February 11, 2015 Share Posted February 11, 2015 If the milk solids aren't out, it's not ghee. Ghee is just clarified butter that's been cooked a bit longer; both come from separated and strained butter. (and ideally whether it's clarified butter or ghee, the starter butter should be pastured/organic.) Link to comment Share on other sites More sharing options...
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