Babsie95 Posted October 12, 2016 Share Posted October 12, 2016 I was making ghee and I guess I had it too hot...it burned. It's a lovely dark brown. I'm gonna let it cool and taste but I think it will have to be tossed Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 12, 2016 Moderators Share Posted October 12, 2016 Definitely taste it. It's certainly possible to burn the milk solids and then they'd probably taste pretty awful, but it's also possible to just brown them to the point that the ghee will have a lovely kind of nutty flavor. Link to comment Share on other sites More sharing options...
Babsie95 Posted October 12, 2016 Author Share Posted October 12, 2016 That's what I'm hoping... Link to comment Share on other sites More sharing options...
LiL WiLL Posted October 13, 2016 Share Posted October 13, 2016 Since we are on the topic of ghee.... I have stayed away from the Fourth & Heart ghee butter that I had purchased before starting my Whole30. The ingredients stated: "Clarified butter (milk), garlic." I guess I thought that ghee, in general terms, had the milk proteins removed during the heating process, but got freaked out when I saw milk in the ingredients. After searching the Whole30 forum and on Google with no definitive yes or no as to whether this type was allowed, I went to the Fourth and Heart website and found this: WHAT IS GHEE? Ghee is butter, but better. It’s a type of clarified butter that is heated and reduced. During this process, milk solids will both float to the top and sink to the bottom. The milk solids are then triple-filtered out, and what you’re left with is the pure healthy fat, which is lactose free & dairy free, as well as good for digestion and metabolism. Since our ghee is made from 100% grass-fed butter, it has a wonderful yellow color and is high in vitamins A, D & E. Our ghee is 0% Dairy. It has been tested and is one part per million dairy. (But, if people say they are allergic, do not force them to try it.) So by reading that explanation, I thought "Yay, I can start using this sometimes instead of coconut oil all the time!" So now my question is.. why would they put milk on the ingredients list if it is supposed to be 0% dairy? Is that just a precaution for those who already have a milk sensitivity/allergy? Thank you in advance!! Link to comment Share on other sites More sharing options...
QuilterInVA Posted October 13, 2016 Share Posted October 13, 2016 Butter is made from milk. Ghee is made by removing milk solids but keeps the fat. Link to comment Share on other sites More sharing options...
jmcbn Posted October 13, 2016 Share Posted October 13, 2016 9 hours ago, LiL WiLL said: Our ghee is 0% Dairy. It has been tested and is one part per million dairy. (But, if people say they are allergic, do not force them to try it.) So by reading that explanation, I thought "Yay, I can start using this sometimes instead of coconut oil all the time!" So now my question is.. why would they put milk on the ingredients list if it is supposed to be 0% dairy? Is that just a precaution for those who already have a milk sensitivity/allergy? I believe you've answered your own question here And actually many of those who are sensitive, rather than allergic, to dairy find they are also sensitive to ghee. Link to comment Share on other sites More sharing options...
LiL WiLL Posted October 14, 2016 Share Posted October 14, 2016 Thank you!!! Link to comment Share on other sites More sharing options...
Fittobetied Posted October 23, 2016 Share Posted October 23, 2016 I too thought it had the milk removed and tried it, bad decision because I'm lactose intolerant. When I read the label it listed milk ! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 23, 2016 Moderators Share Posted October 23, 2016 4 hours ago, Fittobetied said: I too thought it had the milk removed and tried it, bad decision because I'm lactose intolerant. When I read the label it listed milk ! Theoretically ghee should be lactose free, as the milk proteins are removed leaving just the fat. Unfortunately, the straining process is not perfect, and sometimes enough of the proteins slip through that someone who is particularly sensitive may notice a reaction. Luckily, there are plenty of other fat sources that you can use on whole30, so you really shouldn't miss ghee at all. Just sub in a different cooking oil in recipes that call for it. Link to comment Share on other sites More sharing options...
Bellmaestra Posted October 25, 2016 Share Posted October 25, 2016 On 10/11/2016 at 8:35 PM, Babsie95 said: I was making ghee and I guess I had it too hot...it burned. It's a lovely dark brown. I'm gonna let it cool and taste but I think it will have to be tossed I'm curious: was it edible? I overcooked some ghee in the oven, but it was deliciously nutty. However, I've switched to the crock pot now. Stephanie Link to comment Share on other sites More sharing options...
Babsie95 Posted October 25, 2016 Author Share Posted October 25, 2016 I don't think I will try to make it that way again, but I have actually used it and enjoyed the flavor alot Link to comment Share on other sites More sharing options...
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