gattling Posted February 16, 2013 Share Posted February 16, 2013 So, I'm on Day 13 of my W30 experience, and I have to admit, one area which I did not manage well was the home-preparation of specific Paleo-friendly condiments and essential ingredients. For example, I still plan to make a batch of my own Paleo-mayonnaise, but just haven't gotten around to it yet. Likewise, I also haven't made my own ghee. I know it's easy, but it's just not something I've had the motivation to tackle. Looking at my new favorite Paleo-recipe website, nomnompaleo.com, I noticed that you can also purchase ghee either through the mail or at a variety of Indian grocery stores. Well, earlier this afternoon at the Kimberton Whole Foods in Downingtown PA (a separate chain from your usual Whole Foods), I discovered the exact brand that Michelle recommends on her site: Pure Indian Foods' organic grass-fed ghee. Delighted, I picked up a jar. Tonight, I used it in Melissa Joulwan's chocolate chili. Fantastic!!! For some reason, coconut oil has not been agreeing with me, but this ghee hit the spot. Looking forward to trying this in future cooking endeavors! Link to comment Share on other sites More sharing options...
Krista Billows Rodriguez Posted February 17, 2013 Share Posted February 17, 2013 I love ghee, I had not even heard of it until I started learning about a paleo diet. Link to comment Share on other sites More sharing options...
Susan W Posted February 17, 2013 Share Posted February 17, 2013 I have been a foodie for eons. I learned about ghee from W9. Seriously, it is the easiest thing in the world to make. Ten times easier than mayo. Cuts the price in half if not more. Link to comment Share on other sites More sharing options...
art cabana jojo Posted February 17, 2013 Share Posted February 17, 2013 i made some last night... it was easy and AMAZING... reminds me of brown butter frosting... dipped boiled crab legs in it tonight for dinner... i found the directions here in the W9 forum.... http://justhomemade.net/2010/10/27/homemade-ghee/ has great pictures and directions... i wasn't sure if i was to be stirring it... so i didn't and it still turned out wonderfully! Link to comment Share on other sites More sharing options...
jpketz Posted February 17, 2013 Share Posted February 17, 2013 Welcome to the "Ghee Club!" I learned about Ghee (or clarified butter) in my first cooking class about 10 years ago as a preferred fat for sautéing because of its high smoke point (about 250 deg). Been making it ever since. Fun facts: "ghee" is a sanskrit word and has been used for around 5,000 years, mainly in cooking but also in auyervedic medicine. It can be made from several types of milk/butter (even human breast milk) is a pretty sacred substance in India, where it's used in almost everything. It's even reportedly against the law for a restaurant to use cheaper substitutes, called vanaspati, which is made from vegetable oil and often contains trans fats. I use a gravy separator and a paper towel to make a batch about once a week. Once you've made some ghee and seen all those nasty milk solids turning brown and separating out, it's hard to go back to real butter. I know sometimes in Indian cooking ghee is flavored with various spices, so that's the next experiment. I'm thinking a batch of garlic/rosemary ghee might be nice to have available for special occasions. Link to comment Share on other sites More sharing options...
gattling Posted February 17, 2013 Author Share Posted February 17, 2013 "Ghee Club"...love it! I love the idea of flavoring it as well. I can't tell you what a relief it was discovering this. Coconut oil was not agreeing with me, and I was hungry (pun intended) for a replacement. Link to comment Share on other sites More sharing options...
ABW Posted February 19, 2013 Share Posted February 19, 2013 I have a quick question re: making ghee. So far I've made two batches. The first one, I babysat like crazy, following the step by step picture provided by Nom Nom Paleo and it came out the bright yellow color seen in the pictures. The second batch, I was a little more relaxed about, may even have wandered off - and it came out as described by art cabana jojo above - browned, almost seemed caramelized and sweet. Smells amazing and delicious - which makes me think I did it wrong? Link to comment Share on other sites More sharing options...
Susan W Posted February 19, 2013 Share Posted February 19, 2013 ABW, I did the same and after many batches, my favorite ghee is the one where the bits are nicely browned...right before they are burnt. It's a risky game I play. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted February 21, 2013 Share Posted February 21, 2013 I did something bad after I made ghee today. Keep in mind I am not whole30 at the moment, but I mixed a teaspoon of the milk solids into mashed sweet taters.. kinda tasty and something that I will not do again... cause it was a little too tasty. Link to comment Share on other sites More sharing options...
Susan W Posted February 21, 2013 Share Posted February 21, 2013 Sharon that would be so food without brakes for me. I'd be looking for excuses to make ghee just for the bits. :0) Link to comment Share on other sites More sharing options...
jpketz Posted February 21, 2013 Share Posted February 21, 2013 @Sharon. LOL! If that's the worst food felony you commit... You and lots of other "foodies" use milk solids in a variety of dishes from sprinkling on vegetables to sweet, Indian desserts. A lot of chefs and restaurants save them for pasta finishes, etc. From a post-W30 perspective, I guess it just depends on how you plan to re-introduce dairy into your eating equation. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted February 21, 2013 Share Posted February 21, 2013 Oh I have no issues with dairy and I always buy organic/pastured when it comes to dairy. I rarely have it though, even post Whole30. I like a little sour cream in my chili or sometimes I buy Dubliner cheese but that's about it. I promised to save the milk solids for my hubs cause he wants to try them, I kept about a tablespoon and tossed the rest. Link to comment Share on other sites More sharing options...
Susan W Posted February 21, 2013 Share Posted February 21, 2013 Oh I have no issues with dairy and I always buy organic/pastured when it comes to dairy. I rarely have it though, even post Whole30. I like a little sour cream in my chili or sometimes I buy Dubliner cheese but that's about it.I promised to save the milk solids for my hubs cause he wants to try them, I kept about a tablespoon and tossed the rest. Lol Sharon. Remember Nancy? The first time she made ghee, she was very pleased. She went on to rave about "these browned bits" being so good on something. I think she sprinkled them on her green beans. :0) Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted February 21, 2013 Share Posted February 21, 2013 Don't give me ideas Susan! LOL I am making flounder, spinach and baked sweet potato fries for dinner! Link to comment Share on other sites More sharing options...
Just Real Food Posted May 22, 2013 Share Posted May 22, 2013 Easiest way to clarify butter -http://justaboutrealfood.blogspot.co.nz/2013/05/kitchen-basics-clarified-butter-20.html Link to comment Share on other sites More sharing options...
Mrsfrosty Posted May 24, 2013 Share Posted May 24, 2013 So, I'm on Day 13 of my W30 experience, and I have to admit, one area which I did not manage well was the home-preparation of specific Paleo-friendly condiments and essential ingredients. For example, I still plan to make a batch of my own Paleo-mayonnaise, but just haven't gotten around to it yet. Likewise, I also haven't made my own ghee. I know it's easy, but it's just not something I've had the motivation to tackle.Looking at my new favorite Paleo-recipe website, nomnompaleo.com, I noticed that you can also purchase ghee either through the mail or at a variety of Indian grocery stores. Well, earlier this afternoon at the Kimberton Whole Foods in Downingtown PA (a separate chain from your usual Whole Foods), I discovered the exact brand that Michelle recommends on her site: Pure Indian Foods' organic grass-fed ghee. Delighted, I picked up a jar. Tonight, I used it in Melissa Joulwan's chocolate chili. Fantastic!!! For some reason, coconut oil has not been agreeing with me, but this ghee hit the spot. Looking forward to trying this in future cooking endeavors! I'm a newbie and had never heard of ghee until reading it starts with food...just ordered ghee from amazon...sme brand...arrives tomorrow...getting ready for my whole30 june 1 Link to comment Share on other sites More sharing options...
Susan W Posted May 24, 2013 Share Posted May 24, 2013 I'm a newbie and had never heard of ghee until reading it starts with food...just ordered ghee from amazon...sme brand...arrives tomorrow...getting ready for my whole30 june 1 Congrats and welcome! :0) Link to comment Share on other sites More sharing options...
SpinSpin Posted May 24, 2013 Share Posted May 24, 2013 I find the solids to taste a bit like parm... so out they go! Really loved the batch I made in the oven last week--and I am going to make more!! tomorrow! Link to comment Share on other sites More sharing options...
bpxdomino Posted July 4, 2014 Share Posted July 4, 2014 Reviving an old topic only because I found ghee in the Indian grocery store near my office - however, nothing at this store is labeled 'grass-fed' or 'organic' and all appears to be imported. I'm wondering if anybody has any particular knowledge about Indian brands of ghee and which ones would be the best? If any? Seems to be cheaper there than at whole foods or the Pure Indian Foods brand. Link to comment Share on other sites More sharing options...
missmary Posted July 4, 2014 Share Posted July 4, 2014 Seems to be cheaper there than at whole foods or the Pure Indian Foods brand. You get what you pay for. Organic milk from grass-fed cows will make better ghee (both taste and nutrition). That said, the whole30 does not limit you to specific types of ghee. You are free to test out various brands and see what you like. I've found making my own to be significantly less expensive, and not much work at all, just don't get confused by some of the posts in this thread: the "browned bits" are the milk solids that must be strained and discarded. The whole point of ghee from a whole30 perspective is to remove those bits which may be gut disruptors. Link to comment Share on other sites More sharing options...
bpxdomino Posted July 4, 2014 Share Posted July 4, 2014 thanks missmary - that's why i'm wondering if anybody on the forums knows anything about Indian brands of ghee. Since I can't be certain, was hoping someone might know if there are any that are grass fed. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted July 5, 2014 Moderators Share Posted July 5, 2014 An ayurved that I worked with always cautioned against the cheap jars of "ghee" found in Indian grocers. She said they weren't real ghee and are terrible for you. Link to comment Share on other sites More sharing options...
bpxdomino Posted July 6, 2014 Share Posted July 6, 2014 thank you ladym - I will stay away from those! Link to comment Share on other sites More sharing options...
frantastic Posted August 26, 2014 Share Posted August 26, 2014 Ghee question...I'm newly converted to ghee and have some questions. When you make your own, how much do you make, and how long does it last? I got some jarred ghee at trader joe's and feel like I'm going through it kind of fast. Link to comment Share on other sites More sharing options...
wendelina Posted August 26, 2014 Share Posted August 26, 2014 If I make 2 lbs of butter into ghee, my husband and I go through it in probably around 3-4 weeks, more or less. It's become my go-to fat, most of our meals are cooked in it. Link to comment Share on other sites More sharing options...
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