ghee--kerrygold butter

[Guest guest]

I made ghee from unsalted Kerrygold buttter and it was every bit as

beautiful as that which was being sold by Organics at the

conference. Suze, if you didn't have a casein reaction to the Amish

ghee, maybe make some ghee yourself and see how it goes. $2.49/8 oz.

at Trader Joe's. I guess the ghee is so yellow because the milk

solids--which are white-ish--are removed, so the color of the butter

oil becomes that much more intense.

B.

[Guest guest]

>-----Original Message-----

>From:

>[mailto: ]On Behalf Of downwardog7

>

>

>I made ghee from unsalted Kerrygold buttter and it was every bit as

>beautiful as that which was being sold by Organics at the

>conference. Suze, if you didn't have a casein reaction to the Amish

>ghee, maybe make some ghee yourself and see how it goes. $2.49/8 oz.

>at Trader Joe's. I guess the ghee is so yellow because the milk

>solids--which are white-ish--are removed, so the color of the butter

>oil becomes that much more intense.

> B.

Hey ,

That sounds like a great idea. I had actually thought of buying local raw

butter and making ghee, but I'm afraid I wouldn't know how to make sure all

the casein is gone. I remember the farm person I talked to said they

heated the butter for something like 8 hrs. at a low temp. to make the ghee.

I don't recalll what temp she said they used. What temp did you use and how

long did you heat it? That's great that Kerry Gold came out so yellow! I

could do that, as it's available here locally. Where did you learn that the

milk-solids are white-ish?

BTW, I fought with the airport security supervisor about not irradiating my

ghee, but the bastard won! Grrr...so I don't know what it tastes like. No

zapped crap for me ;-) I bet it's great though (when un-irradiated)!

I was just wondering why you are using ghee, cuz I though you tested

negative to the cow casein IgA allergy? Although I understand that ghee is

great for cooking regardless.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

Suze,

> That sounds like a great idea. I had actually thought of buying

local raw

> butter and making ghee, but I'm afraid I wouldn't know how to make

sure all

> the casein is gone.

Not sure of your level of sensitivity but when the ghee is filtered

into a clear jar after cooking, it will be a translucent yellow. If

there are milk solids left, they will form a visible layer at the

bottom. Of course, I don't know about sub-visible levels.

I remember the farm person I talked to said they

> heated the butter for something like 8 hrs. at a low temp. to make

the ghee.

> I don't recalll what temp she said they used. What temp did you use

and how

> long did you heat it?

I have a gas stove and melt the butter at very low heat then skim so I

can see what's going on at the bottom of the pot. Perhaps one can

just skim once at the end but I'm an *eensy* bit obsessive that way,

heh. Once the butter has melted, I use a diffuser on the flame so the

heat is as low as I can get it. It probably cooks about 45 mins. It

is done when the curds on the bottom turn from white to slightly

golden. A crockpot might work to make it over eight hours but

otherwise I can't understand what the s are doing for eight

hours making ghee. Oh, unless they make, like, vats of it, I reckon

that could take a long time. And of course they've got plenty of cheap

labor to keep on watch. I cook down three pounds of butter at a time

and skim about one cup of foam.

That's great that Kerry Gold came out so yellow! I

> could do that, as it's available here locally. Where did you learn

that the

> milk-solids are white-ish?

The foam that rises is white-ish, as are the curds at the bottom of

the pot. Once these are removed, a lovely clear yellow fat remains.

....I was just wondering why you are using ghee, cuz I though you tested

> negative to the cow casein IgA allergy?

I got a nine on the casein test and a ten on the gluten--a metaphor

for my chronic ambivalence.

I take a half-tablespoon of GP butter oil everyday but because I eat

alone am otherwise unable to go through a pound of raw butter before

it spoils so I've given it up. Also, with winter butter, I'm not real

motivated. Nor can I think of anything to put it on. Other than ghee

and butter oil, I don't eat dairy because it feels too heavy.

I mean, this is what has evolved in my eating from day to day, not any

strict rules or anything. I'm certainly not opposed to a bit of

cheese or whipped cream from time to time.

Although I understand that ghee is

> great for cooking regardless.

Ghee is ideal for cooking because it is such a stable fat; it is the

milk solids that burn/spoil.

I also make medicated/herbalized ghees for my own use/entertainment

and for my clients. Because it is so stable, it's a great way to

preserve herbs and a terrific carrier into the tissues of the nervous

system.

*tip, use a scrap of t-shirt/ribbed undershirt as filter in the

strainer--not cheesecloth--much more effective.

B.

[Guest guest]

Hi ,

> but

> because I eat alone am otherwise unable to go through a pound

> of raw butter before it spoils so I've given it up.

Help me understand this? I've had raw butter (that I made myself or bought

directly from the farm) at room temp in a water bath type butter cup for

well over a month and it never went bad. Got a little strong, but still

tasted delicious. I've never had any of it go bad in the fridge, either.

Not sure how long that I've left it in there. The fridge butter tends to

get used more than the room temp stuff.

How is your butter going bad? Have you tried freezing half of it?

Ron

[Guest guest]

> Help me understand this? I've had raw butter (that I made myself or

bought

> directly from the farm) at room temp in a water bath type butter cup for

> well over a month and it never went bad. Got a little strong, but still

> tasted delicious. I've never had any of it go bad in the fridge,

either.

> Not sure how long that I've left it in there. The fridge butter

tends to

> get used more than the room temp stuff.

>

> How is your butter going bad? Have you tried freezing half of it?

Ron,

Dunno. Maybe my refrigerator needs another defrosting like the last

time this subject came up on the list re: coconut cream. I just threw

some butter out the other day because it was down right moldy. Maybe

some food crumbs got stuck in it? Seemed more comprehensive than

that, though. I'll pick up one of those butter bells sometime but

gee, got no counter space in the packrat's kitchen. And I still don't

know what to put it on anymore. I put a gob on my weekly burger.

When I make vegetables/greens, I stir-fry them and add broth so butter

doesn't really go there. Well, not in my mind, anyway.

On the up side, behind the butter, in the back, I found a jar of

year-old duck leg confit.

B.

[Guest guest]

> When I make vegetables/greens, I stir-fry them and add broth

> so butter doesn't really go there. Well, not in my mind, anyway.

Well, we'll just have to re-direct your mind.

I cook cabbage in some kind of broth until it's nice and soft. Strain and

dump about 1/4 cup of butter on the hot mass and eat. Cabbage has become

an excuse to eat butter. Do the same with Brussels sprouts, broccoli,

carrots or whatever else happens to be in the non-moldy fridge. I'll re-use

the broth for another batch or two. Then of course there is the occasional

potato and sweet potato. All foods created by God for the sole purpose of

getting butter into my NT body, AFAIC.

Gotta say, though, that I really do miss taking a piece of warm, homemade

white bread and putting a few huge chunks of butter on it. That may well be

my favorite flavor. Lots of good childhood memories. That evil gluten/fat

combo, you know. Gonna make sure I have some for my last meal in about 60

years.

Ron

[Guest guest]

Haha, I just read this message of yours, Suze. Last spring I fought with

airport security myself over an apple. I had it in my pocket and I

couldn't believe they actually wanted me to put it through the x-ray. I

tried to reason with security but they wouldn't budge. Next time I'll

pack it in the crotch of my pants.

After its radiation treatment, I vowed not to eat the apple while

waiting in the gate area but I was so starved that I ate it and also ate

some overpriced reheated fast food, even after my gf pointed out that it

had probably also been x-rayed since it was beyond the checkpoint. What

sin.

Tom

Suze Fisher wrote:

>BTW, I fought with the airport security supervisor about not irradiating my

>ghee, but the bastard won! Grrr...so I don't know what it tastes like. No

>zapped crap for me ;-) I bet it's great though (when un-irradiated)!

>

>

>

>