Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 a, I do the stove top method- I got used to doing it that way as my oven was broken. Recently, it was replaced so I should try it too. According to the GAPSHelp file (that Baden wrote) She says to; Preheat oven to 250F Get a metal dish or pan (I would try and use broil proof glass Pyrex due to my MCS issues) Place butter in it Leave it for 45-60 minutes I let it sit for a while longer to cool not agitating too much and then I ladle some of the chunks from the top (including foam) out and I then strain through strainer like a chinois (cheese cloth is great- just make sure to securely place cheese cloth as I have done this and the cheese cloth doesn't stay in place and it is a mess) Make sure to leave bottom alone even if there is a little liquid in it. Just throw it out. Place in jar and put in fridge. Some people don't place in fridge. I consume ghee pretty quickly but my husband and I were sick and I wasn't eating it and 2 days ago I opened the jar of ghee and instead of smelling all caramely it smelled like cheddar cheese- YUCK! Good Luck! Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 Mara, Yeah, I know. We just had this discussion on the GAPS list- I also thought ghee is super stable. It is. Turns out quite a few still store in fridge and I was reading that one person said that if it's organic and grass fed- shelf life should be no longer than 2 months (lasts longer but should be consumed with-in that time frame) Very confusing as I thought this stuff like lasts. I was thinking maybe it wasn't the celery that got me so ill but maybe the ghee I used to make the soup? I didn't smell it... I only smelled it a couple of days later when I made my yellow squash puree. Needless to say, I threw it out and I threw the squash out (my goodness I have thrown so much food out) I make my ghee over three hours and I strain 2 times. I was told even if a solid gets in there it should be harmless. I was also reading according to Auyevedic methods etc. Maybe not harmless for me? Wonder what else could make it smell like cheddar cheese? Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 >Make sure to leave bottom alone even if there is a little liquid in >it. Just throw it out. Do you mean the bottom of the container I melted the butter in or the bottom of the container I strained it into? I am asking because after straining it the fluid looks mostly clear but there's something in the bottom with a thicker consistency. When I start to pour it into a container it comes out with it. Is that normal or do I need to strain it again? Thanks, a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 a, So the container that you cook it in- well just chuck the bottom left-over even if it has liquid in it. If you have like a thicker more grainy liquid in your already strained ghee- that will settle to the bottom. Once you get to that in your jar at home- I discard. Jodi > > >Make sure to leave bottom alone even if there is a little liquid in > >it. Just throw it out. > Do you mean the bottom of the container I melted the butter in or the > bottom of the container I strained it into? I am asking because after > straining it the fluid looks mostly clear but there's something in the > bottom with a thicker consistency. When I start to pour it into a > container it comes out with it. Is that normal or do I need to strain > it again? Quote Link to comment Share on other sites More sharing options...
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