Was yogurt/butter now Ghee making on the stove top

March 7, 2009

Hey Eileen,

So there are a couple of methods;

Stove top and in the oven. I do the stove top method because when I started

with the Ghee kick my old oven was broken.

For the stove top- get a large pot (a Large deep one is best IMO as weather in

kitchen and water quantity in butter can cause much splattering. This way it

splatters in the pot and there is no mess)

I make a lot so I use like 16-20 sticks sometimes even 30 of butter at a time.

Place all in pot and cook on medium heat for a couple of minutes and than reduce

temp to low heat and cook for about 45 minutes I tend to overshoot and cook for

at least an hour. The butter will go through stages. When it turns a golden

brown it's ready. If you just leave it to cool all of the milk solids will

sink. I still skim the residual chunky parts off the top and I run it through a

strainer into a mason jar. Recently, I just started to refrigerate my Ghee

although it is not mandatory. Now when pouring the ghee don't pour everything

in the jar- the bottom part which has the solids and grit in it just chuck it

even if you think you chucking a little too much.

Baden uses the oven method for making Ghee- I seem to recall her having a file

on GAPS for the oven method and I can get her permission and send it to you.

As for your second question about the bacterial fairies I didn't understand

your question so maybe you can use different words so I can understand your

drift.

Jodi

March 7, 2009

>

> I make a lot so I use like 16-20 sticks sometimes even 30 of butter

> at a time.

LOL. That's scary Jodi, just imagining what the bill for that

much organic butter is.

You must use a lot.

> Place all in pot and cook on medium heat for a couple of minutes

> and than reduce temp to low heat and cook for about 45 minutes I

> tend to overshoot and cook for at least an hour. The butter will go

> through stages. When it turns a golden brown it's ready. If you

> just leave it to cool all of the milk solids will sink. I still

> skim the residual chunky parts off the top and I run it through a

> strainer into a mason jar. Recently, I just started to refrigerate

> my Ghee although it is not mandatory. Now when pouring the ghee

> don't pour everything in the jar- the bottom part which has the

> solids and grit in it just chuck it even if you think you chucking a

> little too much.

>

> Baden uses the oven method for making Ghee- I seem to recall her

> having a file on GAPS for the oven method and I can get her

> permission and send it to you.

I do it that way - you just put everything (the butter) into an oven

proof pan and cook at 250 for an hour.

And the rest is the same. And, bonus, there's no splattering.

Mara

March 7, 2009

Mara,

> > I make a lot so I use like 16-20 sticks sometimes even 30 of butter

> > at a time.

>

> LOL. That's scary Jodi, just imagining what the bill for that

> much organic butter is.

>

> You must use a lot.

You made me chuckle just now..

The butter bill is ridiculously high. Hubby even asked when I plan on using

regular butter and I was like " sticking to Ghee " LOL. He was not pleased bless

his heart (he bought the butter for me that evening)

With that said he uses a lot of Ghee as well.

I use it in much of my cooking as I don't like heating/cooking with oils due to

smoking point etc.

I also make a lot at a time so I don't have to make it too often.

Ghee has really helped me not feel hungry.

> I do it that way - you just put everything (the butter) into an oven

> proof pan and cook at 250 for an hour.

> And the rest is the same. And, bonus, there's no splattering.

I am going to have to try this. The splattering the past couple of times has

been really annoying on the clean up level.

Jodi

March 7, 2009

holy butter batman!!! 30 sticks!!!! LOL I think I'll start with 2-4 - thanks!!!

i was just wondering if it still ok to eat yogurt after 2 weeks - is it bad for

you or just no benefits anymore???

eileen

>

> Hey Eileen,

>

> So there are a couple of methods;

> Stove top and in the oven. I do the stove top method because when I started

with the Ghee kick my old oven was broken.

>

> For the stove top- get a large pot (a Large deep one is best IMO as weather in

kitchen and water quantity in butter can cause much splattering. This way it

splatters in the pot and there is no mess)

>

> I make a lot so I use like 16-20 sticks sometimes even 30 of butter at a time.