ghee (for mike)

[Guest guest]

Hi Mike

Do you use raw butter to make ghee? You posted a message saying tou

were making ghee using low heat (without boiling) 10 minutes and then

putting in the fridge. When it has cooled you took the milk off. How

do you do that? Are you sure that you have eliminated all the milk

thing from the butter?

I would like you would give more details how to make ghee like that.

And, do you think it would be worth to use raw cultured butter? It's

pricey, and I guess heat will destroy compounds anyway..

Thanks

[Guest guest]

Sorry it's taken a while to respond to you .

To get raw butter find a local farmer that's willing to sell it to you

unpasteurized.

I was able to find a farm here in Tennessee to do just that. It does take a

lot of phone calls and writing emails but there is always one.

I don't buy most of my stuff from grocery stores. I try to foresee my meat

needs ahead of time through buying in bulk from local farmers as well.

It is a lot of time consuming tasks to organize it all and coordinate BUT

I've made a commitment to healthy which supersedes all my other needs so the

time I spend.

Smile,

Mike

[ ] ghee (for mike)

Hi Mike

Do you use raw butter to make ghee? You posted a message saying tou

were making ghee using low heat (without boiling) 10 minutes and then

putting in the fridge. When it has cooled you took the milk off. How

do you do that? Are you sure that you have eliminated all the milk

thing from the butter?

I would like you would give more details how to make ghee like that.

And, do you think it would be worth to use raw cultured butter? It's

pricey, and I guess heat will destroy compounds anyway..

Thanks