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Ghee Questions

Ghee

Paleo Questions

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by 226 · July 26, 2014 at 4:04 AM

Because of many food allergies and sensitivities I've found that I do best on a high fat diet, mainly consuming grassfed/finished fatty beef and a few servings of low carb green veggies daily. I've recently introduced small amounts of raw milk... (more)

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moors 0 · July 26, 2014 at 4:04 AM

I looked to see how much myristoleic acid was in tallow and butter but the MUFA numbers don't add up to the total MUFA content and myristoleic acid content is shown with ~Butter has short chain fatty acids and there are some other differences... (more)

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by 0 · July 25, 2014 at 2:35 PM

Would like to know if anyone out there has purchased Ghee online. If so, what company did you buy from and were you happy with the product.

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j440man 0 · July 25, 2014 at 2:35 PM

Thank you. Your right it would help to let people know I'm in Las Vegas. I appreciate your resonse.

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by 0 · May 20, 2014 at 12:29 PM

Anyone buy non grass-fed ghee in bulk at Indian stores? Pros and Cons? Any brands we know for sure are or are NOT grass fed? I'm almost positive its not grassfed, but it might be a decent/necessary (affordable/accessible) option for some. (more)

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Robert_13 0 · May 20, 2014 at 12:27 PM

I used to use the cheap Indian ones but after trying a true grassfed ghee or homemade butter oil (lower temp) from raw butter I can't go back.... i'd imagine all those standard tinned ones you find in Indian shops are not grassfed. With ghee... (more)

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by 0 · April 30, 2014 at 3:19 PM

Hi everyone! I've gotten almost all of my paleo question answers from reading old post on this site. There are definitely some bright people on here! :) Anyways, there one question I can't seem to find the answer to anywhere! Whats the correct... (more)

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Alvaro 0 · April 30, 2014 at 3:19 PM

Hello, good question, I cool it down at room temperature for at least 24 hours, there's no rush and yes I reuse the cheesecloths. You can find more info from the ghee experts in an Indian website.

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by 777 · March 28, 2014 at 4:44 PM

I've decided to do an elimination diet for a couple months, so no processed sugar, no grains, no cheese, no ice cream cheats, going to get all my calcium from bones (canned fish/brittle broth bones) While i'm at it is there anything... (more)

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samc 0 · March 28, 2014 at 3:57 PM

While i'm at it is there anything else I should exclude? I think we need a list of everything you eat so we can suggest what to get rid of. Don't eat purple cauliflower, but orange is ok, see what I mean? Severe elimination diets are tough... (more)

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by 43 · March 27, 2014 at 2:49 PM

Ok really simply, i have autoimmune issues that I found out about recently.. got myself tested for upgraded coffee beans, and i dont have any allergies to it (woot!), but butter does mess me up because of the casein and lactose.. pretty sure... (more)

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Zach__1 0 · March 27, 2014 at 2:48 PM

hey guys - i already use brain octane oil in my BP coffee.. I used to use kerrygold butter... about 4 tbsp and loved the sweetness.. but ghee just idk, i think if i put maybe 1 tbsp in there it'll come out ok and then add upgraded vanilla on... (more)

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by 777 · March 15, 2014 at 3:42 PM

Just wondering how you make your clarified butter and whether low temps or high are better? I start with raw unpasteurised cultured butter, presumably to keep all the goodness intact i want to heat it as little as possible when clarifying it... (more)

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by 777 · May 27, 2014 at 3:08 PM

I've recently started eating a lot of Clarified Butter/Ghee as i tried some that was lurking in my cupboard for over a year and the energy it gave me is the best i've had from any fat, almost instant like coconut oil but it tastes better and... (more)

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EnglishRose 0 · May 27, 2014 at 12:10 PM

I've never tried it. On the basis that what is in nature is best them eating the fat off the side of a piece of steak is going to better for you than anything processed even butter.

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by 0 · December 24, 2013 at 4:24 PM

What oil or fats would you recommend for dressings, mashed potatoes, and sauces to someone who cannot have coconut oil or any dairy (including ghee)? Avocado oil? Inexpensive (or about the same price as coconut oil or ghee) is a big plus.

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Matt_11 0 · December 24, 2013 at 4:24 PM

Olive oil for everything. It's good for cooking, don't believe those who say otherwise. Of course, you have to like the flavor of it, which may be a challenge.

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by 0 · December 12, 2013 at 9:44 PM

I woke up a few days ago with a sudden of red rash on my face, under my nose, side nose and chin especially, not to bad though.. but it really looks like keratosis pilaris along with some pimples. I seemed after cooking my foods in ghee the... (more)

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Sunshineriver 0 · December 12, 2013 at 9:44 PM

Note: I make my own home Ghee, from grassfed butter to add information.

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by 0 · November 18, 2013 at 8:10 PM

I just recently got on the ghee wagon???i love the smell and taste, but ???i tried taking some and i get kind of slightly dizzy???.has anyone had this? what is related to (blood pressure, fat overload)? and should i keep eating it?

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Zach__1 0 · November 18, 2013 at 8:10 PM

what else was in the stir fry? it might be something in there specifically. try it out of the jar on an empty stomach and see if you still have issues. Ghee shouldn't give you any issues since it's free of all lactose and casein and is just... (more)

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by 15 · October 13, 2013 at 1:46 PM

When baking, do you find that there's a significant difference in the final product when you use avocado as opposed to coconut oil or ghee?

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drmysi 0 · October 13, 2013 at 1:46 PM

i'm curius as to how you would bake using an avocado? avocado cake....

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by 159 · September 29, 2013 at 1:18 PM

How do you strain your homemade ghee?

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staceychev 0 · September 29, 2013 at 1:18 PM

I used to pour it through a fine-mesh sieve back and forth between two containers. Now, I use a fine-mesh skimmer and skim it while the butter is melting. I do the last pour into a container through that same skimmer. It catches most of the... (more)

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by 10768 · September 16, 2014 at 7:17 PM

Coconut oil, ghee, and bacon grease are at the top of my list right now. I'm thinking that I should branch out, and I was hoping you could lay some tips and links to recipes here. Many thanks, and Happy Eating!

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familygrokumentarian 0 · January 05, 2011 at 2:58 PM

Roast a duck (good picture-heavy tutorial here and also one on MDA) and use the duck fat to roast some cubed root veggies (if you do potatoes, duck fat is great on them!). Avocado oil, tamari, and a little bit of orange juice make a great combo... (more)

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by 215 · September 16, 2014 at 8:12 PM

I'm not talking about restaurants or processed freezer meats, I mean just plain cuts of meat lightly coated with coconut flour then fried(not deep fried though)in coconut oil or ghee in a wide saucepan(it's my favourite way to eat liver). Is it... (more)

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SUSTAINEDfitness 0 · July 31, 2013 at 3:52 AM

It is just as paleo as any of the other paleo things we modern humans eat. If you want to be a stickler, then only food you hunted and gathered is paleo, and then you most likely ate it raw, or possibly roasted over an open fire.

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by 50 · September 16, 2014 at 8:06 PM

I tried to make ghee out of kerrygold butter and raw grass-fed butter yesterday. I did them both again today some may have burned. I put them in the refrigerater and both are very white and taste like burnt popcorn in my coffee. Is the white... (more)

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CelticCaveGirl 0 · March 31, 2013 at 12:02 AM

Mine is always pale yellow/cream When making ghee, keep an eye on it, and the minute it stops boiling and the temperature starts to rise, turn it off. Use a sugar thermometer if you have one.

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by 78417 · September 16, 2014 at 8:06 PM

Ghee is technically butter, which is dairy...I'm one of those people VERY sensitive to dairy, so I'm 100% dairy free. I wonder if grass fed ghee would cause any of the same effects.

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Albert83BCN 0 · March 26, 2013 at 10:08 PM

Well, if your intolerance is either with whey, casein or lactose, ghee is supposed to be clarified butter that is detached from all this allergens, so it should not trigger the same effects. See this other thread. Seems like most people... (more)

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by 120 · September 16, 2014 at 8:05 PM

I use an organic ghee from grass-fed cows. The ghee is cooked at very low temperatures. I came across high vitamin butter oil at WAPF, but can't find any informational on the actual nutritional value of high vitamin butter oil. My undestanding is... (more)

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by 974 · September 16, 2014 at 8:03 PM

To make ghee--I know butter is heated to separate the milk solids -- but is it possible to keep the heat low enough that forms milk solids but still keep the butter raw? Just wondering

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Ryan_36 0 · February 19, 2013 at 5:40 PM

I guess it might be possible if the water was removed via centifugation. But I have never heard of this method being used to make ghee. Traditionally, the butter is heated until the water boils off, which takes it to well above 212F, so it would... (more)

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by 0 · September 16, 2014 at 8:03 PM

Hi guys, Recently in this grocery shop I have found a 2 pound jar of ghee for $5. For reference, 1 pound butter (non-organic) is about $5, and I have also heard that ghee is much more expensive than butter due to the additional work. I'm not... (more)

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Crowbar_1 0 · February 19, 2013 at 4:52 AM

It is my opinion, and yours might be different, but every storebought ghee that I have bought has been disgusting. Just awful. I've been making my own, it's so easy, and it tastes so much better. I don't know if it's the age, or processing, or the... (more)

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by 0 · September 16, 2014 at 8:02 PM

I am 26 days into my second Whole 30 and loving life! But while I love coconut in nearly any form, I am finding that I really don't enjoy the sweetness in some savory recipes-- particularly eggs. Made NomNomPaleo's prosciutto-wrapped frittata... (more)

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Megan_16 0 · January 27, 2013 at 12:30 AM

Duck fat! Yum :)

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by 912 · September 16, 2014 at 8:01 PM

Need I include ghee in my diet? Will I get enough vitamin K without ghee? Do leafy greens and vegetables provide adequate vitamin K? I know this vitamin has been getting a lot of attention recently in the treatment of bone related diseases like... (more)

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Stephen_4 0 · January 10, 2013 at 11:27 PM

Vitamin k2 been getting a lot of attention recently in the treatment of bone related diseases like osteoporosis. Leafy greens and vegetables provide adequate k1 and no k2. Cheese NAtto and goose liver are good sources of k2. Goose liver has k2mk4... (more)

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by 589 · September 16, 2014 at 8:00 PM

I drink coffee/tea all day long, not for energy but because I really really LOVE the taste. I've tried drinking black but it tends to upset my stomach. So I usually put a 1/4tsp of MCT/coconut oil and 1/4tsp ghee and sometimes a splash of... (more)

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MarcPH 0 · January 01, 2013 at 8:32 PM

If you want to be in a truly fasted state, for any reason other than insulin sensitivity, you cannot use oils or cream in your coffee. More than 10 or 15 calories and you are, technically, no longer fasting. If your goal is to promote insulin... (more)

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by 7370 · September 16, 2014 at 7:58 PM

Many years ago I tried a ghee I bought at a store and hated it. Just recently, I tried again, and I can't stand the taste. Is it just because it's storebought? Is homemade any better? Is it an acquired taste? Is everyone lying about loving it? Is... (more)

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Capt__Cave_Man 0 · November 27, 2012 at 2:40 AM

Hey Crowbar, +1 For making your own from Kerry Gold unsalted butter, as Janknitz mentioned. At first, I purchased Purity Farms then, a brand from a local Indian supermarket, but was put off by the taste. I discovered a YouTube video... (more)

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by 1003 · September 16, 2014 at 7:54 PM

I know that there are differences in the cooking properties of ghee and butter, but is one better than the other nutrition/healthwise? I'm a huge fan of Kerrygold and use it quite often. I do see a lot of paleo people talking about ghee, and... (more)

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MathGirl72 0 · September 13, 2012 at 8:56 PM

The milk solids are removed when making ghee. This lends to using it at higher temps. It also removes what most that are allergic to dairy react to. It's expensive, can be time consuming to make, but tastes good. I typically use Kerrygold at... (more)