Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 Thankyou. > > > ** > > > > > > Where do you buy this?I have never seen it.By the rugular butter and > > margarine?I guess I have heard of it,but never took the time to see what it > > was all about. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 step by step instruction to make ghee right here......http://www.thehealthyhomeeconomist.com/video-how-to-make-ghee-butter-o\ il/ garyc > > Where do you buy this?I have never seen it.By the rugular butter and margarine?I guess I have heard of it,but never took the time to see what it was all about. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 Hi, my local store that sells product from India has it. It tastes different than butter, and I use it under my meats when I bake the meat in oven in ceramic dish with glass lid. bake at 300. > April > > > > > > > ** > > > > > > Where do you buy this?I have never seen it.By the rugular butter and > > margarine?I guess I have heard of it,but never took the time to see what it > > was all about. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2012 Report Share Posted January 27, 2012 Dear friends, I have been going thro the posts, I have learnt a lot. I have shared my experiences of managing a person suffering from fibromyalgia (My wife is suffering from fibromyalgia). If you plan to have a) coconut Oil, buy virigin coconut oil and use, do not buy any other grade of coconut oil. A virign coconut oil tends to solidify and has its own rich aroma, home made butter will be best for making Ghee. If of-shelf, buy white (not table or salted butter). Put the butter on a heavy plated pan and allow it to liquify. The water content in the butter will tend to pop, when popping stops, allow the liquified butter to boil till rich aroma spreads and fumes start emanating mildly and becomes heavy. (do not over boil it, if overboiled, it tends to denature).  The Ghee will have rich golden yellow, after cooling collect it in a glass bottle or jar for use. When allowed to cool small granules will appear and tend to settle at the bottom in the glass jar with clear liquid on the top. (You have made the GHEE). It would be better if a hand full of drum stick leaves are added to the pan with boiling butter (helps you to decide to remove the Ghee from the stove and also adds flavour to the Ghee). once when they are deep fried and are crispy, remove the boiling Ghee from stove. Decant the Ghee for use as described above. c) It is advisable to make Ghee from the butter made of Cow's Milk (organic to be specific) because d) Commercially available Ghee can be made of Goat's milk or even buffaloe's milk also e) the off the self Ghee do have addittives for longer shelf like. (during my visits to Europe, I by mistake purchased Ghee of Bangladesh Origin and had to throw it in the garbage, because it is commercially made and did not have the flavour of home made ghee that I am used to. with best wishes YUVARAJ JScientist 'E' NIE/Ch-77 > >> ** >> >> >> Where do you buy this?I have never seen it.By the rugular butter and >> margarine?I guess I have heard of it,but never took the time to see what it >> was all about. >> >> >> > -- April Quote Link to comment Share on other sites More sharing options...
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