I was just stunned to see Ghee at WalMart the other day.
My oil that I use sparingly...called Carotina is no longer available around here. I don't use oils much for cooking, so I was using Smart Balance spread out of the tub. I left my last Carotina bottle upNorth this summer (that was a mistake!)

So now I've made 3 things with the Ghee, and it is great!
Just under $6.00 for a small jar, about 8oz, or so. A little goes a long way.

http://en.wikipedia.org/wiki/Ghee

Hi Mrs. D. I have extensive exposure to Gujarati Indian cooking and Ayuvedic qualities of ghee. The very best is made at home from organic butter-Salt free is very important! European butter would be ideal. Good quality organic butter is quite good and recommended. I have used regular brand, sweet cream unsalted when on a budget.

It takes me about 1/2 hour,(or less) to make two pounds of butter into ghee. I strain with regular medium fine wire mesh strainer into two pre-sterilized jars after the smell gets to the "popcorn stage" and everything is settled to the bottom. Cool a few minutes for safe handling.WARNING-Cooking just a few minutes too long- on med-low heat - can scorch the solids and ruin the whole batch.

This is enough to last a long time if stored properly. Airtight and in fridge. ( Clean up is quick -Use paper towels to wipe out residue and scrape rest of browned milk solids into garbage, not the sink, then wash pot) Easy!!

It is a nice ritual and provide much more satvic qualities since it is guaranteed to be more pure from organic and uncontaminated as a condensed food should be. Not to mention much, much cheaper.

Hope this simplifies the making of ghee to all who might be interested. Look up gee in Ayurvedic medicine if interested in further understanding of it's benefits and properties. Blessings TT

Mrs. D.

There is a store not to far from me and I saw various bottle of GHEE up on the shelves but I had no idea what this was. I just researched this product on google. It says Ghee is all saturated fat but it lowers cholesterol.

All I need to know is this. Is Ghee better for making my sprout patties (and anything else I make in my frying pan), well it is healthier than using vegetable oil. I don't fry with olive oil. I just saute with olive oil.

But when I do my patties, I have to use oil. Is Ghee a healthier alternative?

I wouldn't use much. I don't deep fry or anything like that.

I never knew I could use this product. Doesn't have any carbs that I know of, right?

Thanks much

Melody

I'd try it.... I think the food TASTES better with ghee.

I don't fry much, so I can't see it harming me in any way.

I do recall reading that Native Indians (from India) that use Ghee have lower heart disease rates, than those who switched to other oils (trans fats were very prevalent there at one time).

Also a little goes a long way.

So I wouldn't replace my Extra Virgin Olive Oil, that I use in my salads, but I can replace the vegetable oil that I use to make my other stuff? and use a little??

sounds like a plan.

I listen to EVERYTHING you say, just know that.

I'm better for it. We all are.

Much appreciated, Melody

Ghee is not for salads.... it is too heavy and not liquid enough.

Just an update.... Ghee is gone ...no longer at WalMart!

I was forced to go to Whole Foods who had the same size jar for
$9.99!

What the hull is Ghee and why do I need it?

Sounds truly awful.

Ghee is clarified butter... with the solids removed.

You don't exactly "need" it, but it is a good alternative for
stir fry or other pan use when you need an oil to cook.

more here:
http://en.wikipedia.org/wiki/Ghee

Thank you for that...I have a large unopened jar in my pantry and couldn't remember why I bought it or what it is for. Stir fry...I can do that. *grin