Comments on: Make Your Own: Ghee

By: A Few Resources for the Real Food Challenge « Not Dabbling In Normal

A Few Resources for the Real Food Challenge « Not Dabbling In Normal — Tue, 02 Mar 2010 15:11:00 +0000

[...] Your Own Posts from Chiot’s Run. Make Your Own: Brown Sugar Make Your Own: Baking Powder Make Your Own: Ghee Make Your Own: Butter Make Your Own: Preserved Lemons Make Your Own: Ketchup Make Your Own: [...]

By: talia

talia — Mon, 11 Jan 2010 04:41:16 +0000

Thats a great idea: I’d been trying to think of a substitute for olive oil that i could get locally. A couple of years ago I did a strict 50mile diet for a month and the two things I really wanted were flour and oil, now i can get the first and make ghee instead of oil… I might try another month soon!

By: Miranda

Miranda — Sat, 09 Jan 2010 16:01:30 +0000

I agree that it is a lot of money – but it’s spent locally, responsibly, and i can attest that there are so many things you can do with the milk i think it’s cost effective. I’ve made from one gallon of raw milk: cheese, sour cream, milk to drink, milk to bake with, whey to ferment things and increase shelf life (kim chee, mayonnaise, soaked grains) and a little dollop of butter! If you have the time you can really spread the goodies out.
Miranda´s last blog ..More Raw Milk Projects

By: Catalina

Catalina — Sat, 09 Jan 2010 00:44:03 +0000

The ghee looks very nice, but…..
Mmmmm that is beautiful butter!
It’s so yellow and creamy looking!
Catalina´s last blog ..Banana Chocolate Coffee Cake

By: Seren Dippity

Seren Dippity — Fri, 08 Jan 2010 15:51:45 +0000

I totally agree with you. But I can also see a young couple’s overwhelm in coping with a budget. I am slowly getting her to read more about it and she is changing to better fats and cutting out soy. She feels like she is doing a lot because she cooks mostly from scratch and does focus on healthy choices. And truthfully, some of the things she tells me about her friends eating/cooking choices are frightening. I’m not talking teens here, but 30 year olds with families.
I’m still at the point of paying more for better quality products and spending too much on junk food (DH is seriously bad.) I’m trying to include more home made sweets to wean him off the junk because at least I can control the ingredients and to some extent the choices.

By: Susy

Susy — Fri, 08 Jan 2010 04:06:54 +0000

That’s about how much I pay for our raw milk as well, but that’s what I would pay for organic milk at the grocery store. Food is one of those areas I’m willing to pay more to get quality. Although I’ve found the more locally & organic I eat the less processed food I buy and I’m actually spending less on my grocery bill (I think part of the reason is also that I’m picking up things at the farm, they have milk/eggs/meat, I’m not tempted to buy snacks/cookies/ice cream etc).

By: Seren Dippity

Seren Dippity — Fri, 08 Jan 2010 00:56:11 +0000

You just keep upping the bar, don’t you?

Because of your inspiring posts on using raw milk and making butter, I got brave and purchased my first gallon of raw milk today.
We have a local dairy that sells it fairly close to us, but with me being lactose intolerant I never really considered it. We have wanted to try the cheeses and yogurts but just never actually stopped by to do so. So this afternoon I actually drank about 1/2 cup of raw milk. I was scared to try even that much, but because I tolerate butter, good quality (meaning real live cultured) yogurt and hard aged cheeses I thought I might be a candidate for the raw milk.
I’m happy to report that all is well. No tummy upset at all.
I will experiment with this and see how it goes. Mostly though I want to make butter. So tomorrow I will skim the cream and give it a try.

I was a bit startled at the cost of raw milk. I paid $8 for the gallon. I have been reading about the controversy of the high cost of organic and “real” food. I understand why it can cost more but that still makes it difficult. I have been trying to get my daughter to consider more grass raised beef and free range chicken/eggs. Between her cooking and her two year old twins they go through about 2 – 3 gallons of milk a week. At 2.5 times the cost, I know there is no way she’d consider raw milk.

Thanks for the butter and ghee tutorials. Looking forward to trying them.

By: Kendra @ A Sonoma Garden

Kendra @ A Sonoma Garden — Thu, 07 Jan 2010 18:51:55 +0000

I’ve made my own butter, but we haven’t made ghee before. I’m definitely going to give it a try. Thanks for the tutorial.
Kendra @ A Sonoma Garden´s last blog ..Mushroom Hunting on the Sonoma Coast

By: Susy

Susy — Thu, 07 Jan 2010 18:34:22 +0000

I like to put a spoonful in my morning oatmeal and sometimes in my soup (especially if it’s a cream soup, like butternut squash or cauliflower). Never thought of putting it in tea, but I might try it sometime.

By: Ria

Ria — Thu, 07 Jan 2010 18:23:31 +0000

I haven’t made my own ghee before, but I have heard of it. Apparently some nomadic cultures use a small dollop of it in tea in place of milk and/or a sweetener. The taste apparently takes a bit of getting used to, but I think I’d like to try it someday, just to say I have.
Ria´s last blog ..Meal planning.