Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 Sat Nam, >Well, I am using ghee now as a replacement for butter. I used to make it myself, but I have deiced to buy it form the Indian food market. My question is there is a thick white substance that sometime occurs when making ghee (It is the substance that sinks to the bottom of the pan), it is called curd (I think that is the name). *This is what needs to be thrown away. Athough when I make ghee, it is usually thin. The jar I got had a lot of curd and I was wondering if it is OK to use in the same manner as the ghee. * No. Throw it away. * Why don't you get a crock pot and make your own. It is so easy with a crock pot. Just turn it on medium over night and it is done. Skim the crusty part off the top. Scoop out the clarified gold liquid. And throw away what is at the bottom. I make 4-6 lbs at a time. Sat Nam, Guru Rattana :+) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 Sat Nam, About the ghee, the properties that gather on top of the 'melting pot' should be thrown away. The process is quite simple. When the butter is heated the impurities rise to top of the mixture. This is normally scooped off and thrown away leaving the good parts behind. Most common butters' bought from supermarkets have lots of preservatives, salts and other substances in them. Makes them heavy in tastte and substance. Ghee is very light and easily digestable for the body. Blessings, Goldie Singh. Sadhana Seva <sadhana72002 kundalini Yoga <kundaliniyoga > Tuesday, 19 February, 2008 5:57:21 PM Kundalini Yoga Question about Ghee Sat Nam, Well, I am using ghee now as a replacement for butter. I used to make it myself, but I have deiced to buy it form the Indian food market. My question is there is a thick white substance that sometime occurs when making ghee (It is the substance that sinks to the bottom of the pan), it is called curd (I think that is the name). The jar I got had a lot of curd and I was wondering if it is OK to use in the same manner as the ghee. I am using cows ghee. Any information would be helpful. Peace Love & All Light, Guru Sadhana Seva Philadelphia, PA SWADJ- " MAY YOU FLOURISH AND THRIVE " PEACE PROFOUND ------------ --------- --------- --- Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 Sat Nam, About the ghee, the properties that gather on top of the 'melting pot' should be thrown away. When the butter is heated the impurities rise to top of the mixture. This is normally scooped off and thrown away leaving the good parts behind. * There is also part of the butter that goes to the bottom of my crock pot that is obviously waste. It is both liquid and semi-solid, white, not clear. This is thrown away too. * I have found that with a higher quality of butter that there is a lot less waste at the bottom of the pot. Blessings, Guru Rattana :+) Most common butters' bought from supermarkets have lots of preservatives, salts and other substances in them. Makes them heavy in tastte and substance. Ghee is very light and easily digestable for the body. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 Sat Nam, A lot of folks will disagree with this but it's information I got from a lady who used to cook for Yogiji. The white stuff on top is OK to use. As you cook the butter (I do it in a crock pot) this is merely part of the process like when water boils--you get some bubbles. That's what the white stuff is -- bubbles from the cooking butter. Again, it is OK to use as long as you do not overcook and burn it so it becomes brown and crusty. I scoop the white foam and the golden clear liquid off the top and leave the white, milky, watery stuff on the bottom. There's always some usable ghee left so I put it into another container and put it in the fridge to harden. Once the usable ghee is solid, It separates from the waste liquid. I poke a couple of holes in the hardened ghee and pour off the white milky watery waste. I use the remaining portion of ghee first since there might be some waste left and that would spoil at a faster rate. The other ghee, including the foam lasts for as long as I have it around. It has never ever spoiled. Honest! Sat Nam KartaPurkh S Khalsa Your job is to deal with everything in life with affection, love and kindness. --Yogi Bhajan http://kartapurkhkhalsa.typepad.com/ http://kckundaliniyoga.com http://kartapurkh.smugmug.com/ Quote Link to comment Share on other sites More sharing options...
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