Isn't this just ghee made from pastured butter? It is soooo easy to make ghee at home and it only costs what it is per pound for the butter you buy.
1433365
No it ain't just Ghee .I've bought Ghee this is different it's much more concentrated than ghee, and remember it's from pastured raised cows which is really the point.
246597
I'm in the same boat as we go through Fage so quickly and I'd love to find a way to make it. Fage has an extra think texture, unlike a lot of the other yougarts and is very high in protein. The price, however, is tough on my grocery budget. I hope someone can help!
753090
I believe the instructions mention making butters with it but I've never tried. I imagine you could but wouldn't get it smooth like the commercial stuff. A VitaMix or food processor would work better. Hope this helps. By the way, it's GREAT for wheatgrass/greens.
63863
I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5 hours because I like it tangy. I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5... » Read More I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5 hours because I like it tangy. « Show Less
1914395
Yes. I usually buy whole 1 pound blocks of butter (cheaper that way) and cut it into sticks. This butter dish holds sticks of butter, even with room to spare.
1886015
It would depend on your preference for the flavor. It does not taste like butter. It would however be spreadable! Some ghee is almost to liquid like at room temperature. This one is solid.
1016064
I agree with everyone below. I used to buy a jar of virgin coconut oil and ghee and then I combine the two in a blender, mix well then pour into two Mason jars. Same benefits, but this is way easier if you don't want to go through that process - it's just more convenient. If you don't mind extra steps though you can purchase a jar or each and mix them together.
1723139
I had to google the instuctions bu basically add water until it makes a consistancy you like. I found that after adding water its not at all like the consistency of the real stuff but i use it in baking. I hav emade a number of breads and side dishes that required butter but due to my location (afghanistan) getting it wasn't easy to do (or economical). It works great in recipies and sprinkled on dry (potatoes). I added 1 Tbsp of warm water to 1/4 cup Butter Powder,
1731882
Organic ghee is organic butter that has the milk solids removed. Organic cultured ghee has been fermented to make the ghee probiotic.
1731883
The process...One of the traditional processes of making ghee involves culturing the cream before churning it into butter and then clarifying it into ghee. Pure Indian Foods Grass-fed Organic Cultured Ghee is made by following this age-old and time-honored practice. The result is a delightfully aromatic ghee with a slight tangy flavor characteristic of cultured foods. And as always, Pure Indian Foods ghee is made from milk obtained only during the spring and fall when the cows are on the pasture eating rapidly growing fresh, green grass. Why Cultured Ghee? Milk contains lactose, a natural sugar which gives it that delicate sweet taste. In order for the body to breakdown lactose, an enzyme called lactase must be present. Many people lack this valuable enzyme in their digestive system causing a common digestive problem known as lactose intolerance. In order to metabolize lactose, lactase must always be present. During the culturing of milk or cream, lactose is converted into lactic acid. This makes for a much more digestible product for many people. Remember, generally ghee does not cause a problem with lactose intolerance. This is because during the ghee making process, the lactose is removed even if the butter used to make the ghee was not made from fermented cream.
36154
From their site: "Purity Farms Ghee (Clarified Butter) is made from Grade AA Sweet Cream Certified Organic** butter." Package says it's "...from sweet cream butter from our pastured cows on our certified organic family farms." And package also says "USA farmed & manufactured" :)
1718578
Ghee doesn't need to be refrigerated. The site I get mine from, PureIndian sells a very inexpensive metal jar with a lid and tiny spoon...perfect for keeping on the countertop. I have never used a butter bell, but I am sure it would be fine.
1886018
Yes, it's good on everything where you would normally use butter! The taste is quite similar, and this ghee is soft and easily spreadable (especially since it's safe at room temp).
1523710
Yes I have. I make almond butter. I takes a lot longer without oil, so the second time I uses a little almond oil and it was much better. The third time I made it I used a little almond oil and a little melted coconut oil. omg! it is GREAT.
295625
You can make "ghee" using a centrifuge, using raw butter...but that technically makes it butter oil, since it is almost a perfect method of seperation. and you also lose the nutty flavor from the traditional heating process used.
241499
I'd be interested in the answer to this question. I use a scant 1/2 cup of powdered milk. Easy and cheap when you buy it from the bulk bins at Whole Food or Rainbow (San Francisco). It is very expensive in regular grocery stores - I think a one pound box is close to $7.00 - rip off.
1092360
The first reviewer has apparently contacted the CA Almond people (they have a website). The information given was they get a steam treatment. Please read the very first review. I bought 10 pounds about six months ago and I am making almond butter in a few minutes with the last pound. These are packaged in sealed bags by the pound. Excellent quality.