[QUOTE=jammies;954336]I made it with ghee and it was delicious. I don't drink it anymore though. But I make the ghee myself and cook it until the solids are dark brown. The ghee has lots of caramel flavors that way, so it is really good in the coffee. I was really surprised how "creamy" it got with the ghee. Just don't let it sit for a very long time, it will separate out again eventually.[/QUOTE]
So to make ghee, do I just melt regular butter and what part do I discard? Seems a little difficult to do but I might try this way because the store bought ghee doesn't do too much for me.
[QUOTE=Brent*;954792]So to make ghee, do I just melt regular butter and what part do I discard? Seems a little difficult to do but I might try this way because the store bought ghee doesn't do too much for me.[/QUOTE]
Just melt the butter in a pan and simmer it until the milk solids are dark brown. They will form little clumps. Then strain the whole thing - I use a mesh strainer lined with a couple paper towels. The milk solids will catch in the strainer and the ghee will filter through.
Be careful though. the ghee is insanely hot - so cool it for a bit before straining - and then still be careful. The burns from hot butter are not nice.
I tried it with Ghee, and really disliked it. But I don't like bulletproof coffee anyways, makes me feel like gagging. I wish I liked it though! Cold-brewed black or with heavy cream is the way to go for me.
[QUOTE=Brent*;949071]I'm familiar with bulletproof coffee but the recipe calls for butter. Has anyone tried it with ghee? I'm trying to stay completely off butter so sticking with ghee. About how much you think the coffee needs? I assume just throw it all in a blender (coffee and ghee?)
That is the only way I do it. Ghee and heavy whipping cream. I like the way it emulsifies. Yum.
Grass fed ghee from PureIndianfoods.com
[QUOTE=PHaselow;961307]That is the only way I do it. Ghee and heavy whipping cream. I like the way it emulsifies. Yum.
Grass fed ghee from PureIndianfoods.com[/QUOTE]
I use purity farms ghee:
[url=http://www.amazon.com/Purity-Farm-Organic-Clarified-13-Ounce/dp/B0046IIPMW/ref=sr_1_1?ie=UTF8&qid=1348515437&sr=8-1&keywords=ghee]Purity Farm Organic Ghee, Clarified Butter, 13-Ounce: Amazon.com: Grocery & Gourmet Food[/url]
I want to try the stuff you recommend but amazon has it for $13! that is a ton. I can't find that stuff in the stores either unfortunately here in Seattle
i make my own. i skim the milk solids off the top but you need to be really careful as it can spit real bad at the beginning. then i strain it off at the end when it has cooled down. what i do notice is how salty the milk solids are at the bottom of the pot. makes you wonder how much salt they actually put in salted butter.
Whats the recipe (tsp per cup of ghee)? Do you blend it in blender or just stir into hot coffee?
And does this drink make one gain weight (over time of drinking it)?
I clarify my butter, I think for it to be ghee it has to get to the brown solids, I prefer just to remove the milk solids as soon as possible, while white. It still tastes like butter then to me. Without the problems.
I love it in my coffee :)
I have tried this kind, it's grass-fed, organic, and comes from non-homogenized milk but it is spendy! [url=http://www.amazon.com/gp/product/B0032RPLSY/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0032RPLSY&linkCode=as2&tag=2231822-20]Grassfed Organic Ghee 7.8 Oz: Amazon.com: Grocery & Gourmet Food[/url]
I just decided to use kerrygold butter, I liked the ghee flavor better but from a cost standpoint the butter is a better choice for me.
I get KerryGold salted butter from Costco, since that is the cheapest way of getting grass-fed butter for me. I then clarify it -- which also seems to remove any salt taste that stays with the milk solids.
I then add 3-4 Tbs of the clarified butter and 3 Tbs of Nutivia virgin coconut oil (also from Costco) to 16 oz. Pete's Major Dickason's coffee (also Costco) brewed with an AeroPress. Yummy and holds you over for hours.