A lot of people that have problems with dairy do fine with ghee. I am in that boat. I love ghee. Others seem to do fine w grass fed butter like KG.
A lot of people that have problems with dairy do fine with ghee. I am in that boat. I love ghee. Others seem to do fine w grass fed butter like KG.
Butter over ghee, ANY time. But only cultured butter. Ghee is OK, and perhaps superior to butter when frying at high temperatures, but if I do so, I usually use lard or coconut oil instead... I have made a bit of ghee, but it never really caught onto me.
I'm a Dane - we live for butter!
Oh, btw - I hear that KerryGold is recommended butter, so stick with it if you like it! I'm all for organic Danish, cultured butter. Yuuum!
I love them both, but ghee is better for high temperature cooking.
Ghee never did anything for me. Expensive stuff, too.
And for high-temp cooking, I much prefer lard, coconut oil, or in a pinch leftover bacon grease.
I'll stick with the KG for my veggies.
We prefer butter. Husband hates the taste of ghee.
I make my own ghee... I buy organic grass fed/finished butter... put it in a cast iron pot put in on the burner get a delicate boil (just above a simmer) going...and let it get golden (on my stove that takes about 45mins) then I strain it w/cheese cloth and transfer to a storage jar... love, love, love... and way freaking cheaper than Ghee in the store..
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...ghee to me is a jar full of over-priced blandness. Hands down decision here --> butter for the win...hebs
ps...the one advantage to ghee, I can easily binge on cold, salted butter, mmmmm. I would NEVER binge on ghee!