Food Item: Butter & Ghee

[Readymom]

Originally posted by NawtyBits at http://www.avianflutalk.com/forum_posts.asp?TID=964

You were talking about canned butter, well Ghee is basically a clarified butter. There are recipes for it all over the web if you are ambitious, but Ghee is available in many stores now. Cub foods has 1 pound JARS of Ghee in the International Foods section. AFAIK, it doenst have to be refrigerated even after opening (I believe the clarifying process skims off the milk fats...the part that goes rancid.)

Admin Note: Home CANNING butter is NOT recommended!

[Readymom]

Canned Butter:
if you havent yet purchased the canned butter from internet grocer- be aware it doesnt taste like the butter we are used to from the grocery store. Its richer, and has a funny (to me) taste thats almost "fishy". I'm not quite sure I like it. It might be really good mixed half and half with cheap store butter. Thanks to LMonty-FluTrackers http://www.flutrackers.com/forum/showthread.php?t=9691
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Tip: We just purchased one case of butter from the internet grocer website. Looking forward to trying some. If, by the way you find it too salty, then feel free to mash the butter flat and rinse it under cold running water. Mash and rinse, repeat, until the salt is gone. Butter does keep far longer however, if it is salted, the more salt the longer it keeps.
Thanks to Shannon-FluTrackers http://www.flutrackers.com/forum/showthread.php?t=9691
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BUTTER
Originally posted by Shannon - FluTrackers
http://www.flutrackers.com/forum/showthread.php?t=11732

RE Butter ordered from http://www.MREdepot.com.
The butter has a slightly different flavor than most American commercial butter. I like it as it comes close to the organic butter we usually buy. It also has a higher butterfat content than does most American butter.

[Readymom]

Originally posted by Lynda - FluTrackers
http://www.flutrackers.com/forum/showthread.php?t=9691

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*Nestle Media Crema/Table Cream. Substitute for cream or sour cream. Available at ethnic groceries. I got it at WMart grocery in Texas, mex food aisle. Very good, and many uses. I made a good Fettucini Alfredo with it.

*Walton Farms canned sour cream powder: Good.

*For powdered butter, Molly McButter seems as good as any. I have it frozen. It's even OK on potatoes when mixed with a neutral tasting fat source.

*I have stick butter frozen in vac bags. I also have the jars to can it. I doubt I will actually can it unless TSHTF, but if you have freezer room for butter, go ahead and buy the jars. (I also have jars purchased to be able to can other stuff in my freezer, if it comes to that)

Honeyville dry egg powder is not bad. I'm not much of an egg lover, but I made Migas (eggs, cheese, salsa, tortillas) with them and they were good.

Nestle Nido dry full-fat milk is decent. Like non-fat dry milk, it needs to be cold, well mixed, and allowed to sit several hours before drinking. The usual dry mild tricks apply here, like a drop of vanilla, etc.

[Readymom]

Originally posted by kr105 - FluTrackers
http://www.flutrackers.com/forum/showthread.php?t=9691

Cheese and Butter: Hats off to the gals at FluWickie who arranged a deep discount at MREDEPOT on this one. Enter the discount code fluwickie on checkout to get between 20 – 25% off your order of canned butter (New Zealand) and canned cheddar cheese (Kraft). For those more home-ec savvy, you can “can” butter and the directions are at: http://homecooking.about.com/library...e/blmisc34.htm

[Readymom]

Originally posted by T. Modesto,PhD - FluTrackers
http://www.flutrackers.com/forum/showthread.php?t=9691

I was at Sam's Club tonight and they have the canned turkey 3 - 12 oz cans for $8.95
Butter si so expensive and I was in Sam's Club and got a 1 gal jug of buttery flavored oil that I can use in the mac & cheese occassions. It was $6.79 ACT III which has a good flavor. I figured it out that one jug is about 8 pounds equivalent of butter flavor. Which is much cheaper. I also picked up a small jug of the buttery salt flavoring as well for under $3.

[Readymom]

Ghee (Clarified Butter)

Originally posted by T. Modesto,PhD - FluTrackers
http://www.flutrackers.com/forum/showthread.php?t=11732

I also just found out that there is a sale on Ghee at Deep Foods, Inc
http://www.deepsbest.com

16 oz of Ghee which is clarified butter is on sale for $4.19 for 16 oz and the shipping no matter what size is only $6.00.

will Ghee last a long time if left unopened?
Posted by Shannon - FluTrackers (same thread site)
it depends on how it is packaged. The butter is canned and will last years. Ghee will last a long time in the fridge but you are in a world of hurt if the power goes out, The Indians keep ghee on a warm burner on the stove all the time. So, instead of cold they use heat for preservation. You must have one of the below to insure preservations.
Oxygen poor enviornment in conjunction with initial high heat to kill pathogens
Extreme cold, Constant heat, anything else invites nasties to the party.

(T. Modesto)I think you are talking about if the jar is opened. I was thinking how long will it last unopened. I have never used ghee before. It looks kind of strange in the jar. I shook it up and it looks a bit better but the liquid appears a little bit gritty. I just tasted it. It is not what I expected, it is not exactly like butter that I am use to, but if I add salt to it then it starts to taste what I am accustomed to as butter, yet a bit milder of sorts. Its nice but I don't think I would care for it on toast for breakfast. no matter it is still a bit gritty. [snip] I was thinking of is to buy some of the butter in the cans for the times I treat myself to bread and butter (which I generally never do) and then use the ghee on things like veggies etc and then for baking that calls for butter I was going to use butter flavor oil so I can max my money on that portion of supplies.
(Shannon) that is exactly what it should be used for. Ghee typically is used in sauteeing or seasoning foods. Use it as a luxury food. Something to elevate your spirits.

(T. Modesto) how long I wonder will Ghee last in an Non opened jar? Two years woudl be great
(shannon) it will probably last a year in normal temps. Fats usually last somewhere between 6 months and one year. Yours has all of the water removed and I am going to assume you keep it in a cool place. I would not let it go longer than that however without checking it for rancidity. After one year regardless of temps ( unless you keep it in the freezer) it will start to degrade. Rancid fat will also make you a very sick puppy. But then your body already knows this and the smell will keep you from eating the product.

BTW, you too might contact the manufacturer and ask about longevity.

[Readymom]

Butter Churn

http://www.wtsmith.com/rt/projects.html#COOKING

Use pint glass jar with metal top.
Cut dasher from piece tin can and fasten to dowel with small nails above and below it.

MAKING BUTTER
A half-pint of whipping cream will make one third cup of butter. Put cream in the churn. Let the boys take turns moving the dasher up and down. After 20 to 30 minutes, butter will begin solidifying on the dasher. Shake until the small bits form one larger piece. Pour off the buttermilk.
With a wooden spoon, stir and press butter to remove excess water. Rinse butter with tap water to remove more water and keep the butter from tasting sour. If the finished product is too sweet, blend in a pinch of salt

[Readymom]

Butter-General Information



30B.3 BUTTER Page 30
http://www.ccrettraining.org/wp-content/uploads/2019/03/Food-Storage-FAQ-v4.pdf

Butter can be found in several forms each with their particular strengths and weaknesses. ---CONTINUED at LINK, above ---

Includes info on:

• BUTTER POWDER
• CLARIFIED BUTTER (GHEE)
• CANNED BUTTER

[Readymom]

GHEE



What is ghee?
http://www.wisegeek.com/what-is-ghee.htm


Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine. Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for ... ---CONTINUED---

[Readymom]

Home Canning Butter



To Bottle or Not To Bottle Butter
http://www.preparednesspro.com/to-bottle-or-not-to-bottle-butter

By Kellene Bishop

June 12, 2007. That was a day I experienced a moment of euphoria as a concern of mine had just been satisfied completely. That was the day I discovered you could bottle butter. It was a very, very happy day for me, until I began doing research on it. There were an abundance of comments surfacing on the internet stating that bottling butter simply wasn't safe because it was "impossible" to get rid of any botulism. My joy was squashed. But after speaking to many lifetime emergency preparedness folks who swore that bottling butter was just fine, I decided to do more research on the matter. The good news is I've decided to fully embrace bottling butter. The thought of butter on my homemade wheat bread, even in the midst of a crisis, is just too enticing to pass up. So here's how I've come up with my rationale for bottling butter in spite of what some information on the internet has said. ---CONTINUED at LINK, above ---

[Readymom]

Ghee-More Information



Another Butter Option
http://eatingfoodstorage.blogspot.com/2010/04/another-butter-option.html

I finally got around to going to an Indian market this week and I bought Ghee, which is just clarified butter. They sell it in all kinds of sizes so I just bought a small one to try it out. It doesn't last a super long time (expires in about a year) but it does NOT need to be refrigerated, even after being opened. YIPPEE!! ---CONTINUED---

[Readymom]

Ghee



Ghee - This is butter that is good for you
http://www.naturalnews.com/034182_ghee_clarified_butter.html

(NaturalNews) To some it's known as clarified butter, to others it's the golden elixir of healing - ghee is a staple ingredient in Indian cooking and Ayurvedic healing known for its versatility, great taste, and many health benefits. It's derived from butter through a process of cooking off its milk solids until it becomes an easily digestible, healthier alternative to butter and oil, and it can be used for cooking or as an ingredient to add flavor and richness to foods such as kitchari. --- CONTINUED at link, above ---

Includes:

• -Cooking benefits
  -Health benefits
  -Recipe for making home-made

[Readymom]

Butter & Ghee



Fats and Oils in Food Storage
https://apartmentprepper.com/fats-and-oils-in-food-storage-2/

When first getting into food storage, the main things that come to mind are canned goods, staples such as flour, sugar and salt, meats etc. Most of the time, fats and oils are left out of the initial food storage effort. However, fat is an essential part of our diet, and a great source of calories at a time when a high calorie intake may be required, or if the diet consists of mostly grains and beans. Fat is also necessary in maintaining the taste and texture of food.

The main challenge in storing fats and oils is the relatively short shelf life. When stored for too long, fats get oxidized, which causes it to get rancid. Rancid fat not only tastes bad, it becomes toxic and blamed for many ills such as heart disease, inflammation, atherosclerosis and even cancer. Let’s look at commonly used fats: ---CONTINUED---

[Readymom]

Butter-'Almost Butter' Recipe



FOOD STORAGE TIPS
http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html

Butter (almost) 1 pound shortening (butter flavored works) ½ tsp salt, 1 2/3 c condensed milk
Whip the shortening and the salt until light. Add the condensed milk a little at a time and blend.

[Readymom]

Butter-Make Your Own From Shelf Stable Whipping Cream



BUTTER! At last REAL shelf stable butter!!!!
http://eatingfoodstorage.blogspot.com/2012/05/butter-at-last-real-shelf-stable-butter.html

Ok, if you are a follower of my blog, you know my butter saga. When living off food storage, butter and cheese were the things that we missed most. At long last the butter issue is SOLVED - thanks mostly to one of my readers who happened to mention shelf stable cream.

WHAT?

How is there such a thing? Oh, but there is, my faithful readers, there is. Not only does it exist but it also can be churned into REAL butter!

I hunted high and low to find it, it's really only available in Utah and Idaho (of course) but I did find a website that sells it, so I bought a whole case. ---CONTINUED at LINK, above ---

[Readymom]

Butter-Made from Crisco



Yet Another Attempt at Butter
http://eatingfoodstorage.blogspot.com/2011/02/yet-another-attempt-at-butter.html

. . . . . a friend gave me another recipe to try. If you can get past the "ick" factor it's actually pretty good! Here's the recipe: ---CONTINUED at LINK, above ---

[Readymom]

Butter- Make Your Own



Making Butter at Home, Like Our Grandparents
http://www.askaprepper.com/making-butter-at-home-like-our-grandparents/

The making of butter goes back at least 4,000 years, with the earliest known reference to it written in the Bible. When Abraham entertained the three angels, before they went on to destroy Sodom and Gomorrah, butter was amongst the foods he offered them to eat. Apparently butter has been used ever since mankind first domesticated cattle and was considered by many in ancient times to be food of the Gods. . . .

. . . To make butter, the first step is to . . . ---CONTINUED at LINK, above ---

[Readymom]

How To Make Butter From Powdered Milk
https://www.littlehouseliving.com/making-butter-from-powdered-milk.html

The best part is, if you don’t have fresh cream on hand you can still use powdered milk from your food storage to make this homemade butter from scratch.

(SNIP) ... The recipe is pretty straight-forward. You can make it with a food processor (which is how I make it), or you can simply put all of the ingredients into a Mason jar and shake it until it thickens up to butter consistency. ---CONTINUED---

Arrow-Right CROSS POSTED in Food :: Food: Tips & Hints-Individual Food Item Hint :: Dairy :: Milk-Liquid & Powder

[Readymom]

Home Garden DIY

How To Make Butter From Powdered Milk
https://homegardendiy.com/how-to-make-butter-from-powdered-milk/

I couldn’t belive you could make butter from powdered milk so I had to test it out for myself. (yes, I did actually get my hands dirty and made a batch). My hubby couldn’t believe it was made from our almost expired powdered milk we have had in the cupboard taking up space for 2 years!

Now just so you know this butter is not hard like regular butter, I don’t know why, it’s more like margarine texture, it spreads really easy and actually tastes really good.   ---CONTINUED---

[Readymom]

How to Make Butter In An Emergency
https://www.offthegridnews.com/food/make-emergency-butter/

(SNIP) ... There are some things you’d miss quite a bit – including butter. Here’s how to make it, plain and simple. ---CONTINUED---