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9-Oz 4th & Heart Original Grass-Fed Ghee Clarified Butter

$7.60
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+117 Deal Score
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Amazon.com has 9-Ounce 4th & Heart Original Grass-Fed Ghee Clarified Butter on sale for $7.58 when you clip the 30% off coupon found on the product page and checkout with Subscribe & Save (select the later date from the "First Delivery On" menu). Shipping is free. Thanks juggafist

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Edited January 14, 2019 at 08:42 AM by
I'm not sure how much interest this will receive, but imo this is a really good price after a potential 15% subscribe & save.

https://www.amazon.com/dp/B00VXQG...vpc_slickd
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Created 01-05-2019 at 11:53 AM by juggafist
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189 Comments

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Featured Comments

I usually make my own ghee as it is the purest way to do so. It's super easy. Plus I'd get at least 32oz for this price that way.

Buy unsalted butter from Costco / Sam's Club or grocery store sale, roughly 10.5$ for 4 pounds. Butter is roughly 15 to 18% milk solids, 3 to 5% water and remaining 80% is fat that turns into ghee. Worst case, your yield will be 75%, no less. So you can get 3 lb ghee for 10.5$, not including cost of heating it up for 30 mins or so. It can be made passively while you're doing anything else in the kitchen so I'm not assuming any labor cost.

Heat a thick bottomed pot and melt the butter blocks. Once it is at a boiling point, wait for a bit of foamy build up on top. Skim it off. Reduce the flame to medium and let it simmer for at least 30 minutes. Stir in between, more so towards the end. The color will turn dark golden, the liquid will be clear and will start to see the bottom, the milk solids will start to turn brown and stick on the bottom, there won't be any white residue left and all moisture has evaporated long back. Switch the burner off, skim off any foam on top and let it cool a bit before straining into a wide mouth glass jar. Let it cool down almost 12 hours or more for it to set. Shut the lid, store at room temperature and use for cooking, skin care, addition to baby food, etc. If you want grainy texture, throw a pinch of salt or a sprinkle of water towards 2/3rd done.

Sharing for those who might use ghee in a larger quantity or want to make fresh and pure at home.

My mother and all older relatives actually "make it from scratch" as they boil the non-homogenised milk they buy daily, set aside the cream risen on top in a pot in the fridge and once enough accumulates, they make white unsalted butter by churning it manually and then heat it the way I described above to make world's yummiest tasting butter and ghee and buttermilk this way. I'd pay 10 times for it any day! But it's too much effort plus almost all milk in USA in homogenised.

Hope this helps somebody. If not, at least I hope it is good trivia Smilie
278 Helpful?
It's concentrated butter fat, with the milk solids and water removed. There's roughly 20% more fat and calories in the same amount of ghee.

Some ghee recipes are actually cultured butter, adding probiotics into the mix.

Ghee is thought to be healthier for you than crappy domestic butter. The cholesterol supposedly resists oxidation and there are lots of short chain fatty acids.

When cooking, Ghee has a higher smoke point than butter.
36 Helpful?
6.41 with 15%. Never tried before but what kind of slickdealer would I be if I didn't buy before reading?
24 Helpful?

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Thanks!
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#4
Yes! Very awesome deal. Thank you!!!
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#5
6.41 with 15%. Never tried before but what kind of slickdealer would I be if I didn't buy before reading?
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#6
nice. looks like you can only get the 30% off on 1 jar and doesn't work on the 16 oz jar. $6.41 price is for the single 9 oz jar with 15% subscribe and save. definitely a nice price.
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#7
Thx op, tu and repped! I haven't purchased since 2015, forgot all about it.laugh out loud
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#9
This is right around Aldi price, if you have one of those nearby.
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#10
How is this better than the Ghee you get from Indian stores ? can someone who has used both comment on the quality and the nutritional value ?
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#11
Got the two 16 oz jars for 17$.
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#12
never done a butter alternative before but what the heck. why not
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#13
Quote from Intelslacker
:
never done a butter alternative before but what the heck. why not
Ghee is butter that has had water cooked out until it's usually a golden brown. Big in Indian cuisine.
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#14
I usually make my own ghee as it is the purest way to do so. It's super easy. Plus I'd get at least 32oz for this price that way.

Buy unsalted butter from Costco / Sam's Club or grocery store sale, roughly 10.5$ for 4 pounds. Butter is roughly 15 to 18% milk solids, 3 to 5% water and remaining 80% is fat that turns into ghee. Worst case, your yield will be 75%, no less. So you can get 3 lb ghee for 10.5$, not including cost of heating it up for 30 mins or so. It can be made passively while you're doing anything else in the kitchen so I'm not assuming any labor cost.

Heat a thick bottomed pot and melt the butter blocks. Once it is at a boiling point, wait for a bit of foamy build up on top. Skim it off. Reduce the flame to medium and let it simmer for at least 30 minutes. Stir in between, more so towards the end. The color will turn dark golden, the liquid will be clear and will start to see the bottom, the milk solids will start to turn brown and stick on the bottom, there won't be any white residue left and all moisture has evaporated long back. Switch the burner off, skim off any foam on top and let it cool a bit before straining into a wide mouth glass jar. Let it cool down almost 12 hours or more for it to set. Shut the lid, store at room temperature and use for cooking, skin care, addition to baby food, etc. If you want grainy texture, throw a pinch of salt or a sprinkle of water towards 2/3rd done.

Sharing for those who might use ghee in a larger quantity or want to make fresh and pure at home.

My mother and all older relatives actually "make it from scratch" as they boil the non-homogenised milk they buy daily, set aside the cream risen on top in a pot in the fridge and once enough accumulates, they make white unsalted butter by churning it manually and then heat it the way I described above to make world's yummiest tasting butter and ghee and buttermilk this way. I'd pay 10 times for it any day! But it's too much effort plus almost all milk in USA in homogenised.

Hope this helps somebody. If not, at least I hope it is good trivia Smilie
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Our community has rated this post as helpful. If you agree, why not rep trza?
#15
Quote from echooff
:
Look at the calories and fat on the label. It is a killer...
It's concentrated butter fat, with the milk solids and water removed. There's roughly 20% more fat and calories in the same amount of ghee.

Some ghee recipes are actually cultured butter, adding probiotics into the mix.

Ghee is thought to be healthier for you than crappy domestic butter. The cholesterol supposedly resists oxidation and there are lots of short chain fatty acids.

When cooking, Ghee has a higher smoke point than butter.
Reply Helpful Comment? 36 0
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