On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
> "rosie" > wrote in message
> ...
> > I always use butter and not margarine. Fr a long time I have found Plugra
> to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> tried it??
>
> I make my own clarified butter (aka Indian ghee). By going through that
> extra step, you burn off the dairy proteins and solids that cause many
> people nasty side effects, including potential triggers for autoimmune
> disorders. I love the fact that the pure fat in clarified butter has a
> burning point that is around 450 F. That is one reason that this kind of
> butter is the preferred type in French cooking for sautee.
>
> I use KerryGold butter at the start because it comes from grass fed cows.
> The reason I prefer this to cheaper butters that are "organic" is that grass
> fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
> grain feed is loaded with the unhealthy types of polyunsaturated fats.
> When you buy meat or dairy products that come from grain fed cows, the bad
> fats in the cow feed gets transferred into your body.
>
> Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
> jars. Don't ask me how that math happens. I'm just reporting the news not
> understanding it.
>
> --
> W

My guess is that you're actually filling up two 16oz jars. OTOH, if you can really make almost 64oz of ghee with 48oz of butter, I'm making some ghee!