On Wednesday, April 6, 2016 at 11:42:38 AM UTC-4, dsi1 wrote:
> 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!

He's mixing mass (8 oz sticks of butter) and volume (32-ounce
jars). It's a 1:1 ratio only for water (and substances very
close to water in density).

Still, I can't picture cramming a pound and a half of butter
into two quart jars and them even coming close to filling
the jars. You're probably right about the jar size. I'd
rather use a straight-sided widemouth pint jar anyway.
Easier to get that last drib of butter out of the jar.

Cindy Hamilton