On Wednesday, April 6, 2016 at 6:52:39 AM UTC-10, Cindy Hamilton wrote:
> 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

He's actually talking about processing 3lbs of butter - 6 cups, into ghee. I think that after boiling off the water and removing the milk solids, you could have about 32oz of ghee. That's just my guess, of course.