Simple clarified butter just has the milk solids removed, but may still have some moisture in it, ie .. water. Ghee is generally heated until all of the water is removed as well.

I've posted a recipe for Home-made ghee here .. there's a variation for a nicely seasoned ghee too


Doreen

Thanks, Doreen, the seasoned type sounds loverly!

And I don't refrigerate the jarred ghee I buy, and so far it seems fine.

Kay

What is the problem with using regular butter? Is there a problem or am I missing something. I thought that regular butter was fine on this WOE?

Regular butter contains added SALT, which is known for water retention. That is why many people use unsalted butter. It is not forbidden, it's just a personal choice, that's all!

There isn't too much salt in it, and you do need a certain amount of sodium each day for basic function.

The reason most cooks use unsalted butter though is so you can control the amount of salt that goes into your recipes. That way things won't rise funny, be too salty, or some other strange side effect. For me, I just like the taste. Soemtimes I use regular, and sometimes I use unsalted.

Unsalted. I keep unopened sticks well wrapped in the freezer. When I buy French butter in blocks, I cut it into portions and freeze the unused ones.

What Karen said.

The only time I would use salted butter would be on toast . . . I like salty buttered toast for some reason. (Well, I have a salt tooth in general.) Not enough to justify buying salted butter since I hardly ever eat it - LC bread or not, so I just sprinkle some kosher salt on top. Works great.

Mil

Unsalted for me. The salt I put on my food is enough

I use salted, but unsalted if a recipe calls for it. I don't use much butter so I don't really worry about the sodium content.

Wee

I've always with gone with unsalted, as I used to be a big baker and cook and wanted the purity of unsalted.

I'm also going to steal Karen's well-thought out reasons. You are my kind of foodie, Karen!!!

The funny thing is: I use so much LESS butter now! A little on the veggies and to season the pan for eggs, and that's about it. Not having loaves of fresh baked bread, or fresh pasta to eat has really impacted my butter consumption. Maybe that's why Atkins says to go ahead and use it---he knows that we really won't be using it all that much!

I always used to prefer salted, but I have a bit of unsalted for baking, and I have been using it up lately, and it has been fine. I might start using unsalted more b/c of the water factor, and less sodium is good, I think?
:-) bek.

QUOTE from doreen T Simple clarified butter just has the milk solids removed, but may still have some moisture in it, ie .. water. Ghee is generally heated until all of the water is removed as well.

I've posted a recipe for Home-made ghee here .. there's a variation for a nicely seasoned ghee too

Thanks Doreen, now I know that the proper name of my home-made "clarified" butter is ghee.
I use exactly the same method you posted:-)) I learned this from French cooks, they use a French word.