Ghee

[big brown horse]

http://www.ayurvedtoronto.com/ghee.htm

eta:

How to make a GHEE?



Place 1 pound unsalted butter in a one-quart saucepan over low heat. Allow to melt completely, then raise heat to medium. When the butter starts to boil, giving off its water content, lower heat again and cook slowly for about 5-10 minutes. The ghee is done when all the moisture has cooked out and the milk solids at the bottom of the pan have turned light golden brown, and at same time there will be a nutty aroma, but careful with any hint of burning(over cooking). Remove pan from heat, let cool, then filter or pour it with strainer, throw out that impurity(brown or coffee color stuff), and then after pour into a clean glass jar or bowl. You don't need to keep GHEE in refrigerator, room temperature is fine.

I know WZ makes it, does anyone else? What do you make with it? Just curious, I want to learn more about it is all.

 

[abifae]

It's amazing yum. I like it in all my indian cooking

 

[big brown horse]

I should save my raw butter for something else, since I have to heat it up right?

I have organic, pasteurized butter from pastured cows, I should use that instead right?

 

[freemotion]

I'd personally save the special raw butter for raw uses. I threatened dh under severe punishment if he used my precious goat butter for cooking....cool uses only!

 

[big brown horse]

lol That's what I thought.

 

[big brown horse]

I just finished making my ghee. OMG it tastes fantastic! It was a cinch to make too.

I didn't stir it when it was simmering, for some reason I remember WZ saying not to stir it.

 

[Bubblingbrooks]

Ghee is ideal for people that have some issues with dairy. The removal of all the solids makes a huge difference.
I think if you are going to use raw cream, you can go fairly low heat to do it.
I know there is a company that WAPF recommends that makes grass fed Ghee.

 

[patandchickens]

a.k.a. clarified butter. (Although ghee sometimes implies it being cooked/browned a bit longer than clarified butter... but not necessarily)

I make it when butter is on sale at a time coinciding with my being ambitious and having free time. I.e sometimes but not very often LOL

I have read that a crockpot is a good vehicle for clarifying large amounts of butter, have not tried it yet but someone else could and report back

Pat

 

[ORChick]

If the remaining solids are not too cooked (and they really shouldn't be) you can pour them over veggies or something, instead of throwing them out. Or maybe over some veggie scraps, and feed the whole lot to the chickens

 

[big brown horse]

We ate those "solids" right up!

Quick question, there are a few tiny solid things that made their way through the strainer. They sunk right to the bottom of the ghee. How important was it to get all those solid bits out? (They are really small.)