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  • Ghee making question

    Just wondering, have my pan of melted butter simmering at a low heat, and white proteins are bubbling up nicely. My issue is whether or not I have to skim as I go, or just let it all come up to the top, then skim in one pass. Standing over the stove is tedious, and I get barely any white stuff off as I skim continuously, even though it will make lovely ghee.
    Also, if it bubbles up and breaks the surface (scary!) is this heat too high?
    THANK YOU ghee experts!!!
    Started Whole30 December 31, 2011
    Integrated Leptin Reset/Jack Kruse plan Jan 13, 2012
    Starting Weight: 174.8
    CW:160.0 lbs

  • #2
    I don't get that fussy. I turn it on medium, throw in butter and ignore it for 5-10 minutes. Then I skim off top but not too fussy about it. I have some dairy/lactose/casein intolerance and still just can't get too overly picky about mine. It seems to work well for me. Then I pour it into a container and try not to get too much of the leftover protein into my ghee that is in the bottom of the pan. I think it is okay either way. Bubbles are okay by me, but maybe someone else will nit pick that

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    • #3
      Originally posted by EvansMom View Post
      I don't get that fussy. I turn it on medium, throw in butter and ignore it for 5-10 minutes. Then I skim off top but not too fussy about it. I have some dairy/lactose/casein intolerance and still just can't get too overly picky about mine. It seems to work well for me. Then I pour it into a container and try not to get too much of the leftover protein into my ghee that is in the bottom of the pan. I think it is okay either way. Bubbles are okay by me, but maybe someone else will nit pick that
      Thank you for replying.
      I turned mine off cause it was taking longer than anticipated, and now that I am home again, it is torture--so slow. I messed it up. White stuff isn't rising well any longer. Knew I should have kept it going, but I was not feeling that that was safest idea. Next time I will try a little higher heat and keep my face far away! (I am trying to be strict with the milk proteins, so I will go for the cheesecloth method and hope it turns out well)
      Started Whole30 December 31, 2011
      Integrated Leptin Reset/Jack Kruse plan Jan 13, 2012
      Starting Weight: 174.8
      CW:160.0 lbs

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      • #4
        i REALLY need to try and learn this process .. would love to have some at home
        started at 310 July 23rd 2011 ... workin and workin!

        my journal - http://www.marksdailyapple.com/forum/thread34980.html



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        • #5
          Originally posted by L8F View Post
          Thank you for replying.
          I turned mine off cause it was taking longer than anticipated, and now that I am home again, it is torture--so slow. I messed it up. White stuff isn't rising well any longer. Knew I should have kept it going, but I was not feeling that that was safest idea. Next time I will try a little higher heat and keep my face far away! (I am trying to be strict with the milk proteins, so I will go for the cheesecloth method and hope it turns out well)
          I cook my ghee on medium heat until the milk solids turn dark golden brown - it gives the ghee a lovely carmel taste. Then I strain through a paper towel lined filter. Yummy!!
          Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

          http://www.krispin.com/lectin.html

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          • #6
            Originally posted by jammies View Post
            I cook my ghee on medium heat until the milk solids turn dark golden brown - it gives the ghee a lovely carmel taste. Then I strain through a paper towel lined filter. Yummy!!
            YES!! Did this by mistake, and it is so nutty smelling. Can't wait to try it with breakfast!!!!
            I used a couple of cheesecloth layers, and a fine strainer. It looks crystal clear. But it was a pain in the...waiting for it to fully finish bubbling up.

            Next I will go medium and not look at it for at least 20 minutes. Should be easier. But this batch of one hunk Kerry Gold and 6 other sticks of butter is going to last me for a while...
            Started Whole30 December 31, 2011
            Integrated Leptin Reset/Jack Kruse plan Jan 13, 2012
            Starting Weight: 174.8
            CW:160.0 lbs

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            • #7
              Originally posted by touchdowntodd View Post
              i REALLY need to try and learn this process .. would love to have some at home
              It is fairly simple, but needs patience. Throw some unsalted butter (Kerry Gold for nutrients) in a pan, heat over low (or medium some advise) until melted, and then more. For low heat and a lot of butter it takes one hour plus. Then you will see clear ghee separate out from the white proteins etc. The white will sink to the bottom, then as it cooks, will bubble up to the top. Then it should be skimmed. I skim as I go but this is a PITA. I am still too much of a hovering novice to let it simmer and then walk away for 30 min. SO...skim as much white stuff off as you can, I use a large spoon, and save the tasty white stuff (for those who can eat milk products). Then when no more white bubbles up, and the pan is mostly clear ghee, you pour it thru several layers of cheese cloth held up by a fine strainer (or paper towel some use). I did not find success with a coffee filter round one. Also, if the white stuff browns as mentioned above, it gives the whole batch this AMAZING nutty flavor. Fantastic, I could drown in it.
              Started Whole30 December 31, 2011
              Integrated Leptin Reset/Jack Kruse plan Jan 13, 2012
              Starting Weight: 174.8
              CW:160.0 lbs

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              • #8
                Originally posted by jammies View Post
                I cook my ghee on medium heat until the milk solids turn dark golden brown - it gives the ghee a lovely carmel taste. Then I strain through a paper towel lined filter. Yummy!!
                THIS... Browned butter Ghee.

                Strain through a single layer of paper towel or coffee filter, or an ultra fine mesh strainer (one of those gold mesh coffee baskets is great for this IMO). Clear and Delish!
                Last edited by cori93437; 03-08-2012, 01:05 PM.
                “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                ~Friedrich Nietzsche
                And that's why I'm here eating HFLC Primal/Paleo.

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                • #9
                  I'm curious, I tried to make clarified butter once and I don't know if it was the butter I used or I didn't heat it long enough, but it was very HARD even at room temperature. How malleable is your ghee? I couldn't refrigerate it because it was too hard to chip away at! It was still fairly buttery looking, maybe just a lighter yellow, so I think I didn't heat it long enough.
                  Depression Lies

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                  • #10
                    I don't skim at all. I feel like I'm going to end up skimping some of that precious butterfat.

                    What I do after simmering for 5-10 min is just leave it to cool and let all the proteins coagulate. Then I take out the really large chunks of coagulated protein, and then pour through a mesh strainer. All the residual non-chunked protein collects nicely at this point. I love how the fat can stay liquid at cooler temperatures than the protein
                    My chocolatey Primal journey

                    Unusual food recipes (plus chocolate) blog

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                    • #11
                      Originally posted by jammies View Post
                      I cook my ghee on medium heat until the milk solids turn dark golden brown - it gives the ghee a lovely carmel taste. Then I strain through a paper towel lined filter. Yummy!!
                      I did this by mistake and thought I burnt and ruined it. Thank God I didn't throw it away. The smell alone is divine!! Although mine is anything but clear - still ok to eat I assume? It definitely has a nice caramel smell. If it tastes as good as it smells, look out!

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                      • #12
                        Originally posted by BJK77 View Post
                        I did this by mistake and thought I burnt and ruined it. Thank God I didn't throw it away. The smell alone is divine!! Although mine is anything but clear - still ok to eat I assume? It definitely has a nice caramel smell. If it tastes as good as it smells, look out!
                        Yeah, it's HEAVENLY... EAT it!
                        It won't be perfectly clear, like water clear... just clear of all the white surface stuff or browned solids from the bottom. Pure browned butter oil.
                        Last edited by cori93437; 03-09-2012, 07:48 PM.
                        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                        ~Friedrich Nietzsche
                        And that's why I'm here eating HFLC Primal/Paleo.

                        Comment


                        • #13
                          Originally posted by BJK77 View Post
                          I did this by mistake and thought I burnt and ruined it. Thank God I didn't throw it away. The smell alone is divine!! Although mine is anything but clear - still ok to eat I assume? It definitely has a nice caramel smell. If it tastes as good as it smells, look out!
                          The first time I did this it was by mistake too. I went out to run an errand and completely forgot I had left the ghee on the stove cooking! I got back just before it was burned. But it has such a great caramel taste I really went crazy with it at first.
                          I was spreading it on dark chocolate like frosting - holy crap was it delicious
                          Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                          http://www.krispin.com/lectin.html

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                          • #14
                            Originally posted by namelesswonder View Post
                            I'm curious, I tried to make clarified butter once and I don't know if it was the butter I used or I didn't heat it long enough, but it was very HARD even at room temperature. How malleable is your ghee? I couldn't refrigerate it because it was too hard to chip away at! It was still fairly buttery looking, maybe just a lighter yellow, so I think I didn't heat it long enough.
                            My house is pretty cold, and my ghee is always very hard and solid at room temp. I don't keep it in the fridge because it is like a brick then - I usually go through it quite fast.

                            It is fine to just clarify it and not heat it for long - it is more just a butter oil then rather than a true ghee, but there is nothing wrong with that if you prefer that taste.
                            Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                            http://www.krispin.com/lectin.html

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                            • #15
                              I been trying to perfect my ghee recipe. Living in Chile, there is no good option for cooking fat in the stores so I have taken to making ghee. Its fun though, so I don't mind.

                              The first couple of times I did it using a double boiler and it came out fine.

                              I then figured I could use the oven to get more consistent results with less attention from me, but the results I started to get were slushy. Anyone ever experience this? Time in the oven doesn't seem to matter much, meaning I have left batches in there that I am pretty sure have evaporated all the water and still came out slushy.

                              Just in case, I went back to a double boiler batch and this one too came out slushy. Could it be the brand of butter? The temp went up a few degrees, but it isn't "hot". I can't imagine it is hot enough to keep the ghee from solidifying.

                              Any ideas?

                              Thanks!

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