Ghee- not sure if it turned out right.

house_cat · ‎03-09-2010

I made ghee this morning and was pleased with how it turned out. This afternoon I can see that it has hardened in the jar - it's not solid, but it's no longer transparent.

I'm thinking I did something wrong.

Does anyone know?

~ house cat ~

Campion · ‎10-21-2011

That's exactly right; it clouds up after a time.

HonnyBrown · ‎11-23-2013

That sounds perfect.

What are you going to use it for?

Get your flu shot...because I didn't.

house_cat · ‎03-09-2010

I was under the impression that it stayed liquid, like veg oil, rather than hardening, almost like bacon fat.

If I didn't cook it long enough, can I put it back into the pot and continue cooking it?

~ house cat ~

sunshine45 · ‎03-09-2010

no, ghee does not stay liquid lke vegetable oil.

Though a liquid when made, Ghee settles to a more natural semi-solid state.

https://justhomemade.net/2010/10/27/homemade-ghee/

********************************************
"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein

house_cat · ‎03-09-2010

@sunshine45

thank you! I was very concerned.

~ house cat ~

IamMrsG · ‎08-29-2010

For the uninitiated: Ghee* (an east Indian reference) is clarified butter. Clarified butter is butter that is gently heated and separated from the milk solids in it. It has a beautiful, light nutty taste and can be stored in the refrigerator (where it will re-solidify) and used as any other butter.

* Edited to add: Rhymes with "key"

Strive for respect instead of attention. It lasts longer.

momtochloe · ‎11-03-2013

@house_cat I buy mine from Trader Joe's:

Trader Joe's Clarified Butter (Ghee)

I keep it in the fridge, it lasts a long time . . .

KaySD · ‎08-16-2016

Ooh, I hadn't seen it at Trader Joe's. Thanks, @momtochloe. I use it a lot. It doesn't burn easily because all the milk solids are gone. Great for stir fry, great for cooking fish, great for veggies, lovely in any egg dish, from scrambled to quiche. Be sure to use unsalted butter if you make it at home, and if you buy one of the European style butters with less water in them, you'll get more ghee after it's cooked.

momtochloe · ‎11-03-2013

@KaySD wrote:
Ooh, I hadn't seen it at Trader Joe's. Thanks, @momtochloe. I use it a lot. It doesn't burn easily because all the milk solids are gone. Great for stir fry, great for cooking fish, great for veggies, lovely in any egg dish, from scrambled to quiche. Be sure to use unsalted butter if you make it at home, and if you buy one of the European style butters with less water in them, you'll get more ghee after it's cooked.

@KaySD you are welcome! I don't use it very much but it is nice to cook with as it can take a much higher heat . . . and as for European butter, I save that for a lovely, crusty french baguette!