Ghee

[Thermomixer]

Thermomixer - I'm not sure about that 60C vs Varoma?? JB passed the recipe on, so I'll quiz her next time we speak.

Ta - my concern with the high temp would be that all the solids in the bottom wil burn and taint the clear yellow ghee.

[I Love Bimby!]

You're probably right there Thermomixer. They do brown on the bottom, however the liquid is a clear golden colour and when it's cooled it goes perhaps a bit more yellow than butter and loses the transparency - I've never actually purchased "real" ghee. I'll make some more on Thursday and test it out.

It might be that the 100C is needed to seperate the proteins that upset lactose intolerant people??  Only one way to find out....

[I Love Bimby!]

OK - have finally gotten your answers (hopefully). JB developed the recipe and said that she had tried various temp's and times to get this. Apparently if you look on YouTube at making Ghee, they have the butter at quiet a high temp. JB tried this at lower temps than Varoma, but couldn't get it to seperate, so had to go to Varoma which is still considerably less heat that on the stove top.

The reason for 1 hour is again due to the heat being lower. She had tried it for shorter periods of time, however if really needed the hour to seperate at the cooler temp of Varoma than compared with the quicker and hotter stove top method.

[I Love Bimby!]

Today I made Ghee again using frozen butter (the organic stuff was on clearance due to being near the use by date). So I roughly cut this (larger than I would normally) and still set it for 60 mins.
The Ghee still smelt the same, however the milk solids on the bottom of the bowl had not been burnt. So perhaps a slightly shorter time or use frozen butter. Will let you know if this makes any difference to my poor tummy...

[vivacity]

I found a recipe on www.wunderkessel.de with a recipe for ghee. It seems a little quicker than ILB's recipe, but I haven't tried it out.

1. Cool 250g of butter in the fridge.
2. Cut butter into dice and melt 5m/50°C/soft stir.
3. Then cook 30 min./Varoma/soft stir.
4. Pour the hot, liquid butter through a clean cloth or a coffee filter into a dark glass or stoneware jar to store.

P. S. I tried out the recipe today. The ghee turned out beautifully, it has a hint of butterscotch when you taste it and looks beautiful. I'm going to have to find another way to filter it as a coffee filter is not particularly successful. However, I was pleased to see that nothing burned (i.e. the milk solids in the butter) during cooking.

[Thermomixer]

Have to try it - I just worry that unless you separate off the milk solids before putting it on Varoma you are going to end up with very burnt butter.

[versaceyoyo]

I have just tried to make ghee today.  i think I succeeded but through trial and error.

The recipe in the F&E Indian Cookbook did not really work for me.  I followed that first (cooked the butter for about 10 mins @ 60deg) but it didn't boil.  So then I tried Varoma temp and kept checking to see that it wasn't burning.  I think I ended up doing it for about 20-30 mins on Varoma temp speed soft before I was satisfied that the butter had properly separated. I have a feeling that 60 mins @ Varoma would burn.

Just thought I'd post this as there wasn't really any resolution to the thread.

[Thermomixer]

Thanks versaceyoyo - still haven't given it a try.  Must have a go.

[versaceyoyo]

should I have put it in the fridge??  It has turned into a solid mass...

[Thermomixer]

Best to keep it in the fridge and it does go solid.  That's OK

[CarolineW]

I'm just wondering if I can use this to bake cakes and to make garlic (and other flavoured) butter to melt over veg, etc?  My questions are a) would it be suitable and b) have I understood correctly that my lactose intolerant DD2 can eat this?

I saw on Quirky's blog (LOVE your blog, Quirky) that many lactose free people can eat ghee, so I bought a tin to try out.  It's currently sitting in my cupboard while I work up the courage to try it out. 

[debetha]

i tried the indian cookbook version today - at 6 mins with 125 g butter - it says to let it cool, but althou it look seoarated, it is too thick to strain now. so will redo for longer on a hotter temp, and strain when part cooled. hope the initial batch will do for the jubilant dahl i am making for tonight!
thanks for the hints
deb

[debetha]

I'm just wondering if I can use this to bake cakes and to make garlic (and other flavoured) butter to melt over veg, etc?  My questions are a) would it be suitable and b) have I understood correctly that my lactose intolerant DD2 can eat this?

I saw on Quirky's blog (LOVE your blog, Quirky) that many lactose free people can eat ghee, so I bought a tin to try out.  It's currently sitting in my cupboard while I work up the courage to try it out. 

it would def be ok as a garlic butter substitute. and can't see why it wouldn't work in cakes. although i am loving coconut butter in cakes and icings (althou can be a bit expensive) - and that i can rub any excess onto my hands mmmmm

[Rogizoja]

Ghee is simply the fat component in butter - the lactose and milk proteins are separated and end up in the dregs so ghee should be fine for lactose intolerants. Though make sure your separated ghee is clear; if it's still cloudy you haven't heated it long enough. I like to heat it until the dregs caramelise a bit - gives the ghee a lovely fragrant character.

Ghee can be used in butters and cakes, just imparts a different flavour.

Biggest benefit of making ghee is that you can store it for ages in the cupboard without going rancid. If I've made lots of butter and don't have space in the freezer, I turn it into ghee and store in the cupboard.

[debetha]

An update on mine - the first attempt (following the indian cookbook instructions) did not separate out properly. But when it cooled, the dairy component separated, under the golden layer (albeit cloudy), and I could pour it off by making holes in the top layer. I then recooked it, a few mins on 50C and then about 25 mins on varoma, soft, it was great. Strained it thru a double layer muslin. Beautiful, clear and caramel hints. Glad I didn't cook it for longer as there were a few black/brown dots where it might have been starting to catch. Started with 130g butter initially.

Would love to have lots of cream to make the lots of butter with!