Making Ghee

[Guest guest]

OK, the temperatures in TN have finally gotten low enough for me to but a

fire in the cookstove. Now, I've got the loaf pans of frozen butter and they are

on the stove. All I have to do is slow cook it, right?

Looking for all the advice I can get.

Thanks,

Belinda

[Guest guest]

> OK, the temperatures in TN have finally gotten low enough for

> me to but a fire in the cookstove. Now, I've got the loaf pans

> of frozen butter and they are on the stove. All I have to do is

> slow cook it, right?

>

> Looking for all the advice I can get.

In an uncovered high quality stainless steel pan, preferably

one with a thick conductive disk built into the bottom, melt unsalted

butter (I generally use 2-4 pounds of butter per batch.) then turn

the heat on very low and let the moisture boil off over the course of

several hours, being careful to keep the heat low enough to prevent

the milk solids from burning. Skim off any floating foam, but do not

stir the solids on the bottom, as that breaks it up into smaller

particles that are more difficult to filter out later on. When the

milk solids on the bottom have turned a slight golden brown turn the

heat off and let it cool down enough that it can't burn you. Then

pour the liquid ghee through a filter (cheese cloth or a very fine

mesh tea strainer) into suitable glass jars. Store it at room

temperature.

Making ghee is an art form that takes a bit of practice to get right.

Here are a few pointers from my own experience: It is easier to

maintain the desired low level heat with an electric stove, but I

accomplish this on my gas stove by using a thick aluminum plate on

top of the burner (I purchased mine from a mail order cooking

catalog.) I keep it at a temperature where the ghee is not furiously

boiling but if I jiggle the pot it boils up a little. It's a delicate

balance to get a temperature that will effectively drive off the

moisture without burning the milk solids. Keep an eye on the

temperature during the entire 3-4 hour process, as the temperature of

the ghee will tend to rise as less and less water is being driven off

as the process proceeds. It is important that all the water is driven

off, as any water in the ghee will cause it to spoil in storage.

[Guest guest]

Just wondering, if butter's so good for us. What is the benefit of ghee? I

know they traditionally use ghee in India. My raw clarified butter is too

expensive to use in cooking. So for cooking, I use supermarket butter. Would

it be better to make ghee out of it? Does that remove the impurities or

something?

Thanks,

Filippa

[Guest guest]

> OK, the temperatures in TN have finally gotten low enough for me to

but a

> fire in the cookstove. Now, I've got the loaf pans of frozen butter

and they are

> on the stove. All I have to do is slow cook it, right?

>

> Looking for all the advice I can get.

I've read good things about the oven method of making ghee,

but have never tried it myself. If you can find a reliable

description of that method, it might be the way to go, since

it is supposedly foolproof and requires little supervision.

Anyway, I've made my own ghee for almost 20 years, and my

mother's mother and grandmother did too, although of course

we don't call it " ghee " . So I can tell you about the stove-

top method at least.

Always use unsalted butter, salted butter makes a ghee with

a different taste even though the salt ends up being left on

the bottom of the pan. Also use cultured butter if you can.

It's best to have a heavy pot, and better if the pot is only

half-filled with butter, because it tends to boil over onto

the stove in the initial stages of cooking. If you carefully

attend to the pot when it first comes to a boil, you _can_

fill it to about 2/3 to 3/4 full. If your butter is frozen,

put it all into the pan at once, cover it, and put it on low

heat. Leave it like this until it is completely melted, then

uncover it and turn up the heat to bring it to a boil. Here-

after don't cover it again. Have either a sturdy wooden spoon,

or like me, use a thick metal spatula, not the paper-thin,

flexible kind that are so good for turning eggs, but a thick

rigid one with rounded edges to fit the inside bottom curve

of the pan. Most of the milk solids tend to sink to the bottom,

and before they brown a little, they tend to stick. Work the

spatula back and forth across the bottom of the pan frequently,

to insure none sticks and burns. Initially the butter will boil

violently and to great height, and if you have an over-filled

pan this is when you must regulate the heat carefully and stir

it constantly to keep it from boiling over, . Walk away from

it even for a second and it will be all over the stove! Although

if your pan is only half-filled, it may not even be necessary

to stir it at all at this point. The butter will be a light

lemon yellow and opaque at this stage. After enough water has

boiled off, the butter will begin to look more like oil and

less like soup. It will be translucent or semi-transparent

and more golden than yellow. The bubbling sound of boiling

will sound less like a babbling brook and more like a crackling

sound. There's no longer any fear of it boiling over after

this. At this stage reduce the heat to very low, and stir

not less than every 3 or 4 minutes. The butter will have

separated by now into fat, sediment on the bottom, and foam

on top. You now stir, not to prevent boil over, but to fold

the top foam back into the fat to encourage it to brown properly,

and to stir _up_ the sediment from the bottom to keep it from

browning too quickly. As the ghee approaches the finish, there

should be only sediment, and nothing left trying to float.

The sediment should at last arrive at the reddish-brown color

of terracotta pottery. The trick is to not allow the sediment

to brown until the butter has had a long slow cooking, long

enough to drive off every bit of moisture. If this is not done

properly the ghee will still taste great and work fine for frying

or shortening, but will not keep well at room temperature for

more than about a week (If this happens, don't worry about it.

Just tightly seal it in jars in small portions, and freeze it

until you're ready to use it. Thaw a portion at a time and use

each portion within a week. I don't advise refrigerating it,

because it tends to pick up off-smells in the refrigerator, and

because it's easier to use when at room temperature and soft.).

Once the ghee is done cooking, turn off the heat, and unless

you're working very quickly, place the pot on top of a wet towel

to arrest cooking. Properly cooked ghee is only just short of

the point where the sediment would burn. I then put a metal

strainer over the glass jar in which I intend to store the ghee,

or over a large glass pitcher if I'm going to fill several smaller

jars. Line the strainer with what I think was called " kitchen

cloth " the last time I bought it. It's like cheese cloth, but

closer weave, not the gauzey stuff. I also often use unscented

plain white paper towels for this too, but there may be some sort

of gum, resin or other additive in paper towels that follows the

fat into the jar. I don't really know. Be very careful when you

pour the ghee, remember that it is hot fat. Try to pour a thin

slow stream, so that you don't overflow the strainer. The ghee

passes through the cloth or paper only so fast. Also be sure

that you perform the straining phase shortly after the ghee is

cooked and still fairly hot, because it becomes more viscous as

it cools and then won't pass through the cloth. After the jar

or jars are filled, I still don't put the lid(s) on because

in case there is any water left in the butter, it will form

condensation on the bottom of the lids. So I place a paper

towel over the jar(s) and wait until the next day, then put on

the lid(s). My ghee always keeps well for at least 2 months.

If you've made any more than a 2 months supply. You should

probably freeze it. Finally, you are left with the browned

sediment. Don't throw it away. It is one of the most delicious

things you've ever tasted! It can be eaten as it is, added to

soups, spreads, or almost anything else you can think of. In

fact, my mother often makes ghee when she doesn't need it, just

to have the browned sediment to eat! Aside from the time it

takes to melt the butter if it's frozen, If I remember correctly,

it usually takes about a half an hour to forty five minutes to

make ghee from about 2 pounds of butter. Good luck.

[Guest guest]

That's impressive. Did you grow up on a farm or was your family just

very traditional in its food selection and preparation? After reading

this I may have to try making ghee. Actually, I need to learn how best

to make butter from raw cream first.

By the way, if you don't call it ghee, what do you call it?

Tom

> > OK, the temperatures in TN have finally gotten low enough for me to

> but a

> > fire in the cookstove. Now, I've got the loaf pans of frozen butter

> and they are

> > on the stove. All I have to do is slow cook it, right?

> >

> > Looking for all the advice I can get.

>

> I've read good things about the oven method of making ghee,

> but have never tried it myself. If you can find a reliable

> description of that method, it might be the way to go, since

> it is supposedly foolproof and requires little supervision.

> Anyway, I've made my own ghee for almost 20 years, and my

> mother's mother and grandmother did too, although of course

> we don't call it " ghee " . So I can tell you about the stove-

> top method at least.

>

> Always use unsalted butter, salted butter makes a ghee with

> a different taste even though the salt ends up being left on

> the bottom of the pan. Also use cultured butter if you can.

> It's best to have a heavy pot, and better if the pot is only

> half-filled with butter, because it tends to boil over onto

> the stove in the initial stages of cooking. If you carefully

> attend to the pot when it first comes to a boil, you _can_

> fill it to about 2/3 to 3/4 full. If your butter is frozen,

> put it all into the pan at once, cover it, and put it on low

> heat. Leave it like this until it is completely melted, then

> uncover it and turn up the heat to bring it to a boil. Here-

> after don't cover it again. Have either a sturdy wooden spoon,

> or like me, use a thick metal spatula, not the paper-thin,

> flexible kind that are so good for turning eggs, but a thick

> rigid one with rounded edges to fit the inside bottom curve

> of the pan. Most of the milk solids tend to sink to the bottom,

> and before they brown a little, they tend to stick. Work the

> spatula back and forth across the bottom of the pan frequently,

> to insure none sticks and burns. Initially the butter will boil

> violently and to great height, and if you have an over-filled

> pan this is when you must regulate the heat carefully and stir

> it constantly to keep it from boiling over, . Walk away from

> it even for a second and it will be all over the stove! Although

> if your pan is only half-filled, it may not even be necessary

> to stir it at all at this point. The butter will be a light

> lemon yellow and opaque at this stage. After enough water has

> boiled off, the butter will begin to look more like oil and

> less like soup. It will be translucent or semi-transparent

> and more golden than yellow. The bubbling sound of boiling

> will sound less like a babbling brook and more like a crackling

> sound. There's no longer any fear of it boiling over after

> this. At this stage reduce the heat to very low, and stir

> not less than every 3 or 4 minutes. The butter will have

> separated by now into fat, sediment on the bottom, and foam

> on top. You now stir, not to prevent boil over, but to fold

> the top foam back into the fat to encourage it to brown properly,

> and to stir _up_ the sediment from the bottom to keep it from

> browning too quickly. As the ghee approaches the finish, there

> should be only sediment, and nothing left trying to float.

> The sediment should at last arrive at the reddish-brown color

> of terracotta pottery. The trick is to not allow the sediment

> to brown until the butter has had a long slow cooking, long

> enough to drive off every bit of moisture. If this is not done

> properly the ghee will still taste great and work fine for frying

> or shortening, but will not keep well at room temperature for

> more than about a week (If this happens, don't worry about it.

> Just tightly seal it in jars in small portions, and freeze it

> until you're ready to use it. Thaw a portion at a time and use

> each portion within a week. I don't advise refrigerating it,

> because it tends to pick up off-smells in the refrigerator, and

> because it's easier to use when at room temperature and soft.).

> Once the ghee is done cooking, turn off the heat, and unless

> you're working very quickly, place the pot on top of a wet towel

> to arrest cooking. Properly cooked ghee is only just short of

> the point where the sediment would burn. I then put a metal

> strainer over the glass jar in which I intend to store the ghee,

> or over a large glass pitcher if I'm going to fill several smaller

> jars. Line the strainer with what I think was called " kitchen

> cloth " the last time I bought it. It's like cheese cloth, but

> closer weave, not the gauzey stuff. I also often use unscented

> plain white paper towels for this too, but there may be some sort

> of gum, resin or other additive in paper towels that follows the

> fat into the jar. I don't really know. Be very careful when you

> pour the ghee, remember that it is hot fat. Try to pour a thin

> slow stream, so that you don't overflow the strainer. The ghee

> passes through the cloth or paper only so fast. Also be sure

> that you perform the straining phase shortly after the ghee is

> cooked and still fairly hot, because it becomes more viscous as

> it cools and then won't pass through the cloth. After the jar

> or jars are filled, I still don't put the lid(s) on because

> in case there is any water left in the butter, it will form

> condensation on the bottom of the lids. So I place a paper

> towel over the jar(s) and wait until the next day, then put on

> the lid(s). My ghee always keeps well for at least 2 months.

> If you've made any more than a 2 months supply. You should

> probably freeze it. Finally, you are left with the browned

> sediment. Don't throw it away. It is one of the most delicious

> things you've ever tasted! It can be eaten as it is, added to

> soups, spreads, or almost anything else you can think of. In

> fact, my mother often makes ghee when she doesn't need it, just

> to have the browned sediment to eat! Aside from the time it

> takes to melt the butter if it's frozen, If I remember correctly,

> it usually takes about a half an hour to forty five minutes to

> make ghee from about 2 pounds of butter. Good luck.

>

>

[Guest guest]

--- In , " Filippa " <filippa91@y...>

wrote:

>

> Just wondering, if butter's so good for us. What is the benefit

> of ghee? I know they traditionally use ghee in India.

The benefits, I think, are mostly from the viewpoint

of pursuing authentic traditional cooking. You can't

do higher temperature frying in butter, it will sputter

at first without reaching a high enough temperature

because of the water content, and then upon losing

enough water for the heat to rise, will burn due to

the milk solids. You can actually deep fry in ghee.

You also can't shorten pastry with butter as well as

with a solid shortening like ghee. I don't know why,

but it is so. Biscuits shortened with butter are tough

and waddy, but those with lard, solid vegetable shortening

or ghee are perfect. Since for me, the taste of butterfat

beats Crisco or lard everytime, I use only ghee for biscuits,

pie crusts, baklava, etc. Another advantage, especially

from the viewpoint of the traditional kitchen of days

gone by, was the ability to store a surplus of butter

in the form of ghee for later use. The rich of Morocco

are said to salt and store great urns full of ghee in

their celars for years to develop a special flavor.

> My raw clarified butter is too expensive to use in cooking.

I would think so. It would be crazy to pay extra for a

raw product and then cook it! (-:

> So for cooking, I use supermarket butter. Would it be better

> to make ghee out of it? Does that remove the impurities or

> something?

This is something I've also wondered, and hoped was true.

I use Land o' Lakes butter from the grocery store, and

hope that by cooking and clarifying it maybe some or all

of the hormones and antibiotics are removed. I couldn't

prove it though.

[Guest guest]

--- In , " lucientj " <cassiusdio@g...>

wrote:

> That's impressive. Did you grow up on a farm or was your family

> just very traditional in its food selection and preparation?

No, I'm afraid that I didn't grow up on a farm, but my mother

did grow up on a ranch. Her mother and grandmothers kept

dairy cows and made all their own dairy products. My mother

so loved sour whey growing up that her father gave her the

nick-name " whey belly " !

> After reading this I may have to try making ghee. Actually, I

> need to learn how best to make butter from raw cream first.

In Iran, India and Kurdistan butter was more often than not

churned directly from yoghurt made from full-fat milk without

separating the cream beforehand. This is what traditional

ghee is usually made from. The buttermilk left over as a

by product is the original " dugh " or " laban " you might have

had or heard of, which nowadays is usually made by just mixing

yoghurt, water and salt, and not really a product of churning.

> By the way, if you don't call it ghee, what do you call it?

Well, actually I _do_ call it " ghee " more often than not,

since the word has actually entered the English language

now and has a legitimate place, but my family would have

called it " Schmalzbutter " if using German, or " tsarv " if

using Jassic (that's an old language that has died out).

My mother also used to refer to it in English as " rendered

butter " , but it seems that nowadays she also usually calls

it " ghee " . The word seems to be catching on with English

speakers, and that's why I was so keen before to make sure

it gets adopted with the full traditional sense.

[Guest guest]

Thanks for the info. I've got it on the stove already and it is wood

not gas or electric. I've got some in stainless and some in cast

iron, guess we'll just see what happens. Started with two loaf pans

in each kettle, that's probably about 6 pounds each. Doesn't look

like it is going to finish up before I hit the sack tonight so I'll

just continue on in the morning.

The benefit for me is that I get to empty some of my freezer to fill

it with meat instead of butter!

Is the unsalted a must or will this work with salted butter as well?

Thanks for all your help,

Belinda

[Guest guest]

>

> Is the unsalted a must or will this work with salted butter as well?

Years ago I made it a few times with salted butter. It tastes

fine, and can be used exactly like any other ghee without any

problem. The only thing is that is has a slightly different

taste from traditional ghee, which might not even be a problem

for you. If you've already started a batch with salted butter,

don't worry about it, it will still be good. You might want to

try it with unsalted the next time, just to see which you like

better.

> Thanks for all your help,

You're certainly welcome. I'm happy to help because I wish

there had been someone to give me advice when I first made

it. My mother doesn't like cooking, and could only remember

a little about how her own mother and grandmother made it.

If it were known how much ghee I've burned over the years,

I'd receive a medal from the anti-cholesterol people! :-)

[Guest guest]

This batch is not salted but there is about another 200 pounds of

butter in the freezer so I can experiment for a while yet.

Any dangers with letting it sit overnight? The fire in the stove will

die a natural death and I figure on covering the pots so the cats

won't have a feast at my expense!

Belinda

> >

> > Is the unsalted a must or will this work with salted butter as

well?

>

> Years ago I made it a few times with salted butter. It tastes

> fine, and can be used exactly like any other ghee without any

> problem. The only thing is that is has a slightly different

> taste from traditional ghee, which might not even be a problem

> for you. If you've already started a batch with salted butter,

> don't worry about it, it will still be good. You might want to

> try it with unsalted the next time, just to see which you like

> better.

>

> > Thanks for all your help,

>

> You're certainly welcome. I'm happy to help because I wish

> there had been someone to give me advice when I first made

> it. My mother doesn't like cooking, and could only remember

> a little about how her own mother and grandmother made it.

> If it were known how much ghee I've burned over the years,

> I'd receive a medal from the anti-cholesterol people! :-)

>

>

[Guest guest]

> This batch is not salted but there is about another 200 pounds of

> butter in the freezer so I can experiment for a while yet.

Oh my goodness! You're the envy of my whole butter-loving

family! How did you acquire such a golden treasure?

> Any dangers with letting it sit overnight?

I wouldn't think so. I would think that the period of cool

down would give extra water-evaporating time.

> The fire in the stove will die a natural death and I figure

> on covering the pots so the cats won't have a feast at my

> expense!

I'm picturing a very greasy kitty in my mind! I bet the

other cats would spend all day licking the one that fell

into the pot though! (-:

[Guest guest]

Quoting labelleacres <bilherbs@...>:

> Any dangers with letting it sit overnight? The fire in the stove will

> die a natural death and I figure on covering the pots so the cats

> won't have a feast at my expense!

If you cover the pots, won't the evaporated water condense on the lid and

drip back into the ghee?

--

Berg

bberg@...

[Guest guest]

--- In , Berg <bberg@c...>

wrote:

>

> If you cover the pots, won't the evaporated water condense on

> the lid and drip back into the ghee?

Oh yeah, I guess so. Though it sounds like Belinda's ready

to call it a day in any case, and can't cover the pots with

something like towels alone, because of the wily cats! I'm

sure it will turn out alright though, if the sediment hasn't

yet started to brown, and if she cooks it slowly enough

tomorrow. Another bonus that I forgot Belinda, is that your

kitchen, and probably your whole house, is going to smell like

heaven!

[Guest guest]

Thanks Dave, I'm sold. I'm going to buy me some more of the 'ol supermarket

butter and make me some ghee!! I do seem to burn the butter a lot when I'm

cooking so it makes sense now! Except the French cook in plain old butter don't

they. I guess they're better at not burning things than me and probably use

better pans.

Re: Making Ghee

>

> Just wondering, if butter's so good for us. What is the benefit

> of ghee? I know they traditionally use ghee in India.

The benefits, I think, are mostly from the viewpoint

of pursuing authentic traditional cooking. You can't

do higher temperature frying in butter, it will sputter

at first without reaching a high enough temperature

because of the water content, and then upon losing

enough water for the heat to rise, will burn due to

the milk solids. You can actually deep fry in ghee.

You also can't shorten pastry with butter as well as

with a solid shortening like ghee. I don't know why,

but it is so. Biscuits shortened with butter are tough

and waddy, but those with lard, solid vegetable shortening

or ghee are perfect. Since for me, the taste of butterfat

beats Crisco or lard everytime, I use only ghee for biscuits,

pie crusts, baklava, etc. Another advantage, especially

from the viewpoint of the traditional kitchen of days

gone by, was the ability to store a surplus of butter

in the form of ghee for later use. The rich of Morocco

are said to salt and store great urns full of ghee in

their celars for years to develop a special flavor.

> My raw clarified butter is too expensive to use in cooking.

I would think so. It would be crazy to pay extra for a

raw product and then cook it! (-:

> So for cooking, I use supermarket butter. Would it be better

> to make ghee out of it? Does that remove the impurities or

> something?

This is something I've also wondered, and hoped was true.

I use Land o' Lakes butter from the grocery store, and

hope that by cooking and clarifying it maybe some or all

of the hormones and antibiotics are removed. I couldn't

prove it though.

[Guest guest]

>there is about another 200 pounds of butter in the freezer

Just curious, where did you get so much butter?

I've heard the govt keeps billions of pounds of it around in stockpiles

for price control and always wondered how to get some. Even if it's not

organic the ghee makeing process may reduce many of the impurities.

--

[Guest guest]

>

> >there is about another 200 pounds of butter in the freezer

>

> Just curious, where did you get so much butter?

>

> I've heard the govt keeps billions of pounds of it around in

stockpiles

> for price control and always wondered how to get some. Even if it's

not

> organic the ghee makeing process may reduce many of the impurities.

>

> --

>

Milked the cow, made the butter. Now we are making room for some

meat, goats, ducks, roosters, steer...

Belinda

[Guest guest]

Easy oven method:

put 1 pound (4 sticks) of butter of your choice (though we find that

organic splatters very little vs. non-organic) in glass 8 " x8 " baking

dish in pre-heated oven at 300 deg.F for 1 hour. Remove, use skimmer

to lift floating solids off surface and carefully poor (or ladle) ghee

through couple layers of cheese cloth into jar (makes about a pint, so

a mason jar works great). We put the cheese cloth in a small strainer

and rest it in the mason jar. Prop the handle on another jar of equal

height.

Steve

>

> I would like to make ghee so I'll have a stable cooking fat to take

> with me while traveling, along with coconut oil.

>

> Does anyone have any tips to ensure success?

>

>

[Guest guest]

>

> Easy oven method:

>

> put 1 pound (4 sticks) of butter of your choice (though we find that

> organic splatters very little vs. non-organic) in glass 8 " x8 " baking

> dish in pre-heated oven at 300 deg.F for 1 hour. Remove, use skimmer

> to lift floating solids off surface and carefully poor (or ladle) ghee

> through couple layers of cheese cloth into jar (makes about a pint, so

> a mason jar works great). We put the cheese cloth in a small strainer

> and rest it in the mason jar. Prop the handle on another jar of equal

> height.

>

> Steve

Thanks, Steve!

[Guest guest]

> " Adler " <wapriceisright@y...> wrote:

>

> >

I would like to make ghee so I'll have a stable cooking fat to take

with me while traveling, along with coconut oil.

Does anyone have any tips to ensure success?

> >

>

> Are you traveling on land or by air? If by air make sure you have

your ghee and oil hand checked and not passed through the scanner,

otherwise they will be compromised, at least from what I understand.

>

> If you are flying I would ship any food and supplements in advance

of your arrival.

>

>

Hi ,

I'm travelling by land, but thanks for the tips!