Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Several folks have e-mailed me with questions about making ghee. A friend of mine from India showed me how to make it years ago. The culture of India has used it for many thousands of years for everything from cooking to lamp light oil to a skin conditioner, LOL I have also really enjoyed S. Feldenkreis' book Ghee: A guide to the Royal Oil. I think it well worth it's price of about $13. Her tips on how to get a more consistent product are really helpful. I have a contact address for her, S. Feldenkreis, 14635 Westcreek Road, Sedalia, CO 80135 and a website www.purityfarms.com phone When I have a cow in milk, I make a lot of butter, some I freeze but most I make into Ghee for cooking. Whole butter will burn and smoke and is easy to scorch when cooking, especially when sauteing. Ghee won't scorch or smoke as easily, smells heavenly and tastes Divine. I store it in quart, pint or half pint, widemouth mason canning jars unrefrigerated. This is great as a chest freezer gets awful full in a hurry around here with garden, beef, and cheese and milk! I still have some that is over three years old that I am in the process of using and I can't tell it from fresh. To get this long a shelf life it takes attention to details- there can't be ANY moisture left in the Ghee or any in the jars from being washed, etc... When it comes off the stove, it is poured into the sterilized hot jars and capped with a new, sterilized lid. It can also be made with goat milk, but, I have never had easy access to that much goat butter. So, have only made it with cow butter. Donna E. Raybon & Donna R. Myers-RaybonSafehaven NubiansAmerican & Purebred ADGA Nubians since 19911101 Sager Road, Dandridge, Tennessee 37725 ________________________________________________________________________ Try Juno Platinum for Free! Then, only $9.95/month! Unlimited Internet Access with 1GB of Email Storage. Visit http://www.juno.com/value to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2007 Report Share Posted January 8, 2007 Basically you take unsalted butter, and in a large stainless pot, melt and bring to a rolling boil. It will foam up a lot, you don't want it to boil over or to scorch. I reduce the heat enough to keep steam rolling off it, but not so high that it will burn. You are going to be boiling off all the water. It takes +30 minutes. The solids will sink to bottom and turn dark brown. And, the most wonderful 'movie theatre' smell of buttered popcorn will be very noticable. Once there is no more steam (water) coming off, you can skim any scum off the top and pour off the newly made ghee into mason jars. I wash my jars up well ahead of time and allow them to air dry totally (remember you don't want ANY moisture!) turned upside down. And, I sterilize and dry my lids like I would if I were canning, again, make sure they are DRY! Carefully pour off the ghee into the jars, cap tightly, and set on a dry towel, drape with another towel and let cool out of any drafts. As soon as they are cool enough to be able to pick up without burning you, put them in the refrigerator to finish cooling. This makes for a more jelly like constistancy to the finished ghee. I put my ghee in quart wide mouth jars. It keeps a long time without refrigeration if you will keep it tightly lidded- moisture is the enemy! http://www.purityfarms.com/ghee.html This is a website for the book " Ghee... A Guide To The Royal Oil " . It tells you step by step how to make traditional Ghee at home. In addition, you learn how to make flavored and medicinal Ghee and how to use Ghee in your everyday cooking. (80 pgs. Softcover) $9.95 + $2.50 s/h I found this book to be worth the price. Making ghee helps me a lot in cutting down on the needed freezer space to store butter long term. Donna Safehaven Nubians Dandridge, TN > > > > Get a good basic cheesemaking book like the one Rikki Carroll has > > written, Cheesemaking Made Easy. Or if you are working with goat > > milk, I would also get Jane Toth's book 'Goat's Produce Too!' > > A great yahoo group on cheesemaking is GoatCheesePlus, which is > all > > species of milk, hence the 'plus.' There are many recipes being > put > > up on the 'files' page, too. If you want to join, just do a yahoo > > group search on GoatCheesePlus and it should take you right > there. > > If it gives you any trouble just e-mail me at > > safehavennubians@ > > I make a world of butter and more than half I go on to make Ghee > with > > as it stores without refrigeration, cooks without smoking and just > > SMELLS so good! > > Cow milk will set a firm enough curd without any rennet to make a > lot > > of cheeses. Goat milk sets a more delicate curd and needs > rennet. > > www.dairyconnection.com has a marvelous selection of cheesemaking > > supplies. > > Your attempt at cheesemaking should have smelled like buttermilk! > > Don't loose heart, though. Instead, you need to keep a notebook > with > > the recipe you used, the time of year, weather, air temp, > etc....... > > to let you see any patterns to both successes and failures. > > Honest, cheesemaking is EASY! But, it does take practice. I can > > make all sorts of cheeses almost in my sleep, now. > > Someone once said that 'cheese is milk's leap at immortality' and > I > > have always loved that quote! > > Donna > > Safehaven Nubians > > Dandridge, TN > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 Thanks Donna! I always thought that clarified butter and ghee were one and the same.I have seen this used a few times on different shows but what do you use it for and is one better than the other and why and when would you choose one over the other? Enquiring minds want to know. In RawDairy , " Donna R. Myers-Raybon " wrote: > > Basically you take unsalted butter, and in a large stainless pot, > melt and bring to a rolling boil. It will foam up a lot, you don't > want it to boil over or to scorch. I reduce the heat enough to keep > steam rolling off it, but not so high that it will burn. You are > going to be boiling off all the water. It takes +30 minutes. The > solids will sink to bottom and turn dark brown. And, the most > wonderful 'movie theatre' smell of buttered popcorn will be very > noticable. > Once there is no more steam (water) coming off, you can skim any > scum off the top and pour off the newly made ghee into mason jars. I > wash my jars up well ahead of time and allow them to air dry totally > (remember you don't want ANY moisture!) turned upside down. And, I > sterilize and dry my lids like I would if I were canning, again, make > sure they are DRY! > Carefully pour off the ghee into the jars, cap tightly, and set > on a dry towel, drape with another towel and let cool out of any > drafts. As soon as they are cool enough to be able to pick up without > burning you, put them in the refrigerator to finish cooling. This > makes for a more jelly like constistancy to the finished ghee. > I put my ghee in quart wide mouth jars. It keeps a long time > without refrigeration if you will keep it tightly lidded- moisture is > the enemy! > http://www.purityfarms.com/ghee.html > This is a website for the book " Ghee... A Guide To The Royal Oil " . It > tells you step by step how to make traditional Ghee at home. In > addition, you learn how to make flavored and medicinal Ghee and how > to use Ghee in your everyday cooking. (80 pgs. Softcover) > $9.95 + $2.50 s/h > I found this book to be worth the price. Making ghee helps me a lot > in cutting down on the needed freezer space to store butter long term. > Donna > Safehaven Nubians > Dandridge, TN > > > > > > > How do you make ghee? > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2007 Report Share Posted January 11, 2007 Donna, Do you need to use a double boiler for this? How do you keep it from burning? In RawDairy , " Donna R. Myers-Raybon " wrote: > > I like Ghee because- > It smells and tastes WONDERFUL! > It stores longterm without refrigeration; > It won't scorch and smoke like butter does in frying foods; > It's the traditional 'fat' in Indian cooking. > > There are also some studies showing a link between using it and > lowering bad cholesterol and raising the good one. > And, most of all-it's very ancient and very royal spiritual history > just tickle me plumb to death LOL. I think it's just the neatest > thing that if you were able to time travel someone from +3000 years > ago into my kitchen when I am making Ghee they would say 'hey, she's > making Ghee!' and it would be the same as their own homemade Ghee! > Food, it's a spirtual thing, you know? > Donna > Safehaven Nubians > Dandridge, TN > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2007 Report Share Posted January 11, 2007 , I don't use a double boiler, but reckon you could? I have a propane gas stove so can really get the heat just like I want it. It would be a pain to try to fool with an electric stove because it doesn't have the quick response up and down with heat. Even though my butter is 'free' in the sense I don't have to buy it, it's still nerve racking to make those first several batchs of Ghee- did I get it right? will it spoil? did I burn it? If you buy your butter, you want it unsalted, by the way. I may not have said that in previous posts. And, purchased factory made butter might not take so much time to boil the water out of it. The hardness of butter when chilled is a function of how much water is in it. I notice my homemade butter has more water in it, even though I work it well to try to get all the water out of it. I try to keep it just at enough of a simmering boil as to keep the steam coming off of it. Remember, I want to cook the water out of it totally and in that process the milk solids will become a rich, golden brown and sink to the bottom. It does help to store you finished Ghee in a cool and dark place. I store mine in the basement with all my other home canned goods. This is a dug out area under the back half of our house and plastered with some concrete. It pretty much stays about 50*F to 65*F depending upon season. Donna Safehaven Nubians Dandridge, Tn > > > > I like Ghee because- > > It smells and tastes WONDERFUL! > > It stores longterm without refrigeration; > > It won't scorch and smoke like butter does in frying foods; > > It's the traditional 'fat' in Indian cooking. > > > > There are also some studies showing a link between using it and > > lowering bad cholesterol and raising the good one. > > And, most of all-it's very ancient and very royal spiritual > history > > just tickle me plumb to death LOL. I think it's just the neatest > > thing that if you were able to time travel someone from +3000 > years > > ago into my kitchen when I am making Ghee they would say 'hey, > she's > > making Ghee!' and it would be the same as their own homemade Ghee! > > Food, it's a spirtual thing, you know? > > Donna > > Safehaven Nubians > > Dandridge, TN > > > Quote Link to comment Share on other sites More sharing options...
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