Does anyone else here make their own ghee? I've discovered the JOYS of ghee!

C

cheezz

Well-known member
Yes, I'm a ghee newbie in case you didn't notice. The taste is fabulous and it makes the crunchiest popcorn I've ever tasted! Why didn't someone tell me about this before?!

 
I think we need to put this punster on low heat until he starts to sputter, the foam rises

to the top, the impurities sink to the bottom, and he turns golden. Then we jar the best part and use him for a long, long time.

 
I have been lately. Discovered how much better it was for pan frying and was hooked

I tried it when our first morels came in this year and then once I floured the morels I would put them into a wire mesh strainer and shake them good to get off any loose flour. VOILA - no burning flour and/or butter and all of the wonderful taste.

So then I started doing it and keeping it. I use everything leftover from it to throw in as seasoning for things that don't matter.

 
Yes! It's so great to have on hand. I use it when a recipe calls for butter and oil.

The clarified butter doesn't need the oil to raise the smoking point and it is so much more flavorful than the oil/butter combo.

 
Now, method of clarifying? I do 1-1/2 hrs in 250 deg oven, then cheesecloth -- perfect every time.

 
My grandmother always cooked with clarified butter. Way back to the 1910s. I`ve never forgotten

her lessons.

Of course, it`s considerably easier when you`ve got a cow standing outside your backdoor.

 
For how much butter? I always do it on the stove and I have burnt many a pound of butter

It gives me a chance to do my Julia impression, "I'm glad in a way that that happened..." but there is no one there to hear or learn from my on-air mistake. Just burnt butter.

 
SO easy - put a pound of butter in a heavy pan, like a Dutch oven, then into the oven

Turn to 250 degrees - no need to preheat - set your timer to 1 hour 15 min and check on it. Then another 15 minutes and it should be done. The stuff floating on top should be browned around the edges. I line my colander with 3 thicknesses of cheesecloth over a glass bowl, and pour the butter through, being careful not to pour the milky solids out that have settled to the bottom of the pan. Twist the cheesecloth gently to get the excess butter out and toss it. After it cools a bit, pour it into a jar with a lid and cool completely before screwing on the lid. Keep on the counter for about 6 months.

http://paleospirit.com/2012/how-to-make-ghee-in-the-oven/

 
cheezz I think you have changed my outlook on life today! But I do have one tip

I haven't burned any doing it but I curse every time trying to skim the foam and then pouring it off to get every last bit I can without disturbing the milky solids and messing it up.

My tip is to use a pan that has the smallest cooking surface as possible - makes it easier to separate the milk solids at the bottom. I have a stainless steel basting sauce 'cup' that came with a grill set that I use because it is so small and fairly tall. I can do 1# at a time. And it just hit me that something like an asparagus cooker would work well in an oven and fit that same tip while allowing you to do more at one time.

 
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