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-   -   Ghee? Is it worth it (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/801541-ghee-worth.html)

SkeeterN 04-08-2013 05:37 AM

Ghee? Is it worth it
 
http://realfoodsuomi.com/wp-content/...3/01/ghee1.jpg
How to make ghee

Ingredients:

unsalted butter* Ė start with 500 g (or 1 lb of butter) if you are just learning. Otherwise you can make larger amounts at one time.

Equipment:

Medium or large pot (depending on amount of butter)
Cheesecloth
Large metal spoon
Clean and dry glass jars for storage

Method:

1. Melt the butter over medium heat in the pot.

2. Once melted the butter should start to bubble and sputter. Lower the heat so it doesnít burn but not so low that it stops bubbling. Note that using a larger pot will help stop the butter from sputtering out all over your stove area.

3. Foam will rise to the top. You can stir occasionally to prevent burning and to check the progress. It is not necessary to scrape the foam off during the cooking process, and in fact I have read from Ayurvedic literature that the foam has medicinal properties. It will be strained off later using cheesecloth.

4. After some minutes it will start to have a nice popcorn-like smell and a whitish substance will form on the bottom of the pan. Use the large metal spoon to occasionally pull back the foam on the surface. When you can see all the way to the bottom of the pan and the white curds at the bottom start to turn brown, it is done.

5. Remove the pan from heat, let cool so itís just warm (still liquid) before pouring into the jars.

6. Pour through cheesecloth into jars. The ghee should be a beautiful golden color with no whitish bits. Discard the brown curds from the bottom of the pan. When cool close the jar with the lid and store the ghee at room temperature. The ghee will be solid at room temperature. It keeps for many months as long as no water is allowed to get into the container.

Now use the ghee for frying, sauteing, and deep frying.

tobelowcarber 04-08-2013 05:54 AM

ABSOLUTELY :)

SkeeterN 04-08-2013 12:06 PM

I made it. But didn't end up with as much as I started with. I didn't realize that you needed to make sure the cheesecloth was folded fairly thick and I originally had only one layer and most of the brownish curds when right through it. So I decided to try a coffee filter (NOT A GOOD CHOICE) wouldn't work and I spilled a bunch on the counter. So I again tried with what was left and doubled up on the cheesecloth which filtered what was left quite nicely.

I started with 3 unsalted sticks and have half a jar of Ghee. OH WELL :dunno: I know what to do next time and what not to do.

Now to try and cook with this and see if it was worth the effort.

tobelowcarber 04-08-2013 12:37 PM

Anita- I use very fine strainer. I never bother with the cheese cloth.
Health benefits of ghee are amazing and the taste is so nice (IMHO). There are lots of Youtube videos on how to make it.

rosethorns 04-08-2013 01:53 PM

Anita I don't use cheese cloth either. I have a very fine strainer too.It's awesome stuff.

Yaz 04-08-2013 02:57 PM

I'm to lazy to make my own, I get it from my local indian grocer for a very good price. :)

SkeeterN 04-08-2013 07:05 PM

Quote:

Originally Posted by tobelowcarber (Post 16361481)
Anita- I use very fine strainer. I never bother with the cheese cloth.
Health benefits of ghee are amazing and the taste is so nice (IMHO). There are lots of Youtube videos on how to make it.

That would probably be a good idea. It tastes different than butter. Surprised me. I like it

Barbo 04-09-2013 09:56 PM

Ghee
 
I make it every Monday morning. I don't use a strainer, but have
the little fine mesh. Pour very slowly and it will be perfect.
Save the bottom part and throw it in with some veggies.

We love it and use it for frying, sometimes mixing it in with peanut
oil. Lovely taste. Once you try and it and succeed you will want to
have it always.

SkeeterN 04-10-2013 04:36 AM

Quote:

Originally Posted by Barbo (Post 16364334)
I make it every Monday morning. I don't use a strainer, but have
the little fine mesh. Pour very slowly and it will be perfect.
Save the bottom part and throw it in with some veggies.

We love it and use it for frying, sometimes mixing it in with peanut
oil. Lovely taste. Once you try and it and succeed you will want to
have it always.

It doesn't taste like butter but very good. I watched a video on making it and the woman used unsalted butter but waited till it was completely cool to pour and then put a pinch of salt in it. Does anyone else do this? I poured mine when it was still hot and it was quite messy. When mine completely cooled it, was a soft solid.


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