Let's Talk BBQ
Recipes => Recipes => Healthy Alternatives => Topic started by: africanmeat on January 16, 2016, 09:08:09 AM
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Ghee is clarified butter . I use it for my Indian dishes . Pam remind me with here naan bread that is time to replenish my Ghee stock .
I put 3.5 lb unsalted butter in a pot over medium heat till started boiling .
Dropped the temperature to low and allowed to boil till it lost it moister .
every few minutes i remove the impurity (milk solids) from the top . It took about 45 minutes . As i started smelling a nutty flavour i removed it from the heat .
2 hours later i strained it through a cheese cloth .
Pam mix Ghee with fresh garlic and spread it over hot Naan yuuuuuuuum .
(https://lh3.googleusercontent.com/-KC3eftVNJo4/VppMpbNt4NI/AAAAAAAANqI/5NH8a7MNKio/s912-Ic42/DSC02364.JPG)
(https://lh3.googleusercontent.com/-gyhsBXltt4w/VppM_4oHD2I/AAAAAAAANqY/Oy0qsWW4i7U/s912-Ic42/DSC02368.JPG)
(https://lh3.googleusercontent.com/-grclsWn8SG4/VppNSWXWbsI/AAAAAAAANqw/Xh7YP2JiE1g/s912-Ic42/DSC02371.JPG)
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That is a great post Ahron! A lot of folks know the name "ghee" - but have not tried to make it - so thank you for the instructions and pictures. Those jars look like beautiful honey...Hey! - Ghee = "Cow Honey".... ;) :D :D :D
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Looks good Ahron!!! I have never tried to make it but looks like a good winter project! Don
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Thanks for the simple instructions and great pictures, Ahron.
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Hungry just thinking about it.
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Ahron..you got it going on man.. I have added gahhlick to my Ghee which I keep around for everything..It doesn't last long because I use it for everything. I cook until I get the nutty smell too. .☆´¯`•.¸¸. ི♥ྀ.
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There are many recipes that call for clarified butter. I have never made a large batch like this. Thanks for showing us Ahron.
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I bought a 5 pound container of clarified butter a while back from the Chef's Store. I use it all the time. Especially for frying eggs in my De Buyer pans. The eggs don't stick with the ghee in the pan.
Art
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Ghee is clarified butter . I use it for my Indian dishes . Pam remind me with here naan bread that is time to replenish my Ghee stock .
I put 3.5 lb unsalted butter in a pot over medium heat till started boiling .
Dropped the temperature to low and allowed to boil till it lost it moister .
every few minutes i remove the impurity (milk solids) from the top . It took about 45 minutes . As i started smelling a nutty flavour i removed it from the heat .
2 hours later i strained it through a cheese cloth .
Pam mix Ghee with fresh garlic and spread it over hot Naan yuuuuuuuum .
(https://lh3.googleusercontent.com/-KC3eftVNJo4/VppMpbNt4NI/AAAAAAAANqI/5NH8a7MNKio/s912-Ic42/DSC02364.JPG)
(https://lh3.googleusercontent.com/-gyhsBXltt4w/VppM_4oHD2I/AAAAAAAANqY/Oy0qsWW4i7U/s912-Ic42/DSC02368.JPG)
(https://lh3.googleusercontent.com/-grclsWn8SG4/VppNSWXWbsI/AAAAAAAANqw/Xh7YP2JiE1g/s912-Ic42/DSC02371.JPG)
Very cool. Any idea how long it will last?
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Ghee is clarified butter . I use it for my Indian dishes . Pam remind me with here naan bread that is time to replenish my Ghee stock .
I put 3.5 lb unsalted butter in a pot over medium heat till started boiling .
Dropped the temperature to low and allowed to boil till it lost it moister .
every few minutes i remove the impurity (milk solids) from the top . It took about 45 minutes . As i started smelling a nutty flavour i removed it from the heat .
2 hours later i strained it through a cheese cloth .
Pam mix Ghee with fresh garlic and spread it over hot Naan yuuuuuuuum .
(https://lh3.googleusercontent.com/-KC3eftVNJo4/VppMpbNt4NI/AAAAAAAANqI/5NH8a7MNKio/s912-Ic42/DSC02364.JPG)
(https://lh3.googleusercontent.com/-gyhsBXltt4w/VppM_4oHD2I/AAAAAAAANqY/Oy0qsWW4i7U/s912-Ic42/DSC02368.JPG)
(https://lh3.googleusercontent.com/-grclsWn8SG4/VppNSWXWbsI/AAAAAAAANqw/Xh7YP2JiE1g/s912-Ic42/DSC02371.JPG)
Very cool. Any idea how long it will last?
This batch about 2 months , then i have to do new batch . you didn't mean that ahh i see . If you place it in a dark place it will last for 6 to 8 months .
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That is a great post Ahron! A lot of folks know the name "ghee" - but have not tried to make it - so thank you for the instructions and pictures. Those jars look like beautiful honey...Hey! - Ghee = "Cow Honey".... ;) :D :D :D
You must try it . it gives a great extra flavour to the fried food . it also got a high burning point . I brush it on chicken when i do it in the pizza oven .
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Thank You Sir, Bookmarked ;D
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That is a great post Ahron! A lot of folks know the name "ghee" - but have not tried to make it - so thank you for the instructions and pictures. Those jars look like beautiful honey...Hey! - Ghee = "Cow Honey".... ;) :D :D :D
You must try it . it gives a great extra flavour to the fried food . it also got a high burning point . I brush it on chicken when i do it in the pizza oven .
Ok, two more questions. Do you have to use unsalted butter? Do you store it in the fridge?
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That is a great post Ahron! A lot of folks know the name "ghee" - but have not tried to make it - so thank you for the instructions and pictures. Those jars look like beautiful honey...Hey! - Ghee = "Cow Honey".... ;) :D :D :D
You must try it . it gives a great extra flavour to the fried food . it also got a high burning point . I brush it on chicken when i do it in the pizza oven .
Ok, two more questions. Do you have to use unsalted butter? Do you store it in the fridge?
Never used salted butter . I don't know if there is a different i was Taught to do it with unsalted . i put it in the fridge when it is very hot outside . you prolong the shelf life . .
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I use salted butter with no ill effects and I leave mine out where I can get to it easy..sits on the counter, but I only make a lb at a time. I keep it in a mason jar with the replacement plastic lids..sold at WalMart for less than $3.00..sure are handy too. .☆´¯`•.¸¸. ི♥ྀ.
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Boy that would be good with steamers & lobsters
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Boy that would be good with steamers & lobsters
I do a mix of ghee with chilli powder and fresh garlic , it is Heavenly on lobster .
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Thanks for the simple instructions and great pictures, Ahron.
X2
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Pretty stuff Ahron.Bookmarked,need to get this on my radar.
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Jan 17 2016
Ahron spurred me to make some ghee. I use a wide mouth funnel to fill jars and to strain things. One time I had cut a square of cheese cloth for straining. When I poured the stuff in cheese cloth and all went down the funnel so I came up with the clothes pins to hold it in place.
I had a pound of Troyer unsalted butter to do; their butter is made from grass fed cows. I cooked it down and it made a half pint so next time I will do 2 pounds. Now all I have to do is cook with it to see how I like it. Thanks for the idea Ahron
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1176526_zpsouerfzbn.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1176527_zpsgvu3cv88.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1176528_zpszdej3afi.jpg)
Smokin Don
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Great post Ahron, Thanks.
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Jan 17 2016
Ahron spurred me to make some ghee. I use a wide mouth funnel to fill jars and to strain things. One time I had cut a square of cheese cloth for straining. When I poured the stuff in cheese cloth and all went down the funnel so I came up with the clothes pins to hold it in place.
I had a pound of Troyer unsalted butter to do; their butter is made from grass fed cows. I cooked it down and it made a half pint so next time I will do 2 pounds. Now all I have to do is cook with it to see how I like it. Thanks for the idea Ahron
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1176526_zpsouerfzbn.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1176527_zpsgvu3cv88.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1176528_zpszdej3afi.jpg)
Smokin Don
Do it looks just right .The best test is fried eggs .
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I cook with ghee primarily. But it's not really clarified butter. It's goes a lot deeper than clarified. Takes a lot of patience to make ghee, as you can see from Ahron.
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Thanks Ahron sounds good on lobster with those little extras......my Uncle would put in a little Worcestershire sauce for a smoked flavor with clams
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Thanks Ahron sounds good on lobster with those little extras......my Uncle would put in a little Worcestershire sauce for a smoked flavor with clams
Ok can you give more details like how do you do the clams . thanks .
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Yes I see now I just made clarified butter. I didn't remember Ahron giving a time to cook the butter so I looked at a recipe. To Make Ghee you go one step further and cook until any milk solids in the bottom start to turn a light brown but not brown; this gives it a nutty flavor. Ghee is supposed to last longer too. Don
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Yes I see now I just made clarified butter. I didn't remember Ahron giving a time to cook the butter so I looked at a recipe. To Make Ghee you go one step further and cook until any milk solids in the bottom start to turn a light brown but not brown; this gives it a nutty flavor. Ghee is supposed to last longer too. Don
Sorry Don maybe i did not make it clear about the solids in the bottom i just gave a time ( It took about 45 minutes . As i started smelling a nutty flavour i removed it from the heat .) sorry .
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Don, Ahron is right about the ghee..let it go until you smell it..you will smelly nutty when its ready..just watch it toward the end. And it does last a lot longer, higher smoke point and great for anything, I make a lot of grilled cheese sammiches, all kinds. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks Ahron sounds good on lobster with those little extras......my Uncle would put in a little Worcestershire sauce for a smoked flavor with clams
Ok can you give more details like how do you do the clams . thanks .
Sure Ahron This is the basic NE way that has been done for years......It is great this way as is.
http://www.yankeemagazine.com/recipe/steamed-clams
Some use white wine, some use beer some put in garlic, some put in onions ......Etc Etc Etc
I like it simple (as above) or with a little garlic.
The broth cleans any sand that may be left after cooking & it is great to drink at the end. Drink down to the sand but not including the sand LOL.
One thing is to make sure the clams are alive: Any clams that have not opened after cooking should be tossed. If they smell they should be tossed. Nothing ruins a clam dinner like a bad clam :'(
Now as far as the Ghee, clarified butter or melted butter(not as good) You can add a little Worcestershire to the butter for a little taste. I like it this way second to plain but at times it hits the spot. I have never ran into anyone yet that did not like it this way.
I am sure the far better cooks on here will have many wonderful ideas also.
Enjoy!
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This is an update and think I finally made proper Ghee, any comments would be appreciated. Don
Jan 27 2016
Today was a kind of fun day with cooking. I am kind of in a winter blues or hum drum state so this helped cheer me up. A while back I made Ghee for the first time or so I thought. After a fellow LTBBQ member pointed out that I had just made clarified butter; I did some research and found out for a proper Ghee you have to cook it longer.
When making Ghee you start with the butter in a sauce pan on medium heat and when it starts to boil turn it to low heat and cook, it will separate into three layers. The milk liquids will form a foam on top, the milk solids will go to the bottom and the Ghee will be in the middle. Use a slotted spoon to skim off the foam on top as it cooks. Cook it until the milk solids in the bottom turn a light brown color. I did a pound of butter and it took about 35 minutes.
Set the pan off the heat to cool. When it cools some strain through cheese cloth into a jar. Store at room temperature and it should last at least a week; probably longer.
I read a great article at 101cooks.com on making Ghee and they said to use the best butter you could. The first batch I made, but only took it to the clarified stage, I used a pound of Troyer's butter made from grass fed beef . I ended up with just over a half pint. Today I used a pound of Kerry's Gold Irish butter. When it was done I had a full pint of Ghee. In the end it was cheaper using the more expensive Kerry Gold butter.
I used the clarified butter I made to cook with and really liked it; it did good with a fried sunny side up egg and made great pop corn. I know I will like the Ghee better!
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1276579_zpsmmzeix44.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1276580_zpspdsq2voz.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1276581_zpsainuhl8f.jpg)
Smokin Don
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Thanks to everybody who contributed to this post. I used 4 pounds of salted butter and let it go for 45 minutes. Mine doesn't look as dark as SD's, but it does look like Africameats ghee. Might be the type of butter used.
(http://uploads.tapatalk-cdn.com/20160206/2ce78521665fbba632c34c3c5bcc2615.jpg)
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Thanks to everybody who contributed to this post. I used 4 pounds of salted butter and let it go for 45 minutes. Mine doesn't look as dark as SD's, but it does look like Africameats ghee. Might be the type of butter used.
I think you will like using it Pappy! Some of the color diff. could be the butter but could also just be the lighting or photo. Don
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I make clarified butter a couple of times a year and bottle it for taking on fishing trips. High smoke point makes it great for shore lunches. Fresh fish, butter and a zip lock bag with seasoned flour, cast iron pan. Priceless
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