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Gloria--- Ghee?
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- Adélie Penguin
- Posts: 90
- Joined: Wed Jun 24, 2009 5:37 pm
Gloria--- Ghee?
I remember that you posted your technique for making ghee but I can't find the thread. Could you post your recipe and instructions? Thanks, I want to try making it.
NMM
I haven't posted a method, but Dee did. I can't seem to find her method, which is similar to mine. I used this site the first few times I made ghee because it gives pictures:
http://www.nandyala.org/mahanandi/archi ... lden-ghee/
You may be thinking of something I mentioned in another thread about straining ghee, which is the most important part for those of us intolerant to casien. I'm copying my comments here:
I've been making my own ghee for several months. I buy unsalted butter when it's on sale for $1.50 a pound. I'm able to make almost a pound of ghee for considerably less than the $6-$9 for the premade jars in the store.
I have always struggled with how to strain it so that it's not messy and all casein particles are removed. I'm happy to report that I've found a solution.
I've used napkins, paper towels and even a coffee filter, but they are all messy and absorb the Ghee instead of filtering it. My solution? I purchased two identical strainers so that one fits inside the other. Then I used a square piece of pellon (polyester interfacing available in any fabric store) to line the strainer on the bottom. The strainer on the top caught all the large caked casein pieces and the pellon filter collected the remaining small pieces. It poured through the pellon in record time, leaving no sediment in the ghee.
It's very important that the casein be cooked long enough to turn into crumbly pieces instead of remaining a milky liquid. The heating process takes about 45 minutes at low temperature. You'll see slightly brown matter on the bottom of the liquid and white crusty matter on the top. The filter removes both, leaving only the liquid.
Gloria
http://www.nandyala.org/mahanandi/archi ... lden-ghee/
You may be thinking of something I mentioned in another thread about straining ghee, which is the most important part for those of us intolerant to casien. I'm copying my comments here:
I've been making my own ghee for several months. I buy unsalted butter when it's on sale for $1.50 a pound. I'm able to make almost a pound of ghee for considerably less than the $6-$9 for the premade jars in the store.
I have always struggled with how to strain it so that it's not messy and all casein particles are removed. I'm happy to report that I've found a solution.
I've used napkins, paper towels and even a coffee filter, but they are all messy and absorb the Ghee instead of filtering it. My solution? I purchased two identical strainers so that one fits inside the other. Then I used a square piece of pellon (polyester interfacing available in any fabric store) to line the strainer on the bottom. The strainer on the top caught all the large caked casein pieces and the pellon filter collected the remaining small pieces. It poured through the pellon in record time, leaving no sediment in the ghee.
It's very important that the casein be cooked long enough to turn into crumbly pieces instead of remaining a milky liquid. The heating process takes about 45 minutes at low temperature. You'll see slightly brown matter on the bottom of the liquid and white crusty matter on the top. The filter removes both, leaving only the liquid.
Gloria
You never know what you can do until you have to do it.
-
no-more-muffins
- Adélie Penguin
- Posts: 90
- Joined: Wed Jun 24, 2009 5:37 pm
