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Does making ghee oxidize butter's PUFA?

Answered on August 19, 2014
Created June 11, 2013 at 11:30 AM

My primary source of fat is a homemade ghee made from Kerrygold butter nowadays. Kerrygold has got a good n3-n6 ratio according to this Greenpeace Germany survey.

I was wondering recently, what happens to butter's PUFA during some 30 minutes long ghee cooking process - I would guess most PUFA get oxidized by end of making ghee?

Cad308b6d25105e59848f855f131b033

(5)

on June 11, 2013
at 01:32 PM

I cook on a gas, as low as it can go. It takes me about 50 minutes. Thanks for a crock-pot idea - I will definitely try it. Out of curiosity - isn't traditional ghee meant to some little toasted protein (not burnt) on bottom of the pot? This is a way to get colour and aroma. Also, in past, I have tried to make clarified butter only by removing foam from top and pouring melted butter over a cheesecloth, but the results weren't as good as making proper ghee. I will just stick to ghee for now. Thanks for your answer.

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Ebb10603524dd22621c1155dd7ddf106

(19150)

on June 11, 2013
at 11:58 AM

To some extent, yes, but PUFAs are always oxidizing. If you are concerned and to lessen the effect, simply cook at a much lower temperature. Butter melts in the sunlight, and you only need enough heat and enough time for the non-fat particles to come to the top, so you can skim them. A crock-pot at low temperature is a handy way to make ghee.

Cad308b6d25105e59848f855f131b033

(5)

on June 11, 2013
at 01:32 PM

I cook on a gas, as low as it can go. It takes me about 50 minutes. Thanks for a crock-pot idea - I will definitely try it. Out of curiosity - isn't traditional ghee meant to some little toasted protein (not burnt) on bottom of the pot? This is a way to get colour and aroma. Also, in past, I have tried to make clarified butter only by removing foam from top and pouring melted butter over a cheesecloth, but the results weren't as good as making proper ghee. I will just stick to ghee for now. Thanks for your answer.

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