I have some pasteurized, pastured butter(Kerrygold!) and I want to make some ghee. I only have the salted ones right now and I'm wondering, pretty much every site I go to they say make ghee with unsalted butter. Do I really have to get unsalted to make ghee or they're just bluffing? Is the regular kerrygold enough?
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I just tried it with Kirkland organic salted butter. I found a lot of difference during making ghee. The salted ghee frothed much more. In-fact it boiled over, which never happened with unsalted butter. After I made the Ghee a lot of residue was left over at the bottom. This was grainy, brown and looked like salt. (I burnt ghee a little since I could not see the color of ghee underneath the froth.) I tasted it and it tasted like pure salt. The residue was lot more than unsalted ghee which mostly is milk solids. But the ghee at the end was nice. It was salty, though only very slightly. I think I can safely conitnue use salted butter next time. Since our costco does not carry unsalted organic butter. Only next time that I know the differences I will be much more careful. If the flame is very very low I expect it not to boil over. I will not leave it unattended and I will keep mixing it if rises so that it does not boil over. Just one suggestion always use organic butter. Since Ghee is so high in the food chain. The concentration of harmful chemicals can be much higher.
I've made it with both salted and unsalted. There is no difference in my opinion. One thing is for sure, the milk solids that I scraped off of the top were extraordinarily salty. It smelled so good like cheese that I just had to taste it. I mean it tasted like I ate a big spoonful of pure salt. But the ghee itself, even from salted butter, did not taste salty at all, so it may be that all the salts stay with the solids anyway. The ghee made from unsalted kerrygold tasted just like the ghee I made from salted organic valley's pasture butter.
From what understand, the reason everyone says to use unsalted butter is because unsalted normally implies that the dairy farmer used fresher cream for that batch because they know that there is no salt to preserve it. Some people claim that unsalted butter taste creamier and fresher than salted. I don't know if I'm willing to buy into this, but once the world believes unsalted butter is what you use for ghee, it will subsequently be copied over and over again as truth, even though the people who are repeating it don't really know why.
The real deal: I totally couldn't tell a difference.
Hope that helps,
I think its probably coming from chefs/cooks always suggesting unsalted butter in general. They like it because it allows you to dictate the salt level of a dish, not the butter. As Keith said, you can do it, but it will be salty, so taste as you go and adjust accordingly. Next time, go unsalted. Yes, salted butter does keep a little longer, but butter freezes amazingly well so that shouldnt be that much of an issue.
You will have salty ghee. It is nothing to worry about. Since you will lose the butter solids and moisture content in the ghee making process, it will be saltier than an equivalent amount of butter. Adjust your cooking accordingly.
I've made ghee with both salted and unsalted butter. The one difference (apart from taste) which I've noticed is that ghee made with salted butter can sometimes develop a sediment, which needs to be filtered out with a muslin cloth.
It will be saltier, but not that much saltier. It's fine, just keep it in mind when you cook. I've done both depending on what I have on hand and don't really notice the difference, and a small amount of extra salt isn't an issue for me. Enjoy! I just made some kerrygold ghee and it's lovely.
i found that all salted butter does splatter a bit more so I used a larger pan with higher sides. This time I used a mixture 2 unsalted 4 salted and a little less popping, Anyway it works.
I've made clarified butter with salted butter, and it turned out just fine. Most or all of the salt settles in with the milk solids, which I filter out anyways. If you wanted to preserve the milk solids for some other use, they might end up being too salty.
I make it in a crock pot, which may make a difference in terms of boiling over and so forth.