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Making Ghee properly

Answered on August 19, 2014
Created May 20, 2012 at 8:44 PM

Every time I make Ghee, it comes out as this soup-like mess that won't solidify with cloudy white particles suspended in it. What am I doing wrong?

D3f3b91d1dd9ce60865654faeb2ec809

on May 20, 2012
at 09:19 PM

Thanks! I haven't been skimmming. I figured that the cheesecloth would take care of the foam, but apparently not.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on May 20, 2012
at 08:55 PM

The cloudy white particles you mention is the "foam"(which you need to skim off. It wont be solid until you put it in the fridge or leave it to rest on the counter. Sorry for not clearing that up.

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4 Answers

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6
7eba3d743671649c1e06cacce0ba4e77

(1423)

on May 20, 2012
at 08:54 PM

I have made ghee with the following method:

I melted 4 packs of unsalted butter slowly on low heat in a pot. Soon it will simmer a bit and white stuff will float to the top( foam kind of thing). You want to keep skimming that off with a spoon. Keep doing that for a few hours (1-2 hours) and you will start to notice the "butter" getting clear, and can see the bottom of the pot clearly. Make sure there is no more foam, you can heat it a bit more to toast the oil but I don't do that. Let it cool a bit and then strain the oil through a cheese cloth or strainer into a jar. That's it! You have ghee. You can keep it on the counter or you can put it in the fridge(although its pretty hard to get out later since there is no water left).Hope this helps.

http://ilovetraditionalfoods.blogspot.ca/2013/03/how-to-make-ghee-at-home-clarified.html

7eba3d743671649c1e06cacce0ba4e77

(1423)

on May 20, 2012
at 08:55 PM

The cloudy white particles you mention is the "foam"(which you need to skim off. It wont be solid until you put it in the fridge or leave it to rest on the counter. Sorry for not clearing that up.

D3f3b91d1dd9ce60865654faeb2ec809

on May 20, 2012
at 09:19 PM

Thanks! I haven't been skimmming. I figured that the cheesecloth would take care of the foam, but apparently not.

1
45ace03a0eff1219943d746cfb1c4197

(3661)

on May 20, 2012
at 09:07 PM

It does sound as though you may be keeping much or all of what should be discarded. The foam that rises to the top, as well as the thin liquid, which may contain suspended particles, on the bottom if it has not already evaporated. At that point, you'll have nothing left but the butter fat, which will be thin at a warm room temperature but will harden as it cools.

0
1133603ea602c6824da56e8b596c9754

on May 21, 2012
at 02:30 AM

I do the stove top method and I don't skim the particles on top. You may just need to filter it through something finer. I use a fine metal mesh strainer. Works like a charm.

0
345c1755efe005edd162b770dc6fb821

(8767)

on May 20, 2012
at 10:42 PM

Here's the link to what I do, much easier in the oven, takes less than an hour and you definitely need to skim the stuff off the top and strain it to remove the burnt milk particles:

http://www.bodyearth.net/recipes/making-ghee-in-the-oven/

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