GHEE BUTTER 3 - THE MELTDOWN
You got your butter in the pot and heated it mildly, so it is nearly boiling. Yay! You good.
Now the eternal game begins. Cooking ghee contains several reactions:
1) BOIL OUT WATER - don't cover the butter so it gets rid of water easily and also you can monitor the progress.
2) FRY THE PROTEIN - before you get rid of it too soon, we'll want to brown it. Maillard reaction will give the butter great smell. But we must NOT BURN IT!
3) PURIFY THE GHEE - after cooked my way, there's no need to using sieve or whatever filter. You'll see😊
Find that right temperature, so the butter moves in the pot, but doesn't bubble much. Or it'll create foam, run out just like milk and burn in the bottom of the pot. Go nice and slow on it. It usually takes me around 90 minutes to cook it, my mum takes 20 (yeah that's not brown at all) and my friends use slow cookers over night. But now you're cooking with me, yay!
nostr:note1rzm27aucztngqvr8ammfzgtq5vug9rm7g09zxhj548t9qkcyffzsvegxt3 https://nostrcheck.me/media/public/nostrcheck.me_4149980444441345951692730292.webp #foodstr #cookstr #butter #espresso #yumstr #foodstr #food #protip #ghee
nostr:npub1l3e2uj7dzs226s7q9utf9ghml8f3mcv7252hd69nhg2z62updklqv8zq2r it's just regular butter that you prep this way? that is i can use heavy cream to make butter, then do these steps to make ghee?
because i have a lot of this powdered herb that i need to put into oil or butter and i've done oil and butter extractions, but never ghee. I wonder if it's better to extract into the heavy cream before shaking the devil out of it, or extract while you're doing the ghee cooking?
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