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GHEE BUTTER 5 - THE RECKONING

Congratulations!! We're almost done here. Be on guard when the foam starts disappearing. When you have pot full of golden fluid and the floating crap in there just moves when you poke it, it's about time to get out a jar!

Now be careful and take time to brown that stuff inside. That'll add the extra nice baked smell of Maillard reaction.

But OUR GOAL IS BETWEEN having lazy baked proteins on the bottom of the pot and BEFORE BURNING them. Brown colour is almost too much, go rather for light colour than burning it black!

You are done from the moment the foam turns into grains. Slowly frying them to golden brown is just an extra step.

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Bearetta 🐻‍❄️🇨🇿 2y ago

GHEE BUTTER VI - FINAL ENCOUNTER

You boiled your butters, got water out and fried all that white stuff until golden brown? You are amazing!

Now get it off heat, wait a bit for the baked stuff to settle and slowly pour it into a jar. If you fried foam slowly, it's almost completely gone.

Pick a container that holds heat well. If you close it immediately, it will create vacuum, suck the lid like a marmelade and will be safe for weeks at least. But!

We eat ghee very quickly and don't leave the proteins in for bacteria, so I cannot guarantee how long it'll keep. I never had problem with it staying on a counter for a month. Point is bacteria shouldn't get in, keep it closed and ALWAYS use clean spoon or knife!

After it cools down, you can put it into a fridge for a night, ghee will turn solid and white. On the counter it will stay in somewhat liquid golden form - definitely during summer.

The baked browns taste amazing, feel free to toss it into pancakes, under meat of whatever - just take into consideration they are baked and then might quickly burn in a pan. Add them last under your steak, it's already fried butter. Also adjust your recipe, this is full of fat and will grease up your dough.

Scrape them from the pot into a small bowl and keep in fridge.

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Bearetta 🐻‍❄️🇨🇿 2y ago

The FINAL ENCOUNTER NOW HERE:

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Spoiler alert: not final.

Bearetta 🐻‍❄️🇨🇿 2y ago

GHEE BUTTER 7 - END OF BUTTERING

My purple friends, thank you for reading my edible novel. I hope you found it interesting and gained some information about this great thing.

Now, with your delicious ghee in a jar, feel free to add weed (right in hot so it kills bacteria) and make it more interesting.🧐😁

Ghee is great as frying fat, it can be spread on bread (although I do prefer butter way more for cold eating), you can add a teaspoon to your doubleshot and make your twist on bulletproof coffee, drizzle it warm on salad. I add it to pastry, smear on sunburn and used f.e. instead of vaseline on nipples when I was breastfeeding - this helps just as well and baby doesn't have to suck on petroleum jelly. It's pure fat, feel free to add essential oil and use it for massage, cracked heels, whatever.

You'll tell good ghee doesn't behave like just melted butter. Many times I bought something not worth the price, either it was still butter or it smelled already sour from long storage. That's why I make it.

I've put my ghee during writing this into cold water. It's still half liquid, but you can see how it'll look cold.

Thank you all.🫡❤️

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