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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!

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Bearetta 🐻‍❄️🇨🇿 2y ago

GHEE BUTTER IV - THE AWAKENING

It. Is. ALIVE! It makes foam, bubbles and if you poke it, it angrilly makes more foam!

Don't piss it off. If you cook it on high temperature, it will pour out from the pot.

You want it to make foam and mildly bubble under it.

Adjust boiling to your comfort and safety. I have induction hob, melt butter at 4/10, then go to 7/10 just to heat it quickly (occasionally stirring) and then back to 5, even 4/10 for the rest of the process. I'm used to leave kitchen, but if you'll stand there and stare at it all time, feel free to boil it faster.

DON'T EVER PUT HEAT ON MAXIMUM.

You need to boil the water out before you brown the white stuff. Also the butter is way calmer when boiled slowly!

Stir the bottom of the pot from time to time, so the proteins don't adhere to it. Foam will become thick like on a cappuccino, good. Shouldn't be raising tho, take heat down. We'll wait until it slowly fries itself!

Other than that, watch foam slightly moving over bubbles. That's it for now and next bout thirty minutes.🫡Good work you magnificent cook, you!

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Discussion

Bearetta 🐻‍❄️🇨🇿 2y ago

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