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GHEE BUTTER 2 - THE BEGINNING

So you need to buy butter, duh🧐 Get unsalted normal one, NOT A SPREAD (contains oils to be spready), NOT ANY SUBSTITUTION (ditch all margarine propaganda shit out of your mum's fridge when you're at it.)

BUTTER. 82% fat, higher is better, but not necessary, lower % doesn't matter - if it's still legit butter made from animal milk, it must NOT contain anything shady.

If there's a great sale, buy a ton and store butter in the freezer.

As for amount, get a bit more butter than you want. 82% of it is the stuff we want. Also you'll need a pot at least 50% bigger than the cooked amount, if you overheat it, it lathers and runs up very easily. And trust me, you don't want to wipe hot butter from around the stove.

Unpack your butters and throw them in, warm it enough so they melt, but not too much that it sizzles. Melt first.

#foodstr #cookstr #butter #espresso #yumstr #foodstr #food #protip #ghee

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Bearetta 🐻‍❄️🇨🇿 2y ago

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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#foodstr #cookstr #butter #espresso #yumstr #foodstr #food #protip #ghee https://nostrcheck.me/media/public/nostrcheck.me_5567077716022979361692731927.webp https://nostrcheck.me/media/public/nostrcheck.me_7872187518838324901692732327.webp

Bearetta 🐻‍❄️🇨🇿 2y ago

Continue this fascinating saga with:

GHEE BUTTER 4 - THE AWAKENING

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Bearetta 🐻‍❄️🇨🇿 2y ago

Ghee Butter 3 - The Meltdown

👇👇👇

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acdef461... 2y ago

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?

Bearetta 🐻‍❄️🇨🇿 2y ago

I never made butter, heavy cream is so expensive here that it's not worth it. Pure Ghee survives lot longer on shelf, but once something is added, it shortens a shelf life. If you make your own butter, cooking the protein out of it will work the same, your butter will probably bring better taste overall.

Do you want to keep the herb in or just extract the essence? Also hot and cold process may bring a big difference. I'd say either

1) add it to the butter when melting in pot and cook through all the process, very aggressive for a herb

2) add it in the end to shortly boil and then sieve through to get again plain ghee, just with some aroma

3) stir it in afterwards into hot ghee in jar, close and let it be. If it doesn't bring enough after a week or two, just melt it all and shortly cook again to get more out of it🤔