I got on to the golden threads and found one that said CLICK HERE FOR A VIDEO ON MAKING GHEE, but when I clicked all I got was a sight where I could place an order for ghee.  I got the basic idea but what do you do with the foam?  Do you skim it off or do you let it turn into little brown bits then strain it out?

Quoted from Cynthia_Siemon

I got on to the golden threads and found one that said CLICK HERE FOR A VIDEO ON MAKING GHEE, but when I clicked all I got was a sight where I could place an order for ghee.  I got the basic idea but what do you do with the foam?  Do you skim it off or do you let it turn into little brown bits then strain it out?

That video has been gone off that Internet site for a long time (that was a old post).

You can do it either way, but I think it is easier to just wait until the ghee is done cooking and strain it once when you pour it out of the pan.

The other advantage of waiting until the end is that I don't have to watch the ghee cook. I can pretty much tell from across the room when the ghee is done from the smell and then I check it to make sure it is not still boiling any more water out of it. If so I will set the timer for 5-10 minutes more.

1 pound unsalted (sweet) organic butter
Melt it on medium-low heat in a heavy bottom pan;  I use a two quart copper bottom saucepan.
Reduce heat to low and let simmer.  The lower heat gives me more control at the end when it is so easy to burn.  My total time is around 15 minutes, but I go by two signs as to when it is done.

#1.  The sound.  
At first, the ghee will make loud noises as it simmers.  At some point, it will get very much quieter. At first, it is a steady sound, like rain on the roof.  Later it become a off and on sound, but when it starts to get quiet, stay close to the pot . When the sound changes it is close to being done, and you need to stay close and check the bottom of the pan frequently.

#2.  The Appearance of the bottom of the pan.  
At the beginning, the stuff that sinks to the bottom looks whitish and creamy.  This is while the sound is loud.  When the sound changes, watch closely because the stuff on the bottom will begin to darken.  You need to remove it from the heat when the bottom sediment looks golden brown and the smell is somewhat like popcorn.  If it turns really dark, or blackish, it stayed on the heat too long.  You can still use it, but it loses somewhat of its' delicate flavor.
I let it cool for a few minutes, and gently strain through an unbleached paper towel that is lining a large strainer.  If made correctly, it will be clear golden in color.  I keep mine on the counter in a glass or ceramic bowl with a lid to keep it clean.  Protect from contamination from foods and liquid, and it will keep a long time.  Use only a dry, clean utensil to scoop it out.

that was very thorough Victoria!!

I took another crack at it today, after burning a couple batches a while back.  I've been buying it, but the HFS was out, and it is at least half the price if I make my own (with organic butter).  I was so afraid of burning it that I took it off too soon.  It was cloudy and didn't have much at all on the bottom but a little cloudy stuff.  So I washed and dried the pan and put it back on, 10 minutes later I could see the clouds darkening on the bottom, and it was ready.  

You can test if it really is done by getting a strip of paper or paper towel with a little of the ghee on the end and light it on fire, if it crackles as it burns then the ghee is not done.  If it burns more like an oil candle, it is ghee.  (Take all necessary fire precautions with this, of course)  I'm sure I'll get the hang of it after a few more good batches, but I test it for now.

You can even do it on the BBQ...especially when it is really hot out and you don't want to heat up your house.  
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1,m=1181670445

Debra

Okay, I understand the need to use Ghee.  Is it still considered a good product if all I have is teflon pans to prepare my product in?  I don't have a heavy bottom pan or a copper pan?

sure!
besides, ghee is cooked at low heat.

Quoted from mary_peck

Okay, I understand the need to use Ghee.  Is it still considered a good product if all I have is teflon pans to prepare my product in?  I don't have a heavy bottom pan or a copper pan?

Can you begin to replace the teflon, a little at a time?  

Thankyou everybody for all your good ideas.  I made my first batch of real ghee yesterday.  I didn't try the fire test, but the bottom of the pan was turning dark brown, and the ghee was golden.  Yay!

Quoted from mary_peck

Okay, I understand the need to use Ghee.  Is it still considered a good product if all I have is teflon pans to prepare my product in?  I don't have a heavy bottom pan or a copper pan?

5th Dimension...do you have any glass bakeware like Corningware or Pyrex?  It can be done in the oven as well.  http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1

Debra

Victoria,

I second Lola's comment on your thorough post!  But I do have a question for you.  What brand of unbleached paper towels do you use?  After making ghee for a while I caught myself straining it with a regular, bleached towel.  But when I switched to the Seventh Generation recycled, unbleached towels the ghee wouldn't drip through.  It just sits there.  Even after 30 minutes there is barely any ghee dripping through.  Have you ever had that happen?

Could someone please tell me WHY ghee is considered so good for us all to have?  Isn't it just animal fat?  Pure saturated fat?  

If we're not replacing butter or margarine is it still necessary in our diet?  Wouldn't extra virgin olive oil be better for health?

Would like to hear some comments,  



Cheers        

Yes, extra virgin olive oil is better overall for your health. However, depending on your health status and issues ghee can be pretty good for you too.

I suggest you read: Butyrate And Ghee

Quoted from Karen74

Victoria,

I second Lola's comment on your thorough post!  But I do have a question for you.  What brand of unbleached paper towels do you use?  After making ghee for a while I caught myself straining it with a regular, bleached towel.  But when I switched to the Seventh Generation recycled, unbleached towels the ghee wouldn't drip through.  It just sits there.  Even after 30 minutes there is barely any ghee dripping through.  Have you ever had that happen?

Folded over cheese cloth four times in a stainless steel mesh strainer makes a good quick strainer.  One package from the dollar stores lasts me three makings of ghee.   I squeeze out the excess in the cheese cloth before I throw it out.  

Debra

Thank you Debra!  I will try your method next time I make ghee.  I know I have some cheese cloth on hand.
(I also tried an unbleached paper coffee filter and had the same experience as the unbleached paper towel.  Just couldn't figure it out.)  

Quoted from ironwood55

Yes, extra virgin olive oil is better overall for your health. However, depending on your health status and issues ghee can be pretty good for you too.

I suggest you read: Butyrate And Ghee

Thanks Don....just knew there had to be some benefit as it is mentioned quite a bit.

I had a roll of unbleached paper towels that worked really well, but I have run out and can't find another brand that ghee will drain through.  Lately I have been pouring the ghee slowly through a fine metal strainer, and it seems to work just as well.

Thanks Victoria!