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balletomane
Friday, February 4, 2011, 5:38am Report to Moderator Report to Moderator

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Ee Dan
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I am running out of ghee soon and would like to use the organic butter in my freezer to make some homemade ghee myself. I tried the stove-top method discussed on this forum last year. I think I overdid it a bit. It came out brown. But still usable.

One time I heated up some butter in the oven and noticed that there was some whitest glob floating on the surface. I wonder if that was lactose being separated from the milk? If so, can I just use a spoon to remove it and the rest (a really nice golden color) would make a ghee? Suggestions anyone?




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geminisue
Friday, February 4, 2011, 5:43am Report to Moderator Report to Moderator

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first was usable

second is the way it should be golden amber color (the white is the dairy cooking out of it, settles to the bottom, and when you strain it, it doesn't go back into it. Pour into a jar that you have a lid for (I put a butter knife in it so the jar won't crack from the heat. ( I also do it on top of the stove )
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Lola
Friday, February 4, 2011, 6:13am Report to Moderator Report to Moderator

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Sa Bon Nim
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how long did you heat it up?

I like the stove top method, gives me more control over my ghee, and all the
white glob floating on the surface eventually sinks to the bottom, once done....

sounds like your oven ghee was not quite there yet.....
it takes longer to make ghee, than simply heating it


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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balletomane
Friday, February 4, 2011, 6:58am Report to Moderator Report to Moderator

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I don't remember how long I heated it up. It was probably just about 5 minutes. I thought the oven was easier to control as I can see the butter melt and become entirely liquid but not boiling. The color is easier to detect as I had the butter sitting in a white bowl. On the stove top, I have only a black pot and when it bubbles I can hardly see the color of the liquid. But you're right... the oven method may not be give it long enough time to get all the dairy part out, eh? The white glob was floating and not sinking to the bottom. If I keep the butter in the over longer until it bubbles, would that be long enough time?




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Lola
Friday, February 4, 2011, 7:06am Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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C_Sharp
Friday, February 4, 2011, 4:39pm Report to Moderator Report to Moderator

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Quoted from balletomane
I don't remember how long I heated it up. It was probably just about 5 minutes. I thought the oven was easier to control


I use a much longer time than this. On the stove top it is between twenty minutes and an hour (at as low a temperature as I can get).

In the oven it is more like an hour or two (at around 250 F).

I try to be sure that I get all the moisture out.  


MIfHI                            I follow a SWAMI diet.
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O in Virginia
Friday, February 4, 2011, 4:44pm Report to Moderator Report to Moderator

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Yes, it needs to bubble, Balletomane.  If you simmer it stove-top you can hear popping noises.  It should just be a bare simmer, though, not a roiling boil.  The white glob on top has to sink to the bottom.  It solidifies into bits that stay behind when you strain your ghee.  I've made ghee in the oven - as a matter of fact I thought that was how it was supposed to be made - but everybody here said they did theirs on the stove top and strained it, so I tried that and I find it easier because I can see it, and I can *hear* when it's ready, but I can't leave the room or I'll forget about it entirely.
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balletomane
Friday, February 4, 2011, 4:47pm Report to Moderator Report to Moderator

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Thanks all for your opinions and suggestions. I'll go back to the stove-top style then  




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Victoria
Friday, February 4, 2011, 4:53pm Report to Moderator Report to Moderator

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Don't give up on the stovetop method.  Put your heat at a simmer instead of low.  The goal is NOT to boil the butter.  Do it sometime when you are going to be in the kitchen anyway, for about 25 minutes.  It goes through a few stages so it's telling you what it's doing.  

First the ghee is very noisy and the white foam (milk solids) are rising to the top.

Then the ghee starts to get more quiet.  On my stove, it's after 10 to 15 minutes.  It's not a time thing, but an individual matter.  Each time, it can be different.  

Once the ghee starts to get quiet, the foam on the top will begin to thin out.  This lets you know the milk solids are dropping to the bottom.  At this point, you'll need to tilt the pot and look at the sediment to see what color it is.
At first, it's white (milk).  Then as it continues to heat, the sediment begins to darken.

I like to take my ghee off the burner when the sediment turns golden brown.  When it turns darker brown, the ghee is still edible, but in my opinion is overdone.  It's an individual matter, however.

Let the pot sit for a few minutes to cool down.  Then strain through your finest stainless steel mesh strainer.  This way, no cloth is needed.  That's all there is to it.  



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of some rare and perfect tomorrow.
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balletomane
Friday, February 4, 2011, 5:02pm Report to Moderator Report to Moderator

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Thanks for your detailed description, Victoria.  
I will try it and it may take a while to make the perfect batch but I will keep on experimenting.




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Lola
Friday, February 4, 2011, 5:33pm Report to Moderator Report to Moderator

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Quoted Text
I can see it, and I can *hear* when it's ready


and you can smell when......


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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labrat
Friday, February 4, 2011, 5:45pm Report to Moderator Report to Moderator

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I have made ghee twice since I started the BTD in October.

My co worker is Eastern Indian and she said it was perfect the first time, golden yellow and clear before it solidified.  

My second batch looks the same but it is a little granular, don't know why.  Took about the same time, 30 minutes, for 1 pound.  I tend to scoop off the milk solids as it is simmering and I don't have to filter, just pour the clear ghee into my bottle.

Any idea why my second batch was granular?
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Victoria
Friday, February 4, 2011, 6:00pm Report to Moderator Report to Moderator

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Quoted from Lola


and you can smell when......


Oh, yes!  That heavenly smell!!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lola
Saturday, February 5, 2011, 5:39am Report to Moderator Report to Moderator

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Sa Bon Nim
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when cooked at the lowest setting for over an hour, mine doesn't turn granular


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Victoria
Saturday, February 5, 2011, 3:59pm Report to Moderator Report to Moderator

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Maybe it's important for all of us to slow it down on the ghee making.  It just seems to turn out better cooked longer on really low heat.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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O in Virginia
Saturday, February 5, 2011, 5:08pm Report to Moderator Report to Moderator

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The aroma is tantalizing.  
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PCUK-Positive
Saturday, February 5, 2011, 7:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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use unsalted organic butter.

the oven method sounds way too difficult, and it will be 4 times more expensive using the oven.

the trick is to not walk away, that is when the stuff burns.


Kind Regards PC. FIfHI Swami III Pro

Partner (F) is O+(Non) MN. Duffy Fy(a+b+),  Lewis (a+ b-) Gatherer.
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Drea
Saturday, February 5, 2011, 9:39pm Report to Moderator Report to Moderator

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Quoted from labrat


Any idea why my second batch was granular?


Sometimes it is, and sometimes it isn't, even using the same brand of butter. Once it liquifies, it's no longer gritty, though.


It is not my responsibility to convince anyone of anything.
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Drea
Saturday, February 5, 2011, 9:40pm Report to Moderator Report to Moderator

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My last batch almost burned after 25 minutes! Some flames can't go low enough (like mine).


It is not my responsibility to convince anyone of anything.
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Whimsical
Saturday, February 5, 2011, 9:41pm Report to Moderator Report to Moderator

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I wrote a blog a while back about making ghee, including photos - find it here.  You need to make it a few times before you get the hang of it, but once you do, it is really easy!  Probably takes me about 30 minutes total.


MIFHI E-185
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Drea
Saturday, February 5, 2011, 9:52pm Report to Moderator Report to Moderator

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I've made a couple of batches of ghee in the oven, but that was back when I had a reliable (temp-wise) oven. I like to be able to monitor the progress, so the stove top is the way to go (for me). Whimsical's tutorial is very well done. I recommend it.


It is not my responsibility to convince anyone of anything.
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Victoria
Saturday, February 5, 2011, 10:59pm Report to Moderator Report to Moderator

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Quoted from Drea
My last batch almost burned after 25 minutes! Some flames can't go low enough (like mine).


I don't think I have ever simmered mine longer than 20 min. or so.  After that, the sediment begins to get dark.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Drea
Saturday, February 5, 2011, 11:02pm Report to Moderator Report to Moderator

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Sun Beh Nim
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When I used to make it in CA, on a gas stove, I could cook it as long as 45 minutes before it was done. I use a propane stove now, and I've used an electric stove top as well as a ceramic top electric...they all needed different times to cook the ghee.


It is not my responsibility to convince anyone of anything.
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Jesi
Sunday, February 6, 2011, 2:00am Report to Moderator Report to Moderator

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Just made ghee for the very first time ever! I didn't know you could make it at home. I put it on a double boiler, took about an hour, then put it on the stove by itself and in a few minutes the solids turned brown. Next time I'll prob just do it on the stove w/o the double boiler). Now I'm straining it through a coffee filter. Thank you ladies! The pot I made it in smells delicious (so does my house!).


"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well". Psalm 139


Revision History (2 edits)
Jesi  -  Sunday, February 6, 2011, 2:14am
Jesi  -  Sunday, February 6, 2011, 2:13am
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balletomane
Sunday, February 6, 2011, 3:44am Report to Moderator Report to Moderator

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Thanks, Whimsical, for posting your instructions. Very clear and the photos are great. I'm going to give it a try. However, I wonder if it is absolutely necessary to use unsalted butter. Last time I used salted one. Also, my stove doesn't let me go very low on the flame. Only 15 minutes and my ghee was brown already  

If one absolutely has to use unsalted butter, then I only have a piece that's half a pound. So should I expect to use half the time as suggested?




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