Quoted from ABJoe

GZ,
Since I just posted while you were...

Yes, you will filter out all of the sediment.

Yes, it bubbles and gurggles while it is boiling the water out of the butterfat.

When made properly, and not contaminated by using a dirty utensil, etc., storing covered without refrigeration is fine for six months to a year.

Happy "Gheeing"

Thanks again ABJ! And I use it just like butter, right?

You do not have to filter.  Any sediment will collect at the bottom of your storage container (we reuse nut butter jars).  Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat.  

As long as you keep it dry, clean and air tight, you can store it at room temperature.  Remember, in India, 100 year old ghee is used medicinally.  

The tiny tea strainer removes most of the sediment and fits perfectly in my nut butter jars.  

Quoted from Golfzilla

Thanks again ABJ! And I use it just like butter, right?

I use less ghee than butter for spreading on toast, for instance...

I use about the same ghee as butter or oil for cooking uses.

Quoted from Vicki

You do not have to filter.  Any sediment will collect at the bottom of your storage container (we reuse nut butter jars).  Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat.



As long as you keep it dry, clean and air tight, you can store it at room temperature.  Remember, in India, 100 year old ghee is used medicinally.  

The tiny tea strainer removes most of the sediment and fits perfectly in my nut butter jars.  

Thanks for the tip on cooling it, guess I would have found out!
Will it effect the quality if it is refrigerated?

Thanks again!

"Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat."

Quoted from Golfzilla

Thanks for the tip on cooling it, guess I would have found out!
Will it effect the quality if it is refrigerated?

Thanks again!

     

Quoted from Possum

"Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat."
     

So are so saying let it cool down? Hahahaahahahahahaha

Well yes (but I was quoting Vicki) & was more laughing at your droll response "guess I would have found out!" Btw...How was your weekend?

I bought a super fine weave strainer at the hardware store.  It does not need to have any additional filters used with it.  Much easier to clean up.  

Golf, if you keep the heat between simmer and low, you won't be as likely to burn it.  There is a fine line between done and burnt.  Watch closely toward the end and notice when it starts smelling like buttered popcorn and the sound gets quiet.  Tilt the pan and check the color of the sediment on the bottom of the pot.  If it is still creamy white, it is not done.  When it gets golden brown, it is done to my tastes.  Some people like to cook it longer.  It's a matter of taste.

Quoted from Possum

Well yes (but I was quoting Vicki) & was more laughing at your droll response "guess I would have found out!" Btw...How was your weekend?

Hey, work with me here, I'll catch on after a while

Great weekend, got to play golf - whoo hoo! Hope yours was good too!

Quoted from Victoria

I bought a super fine weave strainer at the hardware store.  It does not need to have any additional filters used with it.  Much easier to clean up.  

Golf, if you keep the heat between simmer and low, you won't be as likely to burn it.  There is a fine line between done and burnt.  Watch closely toward the end and notice when it starts smelling like buttered popcorn and the sound gets quiet.  Tilt the pan and check the color of the sediment on the bottom of the pot.  If it is still creamy white, it is not done.  When it gets golden brown, it is done to my tastes.  Some people like to cook it longer.  It's a matter of taste.

I'll give it a go!

Quoted from Golfzilla

Thanks for the tip on cooling it, guess I would have found out!
Will it effect the quality if it is refrigerated?

Thanks again!

Since moisture can cause the ghee to mold, you need to avoid condensation inside the jar.  If you decide to refrigerate it, let it cool completely before putting on the lid.  Don't bring it in and out of the fridge.  It's best to keep enough at room temperature for your daily use.  If you make a large quantity, try pouring it into smaller jars so you don't have to open the ones in the fridge until you are ready to take them out and use them, then leave them out.

The enemies of ghee are moisture and food contamination.  Use only a clean utensil to dip into it.  

Quoted from Victoria

Since moisture can cause the ghee to mold, you need to avoid condensation inside the jar.  If you decide to refrigerate it, let it cool completely before putting on the lid.  Don't bring it in and out of the fridge.  It's best to keep enough at room temperature for your daily use.  If you make a large quantity, try pouring it into smaller jars so you don't have to open the ones in the fridge until you are ready to take them out and use them, then leave them out.

The enemies of ghee are moisture and food contamination.  Use only a clean utensil to dip into it.  

Thank you V~ I think I need a direct connect line with you...

Quoted from Golfzilla

Hey, work with me here, I'll catch on after a while   Oh I thought you were deliberatly being funny...??
Great weekend, got to play golf - whoo hoo! Hope yours was good too! Great thanks I got to dress up as a Pink Lady from the movie Grease in black leather pants & a blond wig... & go to the Wellington 7's - amazing what you can get up to, incognito Fun wearing a blond wig too - I'm brunette

I was joking, sometimes it is difficult to catch intended humor in an email - sorry
Hey, post a pict of that

Ah... thought I knew you well enough by now... Am working on the posting of pics... Will no doubt keep you in suspense...

I put a teaspoon of ghee on my rice (or millet) porridge. It would also be good for Vitamin D3 deficiency, because Vitamin D3 is fat-soluble. So if you take D3 supplements you should take it with some sort of fat (e.g. ghee).

Cheers

Refrigeration makes ghee rock hard so you have to use a special tool to get your serving out.  As you remove the refrigerated ghee from the container, it will promptly leave the tool and head for a dirty spot on the floor.

I keep mine on the kitchen counter in an attractive blue glazed ceramic bowl with a flat lid that sits on top to keep the ghee clean.

There was a period of time when I refrigerated my ghee, and I tried to scoop out a piece on my spoon.  It was so hard, I pushed hard with the spoon and crack went the jar, and down onto the floor went my ghee, looking for a dirty place to land!  (Thanks for the reminder, Vicki.)  

Ghee does not need refrigeration, unlike butter, which will go rancid if it sits out for a long time.

I've been buying store-bought ghee but you've all convinced me that it's time to make my own. I'm making it tomorrow!

Good luck and enjoy the process, Sharon.  After you've successfully made it once and know what to watch for, it's easier than easy to make it, and much cheaper.

You may have a few ghee-wizz moments but mostly you'll enjoy your ghee-licious adventure!

Quoted from Possum

Ah... thought I knew you well enough by now... Am working on the posting of pics... Will no doubt keep you in suspense...

Yeah, you have me pegged. I can run but not hide I will look forward to the picts

Quoted from Victoria

I keep mine on the kitchen counter in an attractive blue glazed ceramic bowl with a flat lid that sits on top to keep the ghee clean.

There was a period of time when I refrigerated my ghee, and I tried to scoop out a piece on my spoon.  It was so hard, I pushed hard with the spoon and crack went the jar, and down onto the floor went my ghee, looking for a dirty place to land!  (Thanks for the reminder, Vicki.)  

Ghee does not need refrigeration, unlike butter, which will go rancid if it sits out for a long time.

Thanks V, this can't be as difficult as I am thinking