Post by justonecow on Jan 14, 2016 22:39:54 GMT -5
So, I made ghee. It turned out right, so I made more. Now I am trying it in different things to see how we like it and so far it has done well. I made biscuits w/it and they were good. Made cookies today and they were good too. Use it for scrambling my eggs and it does well. Have not tried pie crust yet, it's next on the list. I also popped popcorn in it, but did not think it was any better than using popcorn oil or something else. It popped fine, but I couldn't tell that the ghee imparted a better flavor.
So, I guess I am a ghee person now too. I like that I can make a substitute for shortening. It is nice to have one more product from my cow. She is the only animal earning her keep.
I did have a strange thing happen w/the last batch though. I had about 6 lbs of butter that I was cooking into ghee, so I did it in 2 3 lb batches. The first one, I thought, went too far but it was fine. Anyway, I put the first batch into jars but one of them was only partially full so when the next batch was finished I topped off that jar. I let the jars sit uncovered until the next morning and all of them had set up but that one. It is sorta grainy and thin like and some of it stayed liquid. It still tastes fine and I am using it, but it is weird that it didn't set up like the others. And, I am still not sure if I should cool it quickly or slowly.
And if the melted butter boils over on a hot wood stove it makes a lot of smoke, just a warning .
Thanks to those who encouraged me to try it again, I'm glad I did.
Last Edit: Mar 18, 2016 9:10:09 GMT -5 by justonecow
Betsie-Jersey Bonnie-Jersey (11-28-16) Butternut-Brown Swiss/Jersey (10-12-19) Patsy Ann-Jersey (5-2-18) sold 2 dogs (Rhett & Doc) 2 cat (Miss Baby & Mikey) 1 grouchy goose (RIP), 1 grouchy Chukar (Chucky) A lot of Nigerian dwarf goats Ginger-bearded dragon
Yum! Ghee sets up with a crystalline structure, so if it's disturbed while setting, it will have a different appearance. This is similar to ice crystals - different structures under different conditions - or even more similarly, tempered chocolate vs untempered.
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