how to prepare ghee

[Guest guest]

Dear Kris,

 

Maybe other people have better ways to make ghee. I use a crockpot that has a

removable pot. I set the temperature for about 350 degrees F. I usually insert

3 or 4 pounds of butter. I monitor it for a few hours. The bottom and top will

have milk solids that are yellowish. When the bottom of the pot has a brown

crust from the milk solids(You do not want this to turn black), it is done. I

then take a sheer nylon cloth and line a seive with the cloth. I place the

seive over a glass bowl and let it drain until all the ghee is removed. My

seive has a handle with prongs on the opposite ends so I prop the handle and

prongs on big #10 cans and do my business and later in the day it will be all

drained.

 

GB Khalsa

[Guest guest]

Slowly, slowly is the key to ghee. It must be cooked at low

temperature for long time - until all water is removed. When all

water is removed from the protein then it will sink to the bottom and

the ghee should be golden yellow and the sunken particles should be

slightly toasted looking. Some people cook until a little darker as

this gives a very rich taste - but light golden color is best for

health as the oils are not damaged by overcooking. Timing is

different depending on water content of the butter and climate. Color

and smell is best indicator - the oil should be a beautiful golden

color with a wonderful sweet ghee smell - it should not smell burnt

as that would obviously be overcooked.