Guest guest Posted May 15, 2004 Report Share Posted May 15, 2004 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2004 Report Share Posted May 15, 2004 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. Quote Link to comment Share on other sites More sharing options...
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