Butter Thread

[cossackjack]

Homemade Ghee...

2 pounds butter = 2 pints ghee.

Easy-peasy-gheezy-squeezy

Next time I'll try Kerrygold or another European butter.

 

[bullet08]

Back I was a kid in NYC, there used to be deli shops everywhere. It's not really "deli" shop. They were all just corner stores, but had slicer and meat. Used to get turkey and butter. Big slab of butter smeared on hoggie bread with fresh cut stack of turkey. Salt and pepper. Miss those. And hot pastrami!

 

[logs]

Why have ghee when you can have butter?

 

[Richmond B. Funkenhouser]

Why have ghee when you can have butter?

It's useful for cooking at higher temperatures than butter, without burning.

 

[logs]

So is every other cooking oil in the world. Ghee is crazy expensive.

 

[cossackjack]

Ghee is crazy expensive.

Ghee is only as expensive as the quality of the butter & your time to make it.
Check the web for recipes & videos.
It's not difficult to make. Easy-peasy-gheezy-squeezy!

 

[Country Bladesmith]

So is every other cooking oil in the world. Ghee is crazy expensive.

Ghee is just browned butter that’s been strained, or another way of saying it, clarified butter that was left just a touch longer on the stove until the solids just begin to caramelize before straining. Not hard to make. But be warned, a lot of butter will make a little ghee. So in that regard, yeah, I guess it is a little expensive.
A cheaper shortcut (not quite as good, but works pretty well) is to just use a flavorless oil and butter together. It’ll raise the smoke point some, but still keep some butter flavor.

 

[logs]

Thanks but I know what ghee is and how it's made. As a cooking oil it's more expensive per oz than other cooking oils and doesn't perform better. The milk solids in butter add a lot of flavor which you loose with ghee. I don't see the point of it except for people who are lactose intolerant.

 

[Country Bladesmith]

Thanks but I know what ghee is and how it's made. As a cooking oil it's more expensive per oz than other cooking oils and doesn't perform better. The milk solids in butter add a lot of flavor which you loose with ghee. I don't see the point of it except for people who are lactose intolerant.

Gotcha.

 

[Richmond B. Funkenhouser]

For a second there @logs I thought you didn't know shit about ghee..

 

[logs]

For a second there @logs I thought you didn't know shit about ghee..

Haha... as a matter of fact I eat both ghee and butter regularly but butter is the winner in my book

 

[gerryp]

I go for Great Value brand for general cooking purposes. It does the job. Kerrygold is the only upscale butter that I tried, and it was good.
Then, one day, the ol' lady and I put heavy cream in the stand mixer and made our own, and there was much rejoicing.