Last Saturday I tried to make perfect ghee using my trusty crockpot. Ghee is clarified butter that is considered to be lactose and casein free. It can be purchased at grocery stories already prepared for a hefty price tag. I keep hearing that it's easy to make it from unsalted butter. The yield per pound is quite high so it makes sense to learn how to make it. There are many other bloggers who are experienced in making it so I read a few tutorials to see the steps in pictures before starting. As you have probably guessed from the title of this post my attempt at making ghee didn't work out quite the way I had anticipated. Thus I will not give directions on how to do it! If you are curious I would suggest that you Google it.
The end product of ghee making is a beautiful golden oil that partially solidifies at room temperature. It does not need to be refrigerated. My ghee was overcooked and looks something like cafe au lait at room temperature. I nearly threw it out, but I had invested 3 # of butter into the experiment. Kirk bravely tried it and declared that he liked it. I got over myself and tried some too. While it doesn't taste correct it didn't taste bad either. The smell reminds me of butterscotch or toffee. I had found that it works well in granola or poured over popcorn (tastes like caramel corn's cousin).
Ghee doesn't take very long to make in a skillet. Maybe try a more traditional route next go round?
ReplyDeleteThe crock pot method was actually my second attempt. I was so nervous about burning it the first time (skillet method) that it was underdone. A friend is coming over later this week who knows how to make ghee and is willing to teach me.
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