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Questions tagged [ghee]

24 questions
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11 answers

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking…
Googlebot
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Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always clarified butter, some that it's always beurre noisette,…
Rinzwind
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1 answer

What's the proper procedure of making ghee?

I'm often making ghee for my cooking. However, I've never seen how it's done, I've only read how to do it, I'm having some doubts about its preparation. Should heat butter slowly or fast? I saw both directions in recipes and I don't know which one…
Petr
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1 answer

Using A Combination of Ghee and Unsalted Butter for Croissants

Novice baker here. I live in South Africa, where it is difficult to find European style butter and the one we do have is exorbitantly expensive, around 50 euros for 500g. The closest to European style that we've got is an 82.4% butter from…
Chamkey
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5
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1 answer

I think i undercooked my ghee - can I reboil it?

I made ghee for the first time on my gas stove. I followed several recipes, but I guess I got shy about how long it was taking. I definitely didn't get any brown bits at the bottom, although it did cook for at least 15 min on high heat. Can I, and…
mckngbrd
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2 answers

Clarified butter: what happens if the foam isn't skimmed off?

I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam. The butter will form a foam which will disappear. Ghee is done when a second foam forms on…
Phil Frost
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Should ghee be kept out of light?

I have ghee in clear glass jar on a shelf in my kitchen, would it keep for longer if I try to store it in a dark place? Does light speed up oxidation?
citizen
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4
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2 answers

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate anyway, but it is not the case, it is just an emulsion.…
ryskajakub
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2 answers

Mixing Ghee with Other Ingredients

I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined the eggs/water/vanilla and melted ghee together,…
Brian Mains
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2 answers

What is the right consistency for ghee?

Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (that doesn't split into a liquid layer on top) is…
ManRow
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How long should I cook herbal ghee?

How long do you simmer the ghee with the herbs? Does it depend on what herbs I'm using?
Janice
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Does ghee make a good substitution for lard?

I'm trying out a recipe which requires sauteeing something in lard. A lot of people seem to recommend butter as a substitute for lard, but I'm not fond of sauteeing in butter, because of the low smoking point and difficulty in getting it the right…
Muz
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Made oven ghee - what is the liquid at the top of my cold ghee?

Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. Today, the ghee has congealed into a solid, as it…
JDelage
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Clarified butter to ghee

I did not cook my ghee long enough and it doesn’t have the browned toasty flavor. Can I re-cook with another stick of butter to get the toasty butter flavor
Vic
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Is all clarified butter/ghee made from different brands of butter having the same of flavor? Or not?

I know the difference of the taste of many butter brands, but if you cook each of it into clarified butter. Does It still keep the difference of flavor/aroma/taste for each.
Jason Brown
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