Hi everyone! I've gotten almost all of my paleo question answers from reading old post on this site. There are definitely some bright people on here! :) Anyways, there one question I can't seem to find the answer to anywhere! Whats the correct way to cool ghee? I make ghee by bringing KerryGold to a light boil (on 5) then turn down to 3 for about 30 minutes. I then strain through a cheesecloth into a jar. This is where things get confusing to me. Do I cool with the lid on or off? In the fridge? It seems to just stay liquid for hours if I dont, but if I put in in the fridge I get a fair amount of moisture. Also, do you guys reuse the cheesecloths? Do you find the fine stainless steel mesh strainers work just as good? Thanks again for taking the time to read and provide input, I love you guys! <3
I melt two bars of kerrygold in a small crockpot (the lil' dipper model), then ladel it into a jar that has a paper coffee filter attached to the mouth with a rubber band. I've noticed that the temperature in the crock pot doesn't get high enough to burn the milk solids, so they coagulate at the bottom - you can see them as a white milky liquid. If you run the milk solids through the filter, they'll make it to the jar - so avoid transferring them over.
If you're doing it stovetop, then you need to filter off anything that floats to the top.
I then leave the jar with the filter sit there until it cools to near room temperature, squeeze out the paper filter into the jar, throw it away, put the lid on it, and put it in the fridge.
Two bars of Kerrygold make about 8oz or so of ghee.
You don't need to refrigerate ghee, infact aged ghee is highly valued in India and supposedly it perpetually gets better, even up to 100 years old
So simply let it cool at room temp with the lid off, when cooled put lid on & jar in cupboard
I personally melt butter in a slow cooker, scrape the stuff off the top then pour through a coffee filter, cooking for longer gives more flavour but I use raw butter so want to keep the goodness, i just wait until its melted and the milk solids separates out then filter
We usually melt butter in a ceramic pan on the stove top at a medium heat (we've found it works best to put the butter in when the pan is completely cold, and let it come to a boil from there). Then we skim off the white, foamy layer off of the top, and then run the butter through a mesh strainer with a cheese cloth inside (folded 5 times or so). What is left is the best ghee ever!
We leave at room temperature to cool and to store. It will solidify after cooling down to room temperature.
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