Ghee it's been a Journey
Jan. 24, 2013 4:46 pm
Updated: Jan. 25, 2013 2:21 pm
Making Ghee looked so simple to me. Unsalted butter, over a low flame, presto, it's done... OK, well I've made a few mistakes. First of all, I seemed to have a reading disability with the butter, I kept buying the salted.... Mental block or something, I
don't know. It was organic butter so I tried making the Ghee anyway. It worked, somewhat.
One time I burned the Ghee and because it was organic and costs so much, I wouldn't throw it out, actually it tasted pretty good burnt, so I used it in my baking!
I watched videos, read more online recipes, it seemed SO simple. I kept trying with organic butter, I tried different organic butters, and noticed that every butter had a different water content and different Ghee result. "Goodness! This was supposed
to be easy!" and the thought to give up ran through my mind.
Finally, I watched yet another video on Ghee making and noticed that the lady was using a cast iron skillet and somewhere, I read that KerryGold butter was best. So, with the Kerrygold butter (salted of course because I didn't read the label correctly AGAIN),
and the cast iron skillet, I came up with a great Ghee. Finally, I bought the Unsalted Kerrygold butter and did the same procedure, this time, an even better Ghee. So now, I'm sticking with the Kerrygold butter unsalted, which is in a silver package. (Of
course this confuses me because I thought the gold package would be the KerryGOLD, I would use!)
Anyway, I think I've got it straight now... and the Ghee really tastes better than butter! Yum! Have you ever made Ghee?