Ghee ... in a water bath

Ghee butter. And we will drown, I will say, running ahead, in a water bath.

So, the extraction of the most delicate butter from whole cow's milk, one might say, has been mastered. Let it not be perfect - experience is a profitable business, but nonetheless.

The next step was the decision to master the ghee. And, as they say, firstly, they decided to apply the most famous and widely used method - to heat oil in a water bath.
Here it is. That is to say, the raw material. Freshly beaten butter.
See, it's wet. I didn't rinse it and squeeze it hard. I threw it on a sieve and let it drain. What for? That is why? You will see later. There is, honestly, a reason.
But, nevertheless, the oil was hidden in the refrigerator overnight. And in the morning we put it in a thick-bottomed saucepan.

And using the mantle, or rather its lower part, we prepared for the melting of the oil. The only thing is that the water was poured so that it covered the grate. About three fingers.

And then they put the pan with oil on the wire rack and put the whole structure on the stove. The fire must be made small. The speed of the process is not the main thing here.
After a while, the process begins to manifest itself. The oil slowly melts.
During the melting process, a very pleasant color product and foam are formed. And the scent is soaring ... it's something with something.
This picture ... about half an hour after the start.

And it has already been almost an hour. The oil melts slowly and very evenly. Without even thinking not just to burn, but to get very hot. It just so gradually softens and spreads.

But, nevertheless, foam forms on top. This is the same buttermilk that I was too lazy to wash and squeeze.

Such a picture takes place somewhere in the region of one and a half hours of heating. The main thing is to watch very carefully so that there is no hint of even a semblance of boiling.

In about two hours, maybe a little over two hours, there is already a clear separation of butter from buttermilk.

He takes the pan out of the mantle and set it to cool.

And then put it in the refrigerator. For the night.
Remove the pan in the morning. This is the product.

The whitish bloom from above was carefully cleaned off - this is a thin bloom of buttermilk, exactly that part of it that foamed most actively. And we begin to scrape the rest like this. You can just extract it in pieces, but I like to feel the structure of ghee more in this way.

Here it is ... Large. And what a fragrant!

I put it in the tray, crushing it. And still, a certain gritty airiness of the product was preserved.

And under a layer of oil, in a saucepan, a thick oily liquid formed. Buttermilk. But I like another word that defines this also such a gritty unsteady mass - "bottom".

Here is how the landowner of Kineshma S. Dmitriev, a member of the Free Economic Society, writes in his report (1844) on agriculture in the Kostroma province:
“... The churning milk remaining from the butter, the froth from the butter and the bottom is mixed in one dish and used by peasants and courtyard people to whiten cabbage soup; this mixture can also be used to make pies and unleavened egg bread, simply called koloboks ... "

I will show just one example of the use of the contents of this tray with, so to speak, the waste of the melting of oil.

And we have also tried potatoes, and fry and fry boiled, and pancakes with pies, and fried meat ... this, I can tell you, is maybe even better than just in ghee. Because it is much softer and less ... mmm ... well, let it be "fat".
So I highly recommend it.
And ... Angela for you at a meal !!!

Oh tempter .............. .....Right now I would have gorged on potatoes fried in ghee, but ...
How delicious it is !!!!!!!!
I read, looked at the photos and it became warm right under the spoon) as if I went back 30 years)))
Thanks for the delicious story)

No pictures visible

Instead of pictures, some kind of gibberish

Disgrace, I agree. Sorry that it happened. Correcting the topic.

🔗

Ghee butter. And we will drown, I will say, running ahead, in a water bath.

So, the extraction of the most delicate butter from whole cow's milk, one might say, has been mastered. Let it not be perfect - experience is a profitable business, but nonetheless.
The next step was the decision to master the ghee. And, as they say, firstly, they decided to apply the most famous and widely used method - to heat oil in a water bath.
Here it is. That is to say, the raw material. Freshly beaten (I note that this picture of the oil itself, perhaps the first ... obtained with one's own hand) oil.

🔗

See, it's wet. I didn't rinse it and squeeze it hard. I threw it on a sieve and let it drain. What for? That is why? You will see later. There is, honestly, a reason.
But, nevertheless, the oil was hidden in the refrigerator overnight. And in the morning we put it in a thick-bottomed saucepan.

🔗

And using the mantle, or rather its lower part, we prepared for the melting of the oil. The only thing is that the water was poured so that it covered the grate. About three fingers.

🔗

And then they put the pan with oil on the wire rack and put the whole structure on the stove. The fire must be made small. The speed of the process is not the main thing here.

🔗

🔗

After a while, the process begins to manifest itself. The oil slowly melts.

🔗

During the melting process, a very pleasant color product and foam are formed. And the scent is soaring ... it's something with something.

🔗

This picture ... about half an hour after the start.

🔗

And it has already been almost an hour. The oil melts slowly and very evenly. Without even thinking not just to burn, but to get very hot. It just so gradually softens and spreads.

🔗

But, nevertheless, foam forms on top. This is the same buttermilk that I was too lazy to wash and squeeze, or rather, due to inexperience, the cream was not well enough beaten off the buttermilk.
Such a picture takes place somewhere in the region of one and a half hours of heating. The main thing is to watch very carefully so that there is no hint of even a semblance of boiling.

🔗

In about two hours, maybe a little over two hours, there is already a clear separation of butter from buttermilk.

🔗

🔗

🔗

He takes the pan out of the mantle and set it to cool.

🔗

And then put it in the refrigerator. For the night.
Remove the pan in the morning. This is the product.
The whitish bloom from above was carefully cleaned off - this is a thin layer of buttermilk, exactly that part of it that foamed most actively. And we begin to scrape the rest like this. You can just extract it in pieces, but I like to feel the structure of ghee more in this way.

🔗

🔗

Here it is ... Large. And what a fragrant!

🔗

I put it in the tray, crushing it. And still, a certain gritty airiness of the product was preserved.

🔗

And under a layer of oil, in a saucepan, a thick oily liquid formed. Buttermilk. But I like another word that defines this also such a gritty unsteady mass - "bottom".

🔗

🔗

Here is how the landowner of Kineshma S. Dmitriev, a member of the Free Economic Society, writes in his report (1844) on agriculture in the Kostroma province:
“... The churning milk remaining from the butter, the froth from the butter and the bottom is mixed in one dish and used by peasants and courtyard people to whiten cabbage soup; this mixture can also be used to make pies and unleavened egg bread, simply called koloboks ... "

I will show just one example of the use of the contents of this tray with, so to speak, the waste of the melting of oil.

🔗

🔗

And we have also tried potatoes, and fry and fry boiled, and pancakes with pies, and fried meat ... this, I can tell you, is maybe even better than just in ghee. Because it is much softer and less ... mmm ... well, let it be "fat".
So I highly recommend it.
And ... Angela for you at a meal !!!

🔗
Shl. If anyone is interested in the process of making butter ... as such from milk, please contact. I will tell you where the topic lies.