Ghee in a slow cooker

Ghee in a slow cooker

Category: Dairy and egg dishes

Ingredients
Word oil	1250gr

Cooking method

• Since there is no recipe for heating butter, and this topic is often raised, I decided to describe it for those who wish.
• Place the butter in a slow cooker. Turn on Hi mode. The butter will melt. Stratification of the oil immediately begins, oil at the top, flakes at the bottom.
• 
• Continue to keep on this mode until bubbles appear, I have 1 hour.
• I switched to auto mode, because it has the lowest temperature. I think you can switch to low, who's not too hot.
• It languished for 2 hours.
• Turned off, left to cool. Then she poured it into doses. From above, it is easy to scoop the oil with a ladle, filter the rest through a cloth. There was little waste, you can bake something on them.
• I am very pleased with the result, I used to drown in a saucepan on the stove, I had to stand, remove the foam, and there was more waste.

Time for preparing:

3 hours

Cooking program:

High 1 hour, Auto or Low 2 hours

Note

DEFEATED BUTTER is an almost pure fat melted from cream or butter. 100 g of it contains 98 g of fat, 1 g of protein, up to 1 g of water, 886 kcal. Ghee has a soft consistency in the molten state, completely transparent, has no sediment. Compared to butter, ghee is more stable during storage: at 12 ° C butter is stored for no more than 5 days, ghee - 15 days. It should be stored at 0 ° C but not below -5 ° C. In cooking, ghee is used for frying poultry products, added to dough, cereals, etc. It can be prepared at home from butter (for example, if the taste of the latter has deteriorated). In a saucepan with hot water (fill to a quarter of the volume), lower the oil cut into pieces, then place this saucepan in another, large saucepan with water, put on fire and bring to a boil. When the butter is melted, add salt to it (2-3 teaspoons per 1 kg of butter), mix slightly, let stand and then drain the transparent layer of fat into a clean bowl.

Thanks for the recipe. Now you will need to choose the type of oil and try to make it.

Explain why you need to heat the oil ...

Explain why you need to heat the oil ...

It's GI oil. It is healthy and does not contain carcinogens during frying.

oooooooo, live, learn ... my mother drowned when the oil could disappear, but I didn't hear anything about the usefulness ...

oooooooo, live, learn ... my mother drowned when the oil could disappear, but I didn't hear anything about the usefulness ...

IN garbage the Internet is a lot of information about this oil.

Explain why you need to heat the oil ...

It is delicious. And scrambled eggs in ghee ...

"Imagine a versatile oil that can be used many times, which gives a truly magical taste to all dishes, which can be stored for centuries (!!!) and which, with all this, is infinitely beneficial for health! This wonderful oil is called" Ghee "!

Girls, oil should be taken with a fat content of at least 80%. This wizard oil can be prepared in the usual way, or flavored with spices. I like the latter, so I have to add a couple of extra steps.
So, first you need to prepare a piece of gauze folded in four and put the spices we need in it. There are a lot of options - you can put peppercorns, and cloves, and bay leaves, and sesame seeds, whatever, or you can put nothing at all. I put 1 tbsp. l.sesame (sesame), a pinch of black cumin and 10 carnations.
Now you need to tie the gauze so that you get a bag. This bag can be temporarily set aside.
Cut the butter into fifty gram pieces and place them in a saucepan.
Leave the pot at room temperature for a couple of hours to soften.

Now turn on the pot and melt the butter. Stir the butter occasionally and very gently so that it melts evenly.

As soon as the butter melts and boils, set the mode so that the butter wobbles a little.
At this point, foam will begin to collect.

Now is the time to throw our magic bag of magical herbs, that is, with spices, into the butter, and now the saucepan can be left alone for an hour or two.

An hour and a half later, we should see something like this. The foam has become thick and no longer as tender as it was at first. Now you need to carefully move the foam with a spoon and look at the bottom of the pan. There we should see a golden brown precipitate through a completely clear oil. The oil must be absolutely clear! If so, then proceed to the next step.
Now we need to carefully remove all the foam from above. This must be done without touching the bottom so as not to disturb the sediment.
Do not throw away the foam! It is very tasty and, moreover, healthy. It can be added anywhere and the dish will immediately have an incredible amazing flavor. For example, you can add to fig.
Strain the hot butter through a strainer lined with gauze folded in four. Try to strain so that the flakes that were in the sediment remain in the pan without getting into the cheesecloth.
See how amazing our GHI looks while it's hot. The color of the purest amber!
Now GHI can be poured into glass jars, closed with lids and placed in a cool place. It is not necessary to put in the refrigerator. A properly prepared GHI can be stored anywhere and for as long as desired. "
This is the recipe for the wonderful Aron-Space in its Indian cuisine. This is, as an option, your recipe, sorry ... Maybe someone will like this one.

In a slow cooker, you can omit stirring and let sit for a couple of hours before turning on the pan. In the small picture on the left, if you look at the wall, you can see that during the melting process, the oil immediately divides into transparent and flakes.
I did not touch anything at all, did not mix until the very end.
But adding spices is a good idea !!! Thank you!!

What is the output of the finished product?

Do they do something with the sediment? Or is it completely harmful and just throw it away?

[julifera]

Or is it completely harmful and just throw it away?

julifera , I throw it away .. some are added to the bread.

What is the output of the finished product?

Ir, I get about 700g.

What is the output of the finished product?

There is a sign - something like this.
I liked the recommendation according to GOST.

Do they do something with the sediment? Or is it completely harmful and just throw it away?

Everywhere they write that you can add it to baked goods. Going to use florida cookies now.
And although I used the cheapest oil, the output turned out to be more than a liter, I did not measure it for sure, in the photo there is a 250 g jar from store ghee, and about 800-850 g.
Sinked 5 packs of 250 gr.

Girls, what kind of oil do you buy?

I try to take the Finnish Valio oil, the President is not salted, 82% fat.

I try to take Finnish Valio oil

shelf life does not bother?
I take Russian, which is not stored for 8 months at above-zero temperatures, but for 20 days

shelf life does not bother?
I take Russian, which is not stored for 8 months at above-zero temperatures, but for 20 days

and I heard on TV that now the imported quality is much better, unlike ours, where nobody checks anything at all.

I agree, the ideal option is homemade, but in our North, imported ones are rare! I am writing about which one I am using. Each region has its own products. We must look at the fat content !!!

I used to melt butter in a boiler, it worked out, although it was not very easy, I skimmed the foam, and sometimes the cakes were at the bottom.
But I do not want to say about this, but about the taste. I haven’t gotten such a delicious butter yet. Some of the butter is not in the refrigerator, so I even dip bread in it and eat it.
All the same, it turned out great in the slow cooker !!!!!!! Nice saucepan.

well, it then crystallizes?

Yes, then it becomes opaque and, as it were, grains. But it's hot here today, so it's not so dense, you can kind of dunk it.
By the way, I recently read about ghee at Stalik's, so he even serves it slightly warmed up with bread to his guests. He writes that even well-fed guests eat with pleasure.

[Lerele]

Lerele, thanks for the recipe. Made butter today. She poured it into jars. Cools down. A completely uncomfortable recipe.

And if you heat in a multicooker, then how, should you set 100 degrees on a multi-cooker?

[Cook]

Cook, to health

masinen, in the pan it is necessary to remove the foam, as in a multicooker it will not be possible, in the slow-cooker there was no foam at all, the oil immediately stratified. But it heats up slowly and not very much, in the first hour it does not exactly reach 100 degrees.

And if in Kukushka on slow cooker mode? Should it work?

We'll have to buy some milk)) in the same place as in a water bath and you can see everything. I think it should work)

And if in Kukushka on slow cooker mode? Should it work?

I don't have it, so I suggest you try it. Somewhere I wrote about the temperature in MdV, if it is also in the cuckoo, it will work out.
It should work out in any case, just observe the first time, and if it foams, then remove the foam.

I ordered homemade oil, but it turned out to have a strong smell and an unpleasant aftertaste, I was ashamed to refuse. I melted it slowly, it seems to me it turned out well. I don’t hear an unpleasant smell and there is a minimum of hassle.
Thanks for the recipe, I will definitely repeat

[Sone4ka]

Sone4ka, on health, I just put the oil to heat, it must be a coincidence

Lerelechka! Thanks for the algorithm! very easy and clean! used to smell on the stove, now in a little slow

[Lerele]

Lerele, and the lid should be closed or with the open one so that the moisture evaporates?

[Lerele]

Lerele, and the lid should be closed or with the open one so that the moisture evaporates?

Right now I was going to heat the oil and I had the same question. I think that all = still without a lid, a lot of condensation collects on it

[Lisichkalal]

Lisichkalal, kirch, I did it with the lid at first, then I took it off. That is, while it was warming up, I covered it with a lid, but when it melted I took it off. You can do without a cover at all.

[big]

All the same, it turned out great in the slow cooker !!!!!!!

quite right - here is my way of overheating big the amount of oil, it is very convenient for me, easy and simple

In general, now I began to heat everything on high, without switching. As it ends, I start a new batch of kilograms. So convenient.

Slowing butter is very convenient to melt and since I got to know the recipe I have repeated it many times. And relaxed
Today I got 1.5 kg of the finest homemade oil, and immediately threw it into the slow bowl. First on a low, so that it was a little sold out, and then on a car.
And then they called me from work and I had to return for a couple of hours ... I completely forgot about the oil
Naturally, I stayed not for 2, but for 4 hours, and when I returned, I was waiting for oil of the color of instant coffee
the protein at the bottom is black, the oil at first glance is the same, but when it is poured into a light dish, it seems not so terrible, but it is really brown. Strained through 6 layers of gauze, then through non-woven fiber, I thought that oil was dyed with a suspension of burnt protein. The color did not improve ((
The taste is not bitter, it seems.It freezes - it becomes light, but not with amber, but with a horror melted shade.
And something tells me that it is no longer worth eating.

so do not relax) in the absence of control and brains and in slow motion you can get high-quality coals, pans and never dreamed of

[Sone4ka]

Sone4ka, listen, I read somewhere that if you heat it longer, it costs longer.
And if it doesn't smell burnt, then why can't you eat ??

Irisha, now I buy olive oil, which I used to cook with, much less. Now almost everything is melted. Really like ! Thank you !!!

[Sone4ka]

Sone4ka, listen, I read somewhere that if you heat it longer, it costs longer.
And if it doesn't smell burnt, then why can't you eat ??

yes, it probably is, but if you drown it, collecting protein
my protein burned out, literally to coals
the smell is not burnt at all, but on the contrary - a very pleasant nutty))
but I am worried that the squirrel, when charred, poisoned it slightly for me)
Now I looked at the non-woven napkin and found the following - it is clogged with a suspension, microscopic black particles. And above, where the napkin was soaked wet - the oil is clean. So not all is lost. Tomorrow is a day off, I will try to reanimate. I will melt it again, in the hope that in the melted form, the suspension will settle. If it does not work out, I will filter it several times through the non-woven fabric, and maybe through several layers.

[Lisichkalal]

Lisichkalal, I also began to cook on it more often, I really like it !!!

Added Thursday, 03 Nov 2016 00:09

Sone4ka, so it should, ideally, smell like a nut. Christmas trees, what will the protein poison ??
I'm not special, but it seems to me that nothing.
Try to strain again and at least something will remain.

[Sone4ka]

Sone4ka, so it should, ideally, smell like a nut.

usually the smell is more delicate. Now an order of magnitude richer, like a good flavor)
I would even say that the smell is just perfect

Christmas trees, what will the protein poison ??
I'm not special, but it seems to me that nothing.
Try to strain again and at least something will remain.

I will, of course.
when they scared me with carcinogens in burnt oil and while this fear is alive in me)
that's why we switched to ghee

Added Thursday, 03 Nov 2016 00:51

oh, what I found in the open spaces

I have a book "Butter, Cheese and Milk" (compiled by Ilyichev).
There are many recipes (both old and new) for cooking all kinds of dairy products (butter, cheese, fermented milk products) at home.
Including ghee. I will retell this recipe.

You need to pour hot water into the container (twice as much as butter), put butter. Put on low heat. When the butter has melted, put the dishes aside. As soon as the butter has solidified, pierce it with a stick or make a hole through which the water is drained.
Add water again and repeat the procedure. And so 4 times or more, until the drained water becomes transparent.
Place the finished oil in barrels or tubs, seal thoroughly. Place in a cool place. This oil can be stored for several years.

I think this is an option)

Place the finished oil in barrels or tubs, seal thoroughly. Place in a cool place. This oil can be stored for several years.

I do this, but this is the first stage, the ghee is stored for a long time due to the fact that there is no milk protein and water in it, after "washing the butter" (as I call it) I still keep it on low heat for a short time and at a little temperature more than 100 degrees to evaporate the rest of the water.
And I do not drain the water through the "hole", but I remove the frozen oil from the water in pieces, rinse it under running cold water (there are residues of milk protein from below), put it in a clean saucepan and continue the process
And good ghee is obtained only from good butter, which has not been found with fire in the afternoon.

And I do not drain the water through the "hole", but remove the frozen oil from the water in pieces, rinse it under running cold water (there are residues of milk protein from below), put it in a clean saucepan and continue the process
And good ghee is obtained only from good butter, which has not been found with fire in the afternoon.

thanks a lot for this tip)

I've boiled it once. What can I say?), The process has begun. When cooking, I specially scooped oil with a white ladle to see what was happening there. And that oil is dark, the bowl is black, you can't see anything. From the suspension, dark flakes of a larger size began to form and fall below the oil level, to the water / oil interface. Before it solidified, it was absolutely not clear whether the digestion process was beneficial, but now I came home from work and I can happily report - it works. The oil (the top layer, which I don't know at the bottom yet) has acquired a much more pleasant amber hue, which it should ideally be, maybe a little more saturated.
I managed to take a picture of it "before", now I will also take a picture, after the experiment it will be possible to compare the results visually.
I found several similar requests on the Internet, what to do if the oil "burned out" and no recipes for "clarification". The people just threw it away. I would also throw it away, but the butter from under a real cow, I waited so long for the lady of the cow to make it to order for me, that my hand just did not rise)

[Lerele]

Lerele, Irina, at first the flakes went down, but as she translated it to low, they began to float up. Is this normal? This has not happened yet. Usually they are at the bottom, but here on the contrary, oil is at the bottom, flakes at the top.

According to the technology, the butter must first dissolve completely, and a milky precipitate should fall out. And it is advisable to cool the oil and take it out to drain the whey.
Then boil the oil again (boil it) to completely cleanse it of serum and impurities.

More or less like this:

Ghee (multicooker Marta MT-1989) (Admin)

Then it will be completely cleaned, boiled and stored for a long time in an ordinary refrigerator.

[Tatyana]

Tatyana, thank you, I do not understand why this time the flakes are on top, and the butter is below

I also have a little foam at the top, but the bulk of the whey goes to the bottom. This is clearly seen after the oil has cooled down, when it forms into a single layer. If you raise it, all the serum is liquid at the bottom.

I've also been frying almost exclusively in ghee for the past few years. And do you know how it turned out to be the most convenient to store it? I pour the butter into ice molds or silicone molds for chocolate. I put it in the fridge to freeze And then I pour these meat "sweets" into a jar. You need to fry something - one or two things per frying pan, very convenient. And no need to pick the frozen mass with a spoon.