Guy oil

it is light yellow in color, darker than it was, it looks like a liquid yellow condensed milk and sweet taste, I already licked it while collecting the foam)))

the beginning to turn transparent, but the toad is still in the center of a large swimming, I can't collect everything, I'll try to wait a little longer, it may resolve))) there is a lot of sediment

the beginning to turn transparent, but the toad is still in the center of a large swimming, I can't collect everything, I'll try to wait a little longer, it may resolve))) there is a lot of sediment

do not interfere! Well, it will be ready soon

urrra! happened! with 1 kg of oil 0.5 l of the finished product and + almost as much "waste", is this normal?

the beginning to turn transparent, but the toad is still in the center of a large swimming, I can't collect everything, I'll try to wait a little longer, it may resolve))) there is a lot of sediment

Watch the sediment so that it does not darken too much. It gets dark - it means it burns, you don't need the burnt protein taste at all.

urrra! happened! with 1 kg of oil 0.5 l of the finished product and + almost as much "waste", is this normal?

It is impossible to judge whether it is normal or not. It all depends on the feedstock. You could, of course, grab a lot when removing the foam, but not a liter. Therefore - how it happened, it happened. Congratulations!

I feel that my "path" for the purchase of butter (our Efremov ghee) has been covered. It became some kind of very yellow and little smell (and before it smelled like that - to be stunned). It's time to drown myself again ...

I feel that my "path" for the purchase of butter (our Efremovsky ghee) has been covered. It became some kind of very yellow and little smell (and before it smelled like that - to be stunned). It's time to drown myself again ...

Natasha, I won't tell you about ghee, but in the creamy one, which is in packs, the recipe was definitely changed.

urrra! happened! with 1 kg of oil 0.5 l of the finished product and + almost as much "waste", is this normal?

this is normal if you made from homemade oil ... only that oil that is whipped from sour cream and badly washed out gives such a way out .. then this is normal !!!
and if it was a store, then, pliz, do not take this brand of oil for use anymore ... it is already mixed there, no one knows what ...

I have been drowning oil in a small slow for 5 hours at low. And it is not going to become transparent. First time like this .. probably butter.

[Marishka]

Repeatedly made this oil in the oven. I will not write the details, they are by reference 🔗.

Marishka, my link does not open ... but I really wanted to try it in the oven ...

You can tell in a nutshell, well, there will be time ...

[Crochet]

Crochet , now many links lead nowhere (unfortunately).
Catch (from saved):
This is the best method for preparing large quantities of ghee. Since in this case the heat surrounds the dish with oil on all sides, and not just at the bottom, the ghee is cooked, albeit slowly, but almost without interference on your part. The surface of the oil will be covered with a crust, and the solids will settle to the bottom of the pan and become soft, slightly gelatinous. The size of the pot depends on the amount of oil you wish to melt. Do not forget that the saucepan must not be filled to the brim - there should be a gap of 8 cm from the surface of the oil to the edge of the pan.
1. Preheat the oven to 150 ° C. Depending on the amount of ghee you want, take the appropriate amount of unsalted butter and cut it into 100g pieces and place in a thick-walled saucepan with a thick bottom. Let the butter melt and slowly peel in the oven, uncovered and without stirring, until it turns into a clear, amber-golden ghee, with a hard, thin crust on the surface and a mass of light golden sediments on the bottom. Remove the pan from the oven. The cooking time depends on the amount of butter: for 500 g it will take at least an hour and a half, for 15 kg - 12 hours or more.
2. Use a wire slotted spoon or large metal spoon to remove the caked foam from the surface of the oil and place in a small jar.
3.Drain the clear ghee through a colander or sieve covered with a linen towel or four-layer gauze. Pour in as much oil as possible without disturbing the sediment, and scoop out the remainder (approx. 2.5 cm) with a large spoon. When the gi has cooled slightly, transfer it to a storage container and label it, and when it cools down to room temperature, close the tight-fitting lid.
4. Add the remaining ghee along with the golden residues to a jar of hardened foam and use in a variety of dishes - soups, baked goods, sandwiches. Store closed and refrigerated for no more than 3-4 days.

[Marisha]

Catch (from saved):

Marisha, caught, thank you !!!

And I found this way of cooking ghee in the oven:

Composition for about 400 g:

500 g butter

Cut the butter into pieces and put in a tall ovenproof dish, preferably ceramic. Put in the oven for 30 minutes at 180 degrees. The butter should completely melt and boil. Remove from the oven, strain through 3-4 layers of gauze and let stand at room temperature for an hour and a half. The proteins will settle to the bottom in the form of white flakes, and the pure oil will rise to the top; slowly drain the oil so that the proteins do not get into. Or remove from above with a spoon. Cool and store in the refrigerator.

A source: 🔗

And if you make it in a pot and in an airfryer ??? Will it work? The only question is at how many degrees and how long? After all, it will be like in the oven.

I still want to know about the result of cooking oil: where is it better to cook? in a cuckoo in the "Slow cooker" mode or in a milk cooker (in a water bath)?

I still want to know about the result of cooking oil: where is it better to cook? in a cuckoo in the "Slow cooker" mode or in a milk cooker (in a water bath)?

I've always cooked right on the stove. You should try the high mode yourself on your slow cooker.

[Leska]

Oh, well, before that in the oven to make ghee do ponra, just beauty - beauty ...

Marishka - Leska, Ishsho just once those pasiba sho advised !!!

I'm at the dacha now, bottled gas, that's why I'm asking about MV

[Scarecrow]

Natasha Scarecrow, I have a huge thank you for this oil I did on the stove, 0.5 kg of oil in 1.5 hours, only 300 ml of oil remained at the exit, and there was protein ..... But I took the Finnish Valio, though not in silver, but in a new blue wrapper. And earlier I suspected that not everything was all right with this new oil, but now I’m definitely convinced. Looks like the Finns make for us according to a "special" recipe. But after sifting out all that is superfluous, what is left is beyond praise!

And this is it in porridge (I cook porridge right in a pot in a micron), this aroma gives

What ....! I smell the picture.)))

An amazing addition for porridge.

[Chucha]

What ....! I smell the picture.)))

An amazing addition for porridge.

Chucha Darof, Ki butter was given to me from the ashram, which nah. in the Czech Republic. And a goat is drawn on it. yummy
(have your teeth got out already?): this: read

In my opinion, this is a cow they have so creative))). The smell of goat milk you would smell a kilometer away, it is specific. If you don’t smell it, then either it’s a cow, or you’ve beaten off your scent in childhood))).

The teeth have not come out yet. We are on antibiotics.

[Scarecrow]

Scarecrow Thank you so much for the recipe The oil is wonderful, aromatic.


From 500 g of butter, 340 g of ghee turned out.

I love sniffing it! Inexpressible smell. And the most fragrant is still homemade.

Beautiful color.

From 500 g of butter, 340 g of ghee turned out.

A very good way out, I think
I drown in a slow cooker, it is there besides the flakes, it practically does not evaporate, then from 1.3 kg of butter (the cheapest sold by weight) I got 800 gr. melt

Took a sample of Novgorodskoe. Sold swore that it was a miracle, not butter. And for only 195r kilogram. Well, how can you resist. I took it for a test ... I'm drowning, and the foam is just a drop.But it is clear that some kind of suspension is present very little and, when heated, shoots almost at the ceiling (if you do not interfere with a spoon). I interfered for only half an hour and turned it off. Tired, the process is not visible. Above, transparent, at the bottom, very little sediment (which, bastard, and shot). Is this ballet over, is it coming out?
I heat it specially in a 0.7L glass saucepan, everything is visible perfectly.
Took another taste of the same manufacturer in the same store, but melted, albeit with the same price tag. There is probably less water in it, but the sediment on the eye is the same. That is, simply melted without subsequent separation of the sediment.

I did it, it cools down, it has decreased by almost half, there is no foam at all (ate it). Thanks for the recipe Natuse.

Arkady, you are really lucky with butter !!!
Means from fresh cream whipped and well washed - wrung out !!!

HAPPY there is still a great product !!!
And how does it smell ?!
Strange that ghee with the same price ?! The sediment in the cooled form of oil, you will not see it only when overheating, you can understand

Good evening.
Finally, I got myself together with my thoughts and decided on Guy's butter.
I bought 1 kg of butter at the exhibition today - an unknown manufacturer. I succumbed to the persuasion of a male seller. So he praised the oil that he had to believe. The butter tastes really good. I decided to check it for oiliness - to melt it. Slowly drowned - Sibrizka. From 870 grams of butter (I left a piece for the sandwiches), 485 grams of Guy butter turned out. There was foam, but not very much. But the lower fraction was thick and the volume was a jar of caviar. The smell of the oil is awesome (sorry for my French).
Scarecrow! Many thanks for the butter and the way it was stored.

Girls, please help.

Made GI oil in a slow cooker and forgot to cover the pot or not.

Cook! I closed.

[Button]

Button, Thank you!

I never close ... And very often I knead it, especially at the beginning, when it rises when boiling (this whey is trying to escape) ... And then it quietly boils for itself and does not rise ...

[Katyusha]

Katyushathanks for the hint.

To your health !!!
In general, we cook differently, with salt and over high heat ... Salt probably acts as a preservative, so ghee is stored for up to five years in a warm room and unchanged ...
I earlier, at the beginning of the topic, described our cooking method ...
Only over the years have I changed the technology a little ... I don't bring the precipitate to a brown state ...
As soon as it has settled down and the oil has become transparent (but has not yet pierced), I filter it into another pan .. I bring the oil without sediment to incandescence ... And I use the sediment in the future when cooking ...
it’s a pity for me to throw away so much good over time ... And stewed potatoes, meat, etc., turn out to be very tasty ... This is how I became a hostess-economist

[Katyusha]

Katyusha,

Girls, from 540 gr. "Ostankino 82.5%" turned out to be 360 ​​gr. melted, and the waste can be somehow utilized with benefit, or thrown away and not fooled?

It is good to cook porridge and bake bread on "waste".

[Crochet.]

Hello girls and boys! I'm new among you. Tell me please.
The question is probably to Crochet. I decided to heat oil in the oven. I have it gas. The casserole is cast iron, enameled. Oils 1 kg. As it turned out, the oven does not hold a high temperature well, all the time it strives to go from 150C to 180C. I "regulate" by opening the sash. As a result, the temperature "walks" from 90 to 160, and once, even when I was distracted, it reached 170. Is that very bad? Will the quality noticeably degrade? What temperature do you keep up with the process?
More: First, a powerful head of foam formed, it looked as if the dough was coming up. And here I also missed the rise in temperature. When she caught herself, everything was boiling and bubbling quite strongly, brown crusts formed on the walls. I was alarmed, opened the door, cooled it down to 90C. Everything gradually calmed down, but the foam almost disappeared, a sediment appeared at the bottom.Now it is quietly bubbling, yellowish, transparent, small fragments of warblers and some whitish lumps on the surface, a little. I am confused by the fact that only 1 hour has passed since the beginning of the process.
While the text was typing, again the temperature was 165C! Again burled and the entire surface is covered with foam, though no longer a hat. Oh, I'll ruin the product !!! There is more and darker brown on the walls. The color of the liquid is not visible behind the foam.

The process was stopped. The liquid is drained. The smell is good, and the color is like tea, reddish, not like all of you - ripe yellow. At the bottom there were already coals. The foam remained on the surface. Tell me, will this go for a universal lubricant? I don't know how to upload pictures yet.

And the waste can be disposed of with benefit, or thrown away and not fooled?

This is called melting. They can be used to bake cakes (such as cookies). Very tasty, the hostesses have their own recipe. I do not recommend storing this product for a long time, definitely in the dough.

Look at the foam just. This is milk protein, if brown crusts - it is curled up and strongly "fried". The main thing is not to overcook it to such an extent that it spoils the taste of the product (the taste of burnt butter is the burnt milk protein). Therefore, next time try not to have charcoal - this is a very high temperature during production. Otherwise, it can spoil all the oil for you (a burnt taste will appear). The pinkish color of the oil is also normal. If all the protein has already coagulated and the water has evaporated - an amber liquid is formed that looks like vegetable oil and has a pleasant smell - the oil is ready regardless of the time)).

You can use universal grease.

And on what cartoon program, on languor, probably ...

[SchuMakher]

SchuMakher,

Man, on her, noverno. Only liquid (water) will remain below you. Then drain the butter, and put the liquid in the baking.

Yeah, yeah ... I can imagine how it will smell! And the foam will be the same, won't it?

[SchuMakher]

SchuMakher,

Of course it will, the milk protein will curl up.

Finally, I figured out the insert of a photo. This is how it looks like it has already been poured into another saucepan.


The smell is very tasty, the taste is at least without bitterness.

Hello!!!
Can you please tell me if you can use
for heating oil in the oven a glass pan from a microwave?

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

In theory, yes. Usually they are written with pictograms - whether or not use in the oven is possible.

I baked bread in it, I just started to doubt it with butter ...

I cook Gi (Ghee) for a long time. I put it in the morning, remove the pan from the heat in the evening.
Once I forgot about the oil, and I had it on the stove for almost a day. The sediment turned brown and the oil acquired a delicate nutty flavor. This is what I liked. Now I do it