Guy oil

Girls, my 1 kg of oil has been heated for 3 hours already. There is almost no foam, and there was little of it, only no transparency has yet been observed. What to do? cook on? Or did I come across this oil? Doing it for the first time.

I made butter, but for a long time ..

[Nata]

What to do? cook on? Or did I come across this oil?

Yes, cook, but over very low heat, preferably with a divider. So that, as it were, volcanoes only rise from below.
Perhaps the butter is like that, but it will still cook, maybe a little longer. Do not despair and everything will work out

Nata, sorry, I'm on your topic here

[OlgaGera]

OlgaGera, and in what dishes do you drown?
I put it in the oven, in glass. So 1 kg was melted in less than an hour. There was no foam on top. Just a little bit at the bottom. The oil turned out great. But I don't understand why I have it so quickly ..... So vague doubts torment me)))) I will do it again the other day, I want to try it on the stove. And I don’t know which vessel is better to use.

Girls, my 1 kg of oil has been heated for 3 hours already.

Result: 6 hours, and somehow very quickly, after about 15 minutes, it became transparent. There was almost nothing at the bottom. Melted yield about 800ml

and in what dishes do you heat?

A stainless steel pan with a thick bottom. I have pots from different companies, but all are thick-bottomed.
I melt 1 kg in a 3-liter saucepan. Once I put it on and forgot it on high heat. The oil didn't run away, uh ...

There was almost nothing at the bottom

this is very bad

[selenа]

this is very bad

selenа, Why bad?
As I understand it, on the contrary, the quality of the oil is good. For several years I was stoking store oil, I tried to choose the highest quality, but there was always a sediment and the more of it, the worse the quality of the oil. And somehow I took homemade butter, there was almost no sediment ...

I don’t know which vessel is better to use

ANGELINA BLACKmore, Natasha, I have read many times that you need a thick-walled, ideally - cast iron.

A stainless steel pan with a thick bottom. I have pots from different companies, but all are thick-bottomed.

But pans with glass lids and double bottom will work?

[selenа]

selenа, I also noticed if there is a lot of sediment and the oil yield is small, then this oil quality is bad.

But pots with glass lids and double bottom will work?

Like a milk cooker? Well, I didn’t do it and I don’t know what will happen. I cannot advise.

Like a milk cooker?

No ... simple pans, they were sold in sets of 4-5 pcs.
Stainless steel, double or triple bottom. At the bottom there is a beautiful brand embossing. Mine say "CENTRAL" and the crown is embossed.

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

My husband's grandmother always used butter and even margarine. Waste (not burnt, of course) NEVER thrown away, but ALWAYS used it in the pastry. This is a "decoration" for the taste. Grandma knew a lot about baking, she baked a lot - for 5 families always.

[Natasha]

Natasha, ANGELINA BLACKmore, and what is the difference between your pans and other thick-bottomed pans?
The bottom is not monolithic for all manufacturers.
If I say what I did in Tseptor, since I have no others, it does not mean that it is only possible to do in this dish.
The oil can be melted into ANY, suitable size, dish.
I studied with the Indians, they generally did it in some kind of pot and on a fire.

My husband's grandmother always used butter and even margarine. I NEVER threw away the waste, but ALWAYS used it in the pastry. This is a "decoration" for the taste.Grandma knew a lot about baking, she baked a lot - for 5 families always.

Maybe then all sorts of additives that precipitate did not become widespread.
I'm throwing out sediment. Although, my friend comes to me on purpose when I melt butter, so that this sediment is soaked with soft bread and eaten

Finally, I bought and set the ghee butter to be heated. Now I'm waiting for you to try.

The butter tastes flaky. It smells very good. And the same pleasant smell from the non-stick grease that I make on the basis of this oil.
I bought cuttings (fragments) of butter on the market, at 160 rubles / kg. I heated the butter - wow, delicious and excellent for the money.

[Natasha]

Natasha, ANGELINA BLACKmore, and what kind of wreckage is this? Homemade oil?
Yes, the price is great

[OlgaGera]

what is this wreckage

OlgaGera, the market sells butter from our local butter-cheese factories. When large pieces are cut with strings, it still does not work out without waste, the pieces fall off. The seller collects them in a separate container. They sell this scrap cheaper, but the quality is the same))))
I like. And what is the difference to drown is a beautiful piece or a shapeless lump.

[Natasha]

Natasha, you buy the wreckage. Such a price
You can freeze and then melt. And you can immediately overheat.

py. sy. whether to go to Kostroma

Can you freeze

I did so. I bought more. Part of it melted, and part is in the freezer. You never know where it will be required. I don’t have a scrap and smear such a roll, and even at such a price))
Here for butter? ... Come)))

[selenа]

If there is no sediment at all, or there is little of it, then this indicates that the oil contains vegetable (usually palm) oil, the fat content of which tends to 100%

selenа, Hope, and I met in overheated oil (the quality of which was questionable) not just sediment, but some kind of obscure "balls" consisting of sediment and bubbles. They did not settle to the bottom, they floated in suspension in a spherical form and it was very problematic to drain the melted oil because of them. I think vegetable fats of a similar type can be found ...
In our chemical time, what you just can't see ...

I ran into chemistry once and after that I lost the desire for a year to reheat oil and unfortunately for the second year I am preparing to repeat this attempt, but not yet ready

Yes, I also realized that all the oil sold in our region leaves much to be desired in terms of quality ...
And also the desire to engage in overheating has disappeared ... If the oil is your own or from a trusted source, then it's another matter

some strange kind of "balls" consisting of sediment and bubbles. They did not settle to the bottom, they floated in suspension in a spherical form and it was very problematic to drain the melted oil because of them.

After a couple of hours, these balls will disappear into sediment and the oil will be clear.

Thank you for a very useful recipe!
Finally, my hands have reached the ghee! Melted in the oven in a rectangular baking dish 1.5 kg of butter. Once every 15 minutes I came up, skimmed off the foam with a slotted spoon, in three hours all the sediment rose with such foam. I carefully monitored the temperature and so that the butter in the mold did not gurgle much, and that the foams did not darken. It turned out to be perfect, bright yellow, sunny oil with almost no sediment - so, a couple of grains and a small bloom on the bottom. It turned out to be about 1.2 kg of ghee. I did not expect, I thought that there would be more protein sediment - I was pleasantly surprised (although the oil was expensive, I still did not expect honesty from the sellers).
I poured it into glass jars and tied it with paper lids on top. I put a small jar in the refrigerator: it froze almost as a homogeneous mass without grains, it is convenient to smear it on bread (I immediately tried it on toast, grated garlic - mmm, divinely delicious !!! :))

Thanks to all the participants of the topic for their advice and for sharing their experience - it helped me a lot from the first time to make an excellent ghee oil without fail

Girls, I will clarify my statement from the fact that little sediment is not good
The fat content of the butter recommended for reheating is 82.5%, respectively 17.5% are milk protein and milk sugar, which are removed in the form of a foam when reheating or settle at the bottom (a tasty thing by the way), as well as water that evaporates when overheating (the moment when the oil becomes transparent indicates that there is no more water in the oil). If this sediment is absent at all, or it is not enough, then this indicates that the oil contains vegetable (usually palm) oil, the fat content of which tends to 100%.

Hope, why does this 17.5% necessarily contain vegetable (palm) oil? Then the output of melted butter would tend to the initial weight of the melted butter. Why can't there be just a lot of water?

[Tatunya]

Tatunya, in normal butter there is no polm oil, and 17.5

make up milk protein and milk sugar, which, when overheated, are removed in the form of a foam or deposited at the bottom (a tasty thing by the way), as well as water that evaporates during overheating

[selenа]

If this sediment is absent at all, or there is little of it, then this indicates that the oil contains vegetable (usually palm) oil, the fat content of which tends to 100%.

selenа, Nadezhda, I will not argue about normal, but because of the absence of a large sediment, you rated mine as abnormal, with the addition of vegetable (palm) oil. So I ask, what if there was just a lot of water in mine? after all, it was heated for 6 hours (only 1 kg).

[Tatunya]

Tatunya,

Natasha. I did not evaluate your oil, so if I felt it, or even better tried it, I would be able to appreciate it
the average yield should be from 1 kg of butter 750/680 g ghee, I am not a dairy production technologist, I just had a sad experience when from "Kursk butter" the first time it turned out ghee, and the second time h ... w ... ., then this oil was rejected on TV, apparently, the first batch was good to lure the buyer. If your ghee suits you to your taste (and ghee with palm oil is even impossible to taste, it is such disgusting), then everything is in order. And excuse me, please, if I introduced any doubts with my incorrect remark

[selenа]

selenа, I just wanted to get to the bottom of the truth, I want to get a good butter. Everyone liked my taste, my daughter even took the jar away, and her husband approved of her taste, and this is worth a lot.
Hope

Girls, can anyone use my experience. Melted for testing 2 packs of butter, 185 g each in Kukuha 1055. Slow cooker mode, second level, 1 hour.
I liked it very much. The process was not controlled. Kukuha showed itself at its best. Nothing burned or escaped. After cooking, I just took off the foam and filtered the sun oil into a jar.
But the source is a drain. Ekomilk oil 82.5% - did not please. From 2 packs of butter, less than 150 grams of ghee was obtained. The rest is .... for baking.
My conclusion is that I will definitely make a large portion in the same way, only I will change the original oil.
Muscovite girls, m. B. someone made from shop oil, what brands did you like?

what brands did you like

lately I have been reflowing oil produced in Mordovia Ichalka.

just removed the foam and filtered the sun oil into a jar

and where is the sediment? It is liquid and will also fall into the jar. Unclear. If there is no sediment, then this is no longer oil, in my opinion.

and where is the sediment? It is liquid and will also fall into the jar. Unclear. If there is no sediment, then this is no longer oil, in my opinion.

I kind of wrote about the sediment - only 150 grams of good oil, and everything else is sediment

I am always curious HOW to separate oil from this sediment. For myself - I fry it and it sits quietly in a saucepan.But I was worn out with liquid, and for this I did not like to melt the oil slowly, although it is more convenient there.
To stand and filter the droplets - oooh, just not that ...

only 150 g of good butter, and everything else is sediment

out of 370 oil? 220 gr in baked goods. I'd rather fry ...

I am always curious HOW to separate oil from this sediment. For myself - I fry it and it sits quietly in a saucepan. But I was worn out with liquid, and for this I did not like to melt the oil slowly, although it is more convenient there

I filtered through several layers of gauze. Very neatly tilted the multi pan. And yes, I had to sacrifice a little good oil so that the sediment does not get into the ghee.

out of 370 oil? 220 gr in baked goods. I'd rather fry ...

It seems to me that this amount of sediment is not due to the preparation method, but due to poor-quality plums. oils. I will definitely try again on a slow cooker, just try to find better quality raw materials. I will definitely write if the output of ghee has increased

donate good oil to prevent sediment from getting into ghee

Wow a little? A very wasteful method, excuse me. Plus, there is still oil on the gauze.
I haven't used gauze for a long time.

Wow a little? A very wasteful method

Apparently I'm a lazy person, I liked this method

not because of the cooking method, but because of low-quality plums. oils

The meaning of overheating oil is to remove moisture from it, including. In a closed MV, you have not yet allowed moisture to evaporate.
The oil is prepared without a lid. This is how I was taught and I find fault with this method
There is nothing easier - put in the morning and get the oil in the evening. Remove the foam a couple of times. Laziness was born ahead of me - so my mother said.

In a closed MV, you have not yet allowed moisture to evaporate

I think I should try what I did in cooking. If the moisture has not really evaporated, then the ghee will squirt. ... I'll try - I'll write

Muscovite girls, m. B. someone made from shop oil, what brands did you like?

Many times I have made Ecomilk 82.5% oil (blue box with a cow). I like. I always reheat in the oven, as it is written on page 6 of this topic, post 111. From 450-500 g of butter, 1-2 tablespoons of sediment are obtained, the rest is a wonderful transparent golden butter. Thanks again to Chuchelka and Leska.
Once made from the Belarusian Brest-Litovsk, the draft was less, but not fundamentally.

[SvetaI]

SvetaI, it's strange that I got so much sediment. We must try to do it in the oven. thanks for the advice

[If there is no sediment, then this is no longer oil, in my opinion.]

and where is the sediment? It's liquid ... It's not clear. If there is no sediment, then this is no longer oil, in my opinion.

Lelka, OlgaGera, not always, the question here is at what stage this sediment is present: at the beginning of melting (it should be) or at the end of overheating (it may not be). We all heat in different ways, at different times, at different temperatures, and in different dishes.
I had a sediment at the very beginning, and as a result, after 3 hours it almost completely disappeared. I used to heat the oil in the oven in a baking dish and all the sediment, after 3 hours of slow heating, gradually rose to the top with foams, which I carefully removed with a very fine mesh slotted spoon every 15 minutes.
That is, the liquid from the sediment from my oil gradually evaporated, turned into chaffs on the surface and crusts on the sides of the mold. And I already poured transparent oil into the jars, with rare, rare splashes of light brown crusts 0.5x0.5 mm in size (I filtered one jar, left the second like that). There was no liquid at the bottom at all.
As a result, from 1.5 kg of butter with 82% fat content, I got a little less than 1.2 kg of ghee. In my opinion, everything worked out honestly.

[Anastasia]

the liquid from the sediment from my oil gradually evaporated

Anastasia, all the liquid was removed. And in the oven, I think the liquid evaporates faster.Of course, they do everything in their own way.
I had in mind precisely in a specific case, when it was reheated in MV and in an hour.

transparent oil, with rare-rare inclusions of light brown crusts 0.5x0.5 mm in size

I like that. It smells like nuts

Ekomilk constantly comes across on the addition of vegetable oils, as far as I remember all sorts of tests.

Ekomilk constantly comes across on the addition of vegetable oils, as far as I remember all sorts of tests.

Into the eternal ban of bunglers