Guy oil

Girls, is this process possible in a multicooker? I ask this so, just in case, it might be worth a try. I myself drown in the oven, in a glass saucepan.

I didn't make ghee for 2 years, but then I had to start reflowing - I bought a box of butter to NG, ordering I was sure that it was 10 kg, and they brought 20 kg, said - a box, no one specified what was, then they brought it along with other goods

well, okay, my husband and I ate kg 3 during the winter, the rest can no longer be kept on the balcony, spring drops t - the oil gets windy, baboutmost of them decided to overheat, remembered the forgotten usefulness

I drown in a large 6.5 liter kenwood on a low, loading an almost full bowl, a good yield, a thin foam, fragrant, I take off after 40 minutes, 5-6 hours on a low, then I remove the lid and for an hour on a high

measured the sediment = half a spoon, visible through the ghee to where the sediment reaches = 3 cm, the oil is clear, does not smell bad, although it is a store, the sediment is creamy, not burnt, the slow cooker gently simmer

before that I only drowned homemade, homemade, also in a slow cooker, in a 3-liter,

I pour the transparent part from the bowl with a ladle, carefully immersing it in oil, I just pour the rest into a jar, I pour the raised oil again into a separate jar, the sediment remains, but of course, all the same with oil, and okay, it will go well into the dough

I didn't think that a store-bought creamy could please a good Guy

yesterday's party - the butter has already settled, yellowish, pleasant to the taste, in the morning I cooked porridge in water, put ghee - delicious

Girls, yesterday I stoked oil in an ordinary saucepan (which has a double bottom and a glass lid). I liked it so much ... finally)))))
Drowned 900, within 1 hour. 20 minutes. The foam was not plentiful. Very little sediment fell to the bottom. 800 g of useful mass remained.
And the smell !!!! Sla-a-adorable. And what a delicious foam. I spread it on a piece of leavened black bread ... mmm ..... I don't want cake again)))

I bought 500 grams of Belarusian oil by weight. Tomorrow I'll try to overheat. There is no slow cooker, there is a cartoon Panas. It will turn out interestingly on stewing, or in the oven ...)))

My husband is addicted to this oil. In the morning he only puts it in the porridge now. Moreover, with such sighing and delight, she already smiles with this))
Who has not yet been honored to heat the butter himself - heat it, it's delicious .... VERY !!!

Well, I read everything and so I wanted ghee. As soon as I buy oil, immediately heat and enjoy. Thanks to everyone and Natasha Chuchelka.

Natasha, thanks for the recipe! I burned 1 pack of oil in Philips 3060 for a sample. I used * manual * 90 *, the time was 1 hour (although I put it on a longer time), at the end, according to the recommendation, I translated it into * cake * -160 * - 2 minutes. She took off the foam 1 time, at the very beginning, and then just filtered it through a strainer. The oil tasted sweet, took the usual, became transparent, although it is not visible in the photo ..

Drowned at Philips 3060

Probably good and convenient to drown in the MV ... But I have a question ...
Here in a light bowl at least you can see the sediment. And in my bowl is black ... I probably won't see it if the sediment starts to burn already.
In a stainless steel saucepan, this moment is visible, and I immediately turn it off.
Tell me, who knows if a dark bowl is a problem or not for heating oil?

I keep this oil in the refrigerator all the time. Because the aroma is knocking!

I keep this oil in the refrigerator all the time. Because the aroma is knocking!

That's for sure. I also store it in the refrigerator.
And what kind of sweetness in oil ... I did not feel this in the store ...

dark bowl is it a problem or not for heating oil?

I drowned, however, in a slow cooker
the bowl is black, the oil is yellow, the sediment is light cream - everything is very clearly visible, especially when it becomes transparent at the end of the firebox

I drowned, however, in a slow cooker
the bowl is black, the oil is yellow, the sediment is light cream - everything is very clearly visible, especially when it becomes transparent at the end of the firebox

Yeah, I get it. In the next session I will try ... And what is the optimal temperature for the process in a multicooker?

girls on extinguishing drown in cartoons
they heat in milk cookers
on water baths
put fire dividers under the pot

the main thing here is calm warmth, without any special drops in t, so that the oil remains light and the precipitate does not burn

girls on extinguishing drown in cartoons
they heat in milk cookers
on water baths
put fire dividers under the pot

the main thing here is calm warmth, without any special drops in t, so that the oil remains light and the precipitate does not burn

All clear. Thank you!

[Scarecrow]

Scarecrow, Natasha, came to say THANKS! Also made Guy oil today :-).
Tomila in the multicooker Philips-kid. In manual mode at 90 * more than 2 hours, until the foam stopped flowing and full transparency appeared ... The color and smell are good ... I have not tasted it yet.
THANK YOU!!

Girls, but butter is obtained in grains, like ghee? Yesterday I melted it and I got a delicious and aromatic butter, but smooth and without grains. And what should it be?

[Nina]

Nina, I have grains.

Natasha, it means I did something wrong, maybe I didn't finish the fire. Next time, I'll hope it works out.

Maybe it depends on the quality of the original oil?! ...

I also got a smooth butter, not any grains. What could be wrong?

[Elena]

Girls, I don't even know. I have done it many times already and it has never been smooth. I stoked it in the oven, in glass, and in a stainless steel on the burner - the result is the same.

Added on Friday 15 Apr 2016 08:41 PM

Elena, did you drown in a slow cooker?

Girls, I heated 2 jars at the same time, put one in the refrigerator - it froze as a smooth mass, and left the second on the table - froze in grains. Maybe from the ambient temperature. air depends?

[Anastasia]

Anastasia, I also cool on the table.

So it turned out smooth in the cold! And in grains - what's on the table. For some reason I like the smooth one more. I will drown the trail. party, I'll experiment.

And I'm from the butter, which I trudge in grains. And I also love foam.
I then in the morning, savor them on a teaspoon. Sweet-oh-oh.

[Elena]

Elena, did you drown in a slow cooker?

Yes, in a slow cooker. I first cooled it on the table, and then put it in the refrigerator.

Oh, girls, I put it in the refrigerator. My butter is smooth and very tasty. Well, now I know what can be left on the table. I will try differently next time. Thank you all for the advice.

[Elena]

Elena, And on what mode did you drown? I also want to try it in a cartoon, but I find it difficult to choose which mode.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I have Cuckoo1055, I did level 2 on the Slow Cooker mode. I did not like. Now I do it in the oven in a doused cast iron. In the cartoon, I ended up with waste almost half the weight of the oil, there was not enough temperature, and the moisture practically did not evaporate, that is, it is better not to do it under pressure.

how is ghee?

it is melted albeit with an imported name

and the grains depend on the oil, yes, the less milk fat in the oil, the smoother it is when overheating, vegetable fats do not give grains

for comparison, melt the homemade oil for sure - and the color is brighter and sweeter and more fragrant and there is graininess

and when overheating at a higher t, the graininess is even more pronounced in real, natural butter

in store oil - only hopethat there is still more milk fat than vegetable fat

and the moisture practically did not evaporate,

The vessel must be open to drain moisture. If the unit for those. characteristics does not allow to comply with this point, then of course an alternative is needed.
I want a poured iron pot too. But I don't like the price of these cast iron pots))

How to heat oil? from Stalik Khankishiev Thank you Natasha!

You know, I sometimes entertain myself and my guests with this trick. At the end of dinner, when everyone is already full and dreaming of how to get out of the table and take that rug or a cozy corner on the sofa as soon as possible, I put warmed ghee on the table and put bread next to it. And I suggest you dip the bread in butter and taste it. Those who start trying cannot stop until they have soaked the whole saucer. And these are well-fed people!
The next time we meet, the conversation will definitely return to that saucer of ghee - my friends tell me that they experienced a real gastronomic shock. After all, before that, they simply did not know the taste of real, good ghee. Now I will explain how it happened.
Not so long ago, when real butter was found on the shelves, it was overheated only when the shelf life of the butter expired or it began to deteriorate. It was believed that overheating would somehow save the product. But the fact is that in that butter, the milk fat itself changed in taste and therefore, by overheating the butter, it was possible to achieve only an increase in the shelf life, and as a result, a good product did not work.
Everything that is now sold under the guise of ghee is, in fact, a product made from vegetable oils, so there is no need to talk about these fakes. Of course, good ghee will not work out of fakes for butter, which are overflowing the shelves of our stores. Yes, occasionally you come across real butter, but its price is so high that not everyone dares to melt it - after all, it is already very tasty!
But I hope that there are at least a few people among you who will not regret fresh homemade butter and try to melt it. My soul rejoices in advance for these people!
Firstly, you should not confuse ghee and just melted butter once. This I warn you in case you decide to buy a jar of supposedly ghee on the market. Most likely, it was simply warmed up once, and then allowed to freeze. Well, yes, this increases the shelf life, the taste changes, but this product is still far from real ghee.
Secondly, there is some difference between Indian ghee and the ghee we are talking about now.
The easiest way to get good ghee is to use ... again rice cooker! Well, what can you do if the process of melting the oil should take a long time and at low temperatures? There is also slow cookers - so, these kitchen devices will work too. And what about those who have neither the one nor the other?
There is a way out for them too! Take two pans, such that one goes into the other and does not sink to the bottom. Pour a little water into a large saucepan, put two or three kilograms of oil in a smaller one - you shouldn't mess with a smaller amount. If you have a thermometer, that's great! Because it will be very good if you adjust the heat so that the oil has a temperature 80-85C, and no longer heated up. To do this, you will have to adjust the heating several times, but this is all that needs to be done and the oil can then be left for several hours.
There is no need to skim off the foam, no need to stir, you just need to wait until the milk fat collects at the top, and all the milk protein contained in the butter sinks to the bottom.
If we did the same just on the stove, then the water in which the milk protein is dissolved would boil and bubbles of the milk protein would rise to the surface of the butter, forming a foam that would have to be removed endlessly. Or you would have to come to terms with the fact that all the water from the oil evaporated, and some of the protein just dried up at the bottom and even burnt, staining all the oil with a completely unnecessary smell and color.
And as a result of the method I proposed, or in a rice cooker turned on in heating mode, at which the inside temperature is maintained at 82-84C, we get the purest milk fat separately, and milk protein separately. Drain the oil into another dish and, if you wish, heat it to a temperature of 125C, that is, when the surface of the oil begins to agitate and a thin smoke and a thick smell appear. But you don't have to, especially if you are going to store your ghee in the refrigerator.
The remaining protein will still have an oil film. To remove it, you should place a dish with protein in the refrigerator. The oil will harden, become solid, and the protein is still liquid. Then the oil must be removed, rinsed under cold water and used as ordinary ghee. And that protein will behave great in baking, so you shouldn't pour it out either!

Added Saturday 16 Apr 2016 12:55 PM

showing such videos, of course, is a necessary and useful thing, but there is still no natural oil on the shelves for a long time

this information can be useful if we take oil from a private trader - check at least his product

And you can also heat the oil like that, in a milk cooker is a great way


Refined butter in a milk cooker (in a water bath) (Admin)

[Guy]

And you can also heat the oil like that

but this is not butter Guy, there is little time for reflowing, so it was heated in Soviet times - quickly, but for quick use - quite convenient

and grains - depends on the oil, yes, the less milk fat in the oil - the smoother it is when reheating, vegetable fats do not give grains

Irina, then next time I will look for another oil? Now I will definitely not refuse ghee, I liked the one that turned out very much.

[ninza]

ninza, Nina, the smoothness of the melted butter is not always an indicator of the presence of vegetable fats. As far as I understand, vegetable fats either go into suspension-sediment or float on the surface, but do not mix with animal fat, unless specifically mixed.
So, if you do not have any foreign impurities visible to the eye in the melted oil, if the oil has gumbled into a monolithic piece and there is at least a small graininess, then everything is ok.
I repeat that from the same batch, melted in one baking sheet, different consistencies of butter came out: 1 cooled on the table and left - grainy, 2 - after cooling, immediately put it in the refrigerator - a smoother texture, but of course not like margarine ! Grains remain, but the oil itself is smoother, also oak and monolithic. If you put it in the freezer, it will be even smoother.
So take your time to scold your oil, maybe it's okay.

I like to cook with ghee, the purest butter
And as long as I remember the texture of ghee, it should always be "grainy", not a monolithic smooth piece "like butter"
Try to spread ghee on the bread - it lays down in grains, and the taste "from childhood" of good tasty ghee, with a smell that cannot be confused with anything - the smell of ghee

If the ghee has a monolithic smooth structure, something is wrong in it. It may be some kind of vegetable oil, which solidifies well when cooled.

taste "from childhood"

Tanya, she said so well, already felt warm in her soul.
Yes, that smell and the same structure. And you smear it on the bread - delight !!!

If the ghee has a monolithic smooth structure, something is wrong in it.

Nope. Everything in it is like that, you just don't need to put the oil in the refrigerator as soon as it has cooled down.
You need to wait for "crystallization", let the jar just stand on the table until the morning (if it was heated in the evening).

1 cooled on the table and left - grainy, 2 - after cooling, immediately put it in the refrigerator - a smoother texture,

She made butter from village sour cream. Then she melted it, and as soon as it cooled down, put it in the refrigerator. It turned out smooth too. And since I was preparing it for non-stick lubricant, I was not particularly upset, but I wondered what I did wrong. But it turned out, that's it.

you just don't need to put the oil in the refrigerator as soon as it has cooled down.

Of course so, the oil must mature

About the smoothness and graininess of the oil. My relatives live in the village, they keep a cow, they always give us ghee. It contains 100% only milk fat (they melt the creamy fat into ghee, since the butter fat quickly deteriorates, and the ghee is stored for a long time), it is always smooth in the refrigerator. They are stoked in a Russian stove in a cast iron, the technology has not changed at all since my mother's childhood (50s). Apparently, the graininess-smoothness depends on the technology

So take your time to scold your oil, maybe it's okay.

You need to wait for "crystallization", let the jar just stand on the table until the morning (if it was heated in the evening).

Girls, Anastasia and Galina, thank you. Next time I will. Otherwise, I really put the oil in the refrigerator right away.

Hi girls! When I made the butter, it cooled down a little - I poured it into a glass jar ... until the evening I left it on the table covered with a rag. And she put it in the refrigerator at night ...
... And when I tasted it slightly cooled down - it seemed completely smooth ... And in the evening - IN FRONT of the refrigerator - it was still smooth ... And now I take it out - I take it for porridge or for frying ... and I can't resist a little- a little ... I try it - and it is already grainy - such soft elastic "CHARACTERISTIC" grains in it! ... But I thought that it would remain absolutely smooth silk ... but no!

[After heating the oil, cool and place in the cold and allow the oil to harden.]

Actually, After heating the oil, cool and place in the cold and allow the oil to harden.

Hot oil



The oil hardened in the cold



Remove from the pan solidified oil layer and put it in a jar, storage dish. Then we get refined butter, without whey, it will remain at the bottom. This will be the refined oil. (without the presence of serum), and its texture will be grains.



and the serum will remain liquid. At the bottom of the pan, a little liquid of a light, milky color, with pieces of butter will remain




Refined butter in a milk cooker (in a water bath) (Admin)

[Guy]

Remove a layer of solidified oil from the pan and transfer it to a jar,

it is not very convenient to transfer the hardened oil to a jar
and why extra work

oil Guy hotter in a dish where it was heated for several hours - it's all on top - gently circle the ladle, hot oil slowly pours over the edges of the ladle, and immediately into the jar

but when the ladle already reaches the sediment layer, you can simply pour it into a jar, after cooling the oil will collect on top
I have these jars without pure oil for the first time to use - I will choose the oil from above, the sediment quickly disperses
- in lean ground beef it's good - all cows are good friends with each other
- in any butter dough
- the egg is deliciously buried in the oily sediment
- in mashed potatoes instead of butter and milk
- to darken potatoes m slow or in a princess
- mute lazy dumplings in a slow cooker (or in a frying pan)

in general - instead of a mixture of milk and butter

Guy's butter is hot in a bowl where it was heated for several hours - it's all on top - gently circle the ladle, hot oil slowly pours over the edges of the ladle, and immediately into the jar

but when the ladle already reaches the sediment layer, you can simply pour it into a jar, after cooling the oil will collect on top

Unfortunately, not always and not everyone succeeds in collecting hot oil with a ladle CLEANLY, you will definitely scoop up the whey - it has been verified by my own experience.
The most convenient thing is to completely cool the broth or butter, and remove the fat in one large piece-layer, it all solidifies at the top.
And pure broth or whey settles at the bottom - simply and without pouring problems

to whom it is more convenient - there are options - handles too
the head will choose

and removing the fat from the broth with a ladle is very convenient and simple - if you do not cook a couple of liters of broth (the same applies to overheating the oil) - cleanly and quickly, I cooked the broth on a small flame on gas until a large slow cooker with almost no boiling for 5-6 hours, at the end, I removed the excess fat in a separate frying jar for the soup and then did it on it so that I did not add excess fat to the soup
in a large volume, the ladle has something to plunge into, and for small volumes there are small ladders - the pancake one is very convenient
and it makes no sense to fool around with half a kilogram of oil by overheating for several hours, only waste electricity (or gas)

Guard!!! I ran into something incomprehensible! Two hours for melting and here is the result: on top of 5 mm transparent amber oil, everything else fig knows that, the suspension is cloudy. The first time this happened to me.


I bought this oil. Do not try to buy!

Now what should I do with this?

Now what should I do with this?

Wait until it cools down and see what's inside and how it freezes. The ghee should be grains in appearance and bite.

Perhaps this oil contains a lot of vegetable fats, and which ones? Try reading on the label, what's in there?

In any case, this oil can be used in baked goods.