Guy oil

Wait until it cools down and see what's inside

Tan, you can still see it, you can see everything. Kissel liquid turbid. There is only half a centimeter of transparent oil on top, and everything else is the same sediment, which is always visible only on the bottom. I read the composition in the store - pasteurized cream.

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

The stump is clear. Only I am in the eyeballs.

Only I am in the eyeballs.

boil any cheap cereal, stir in butter, give it to the yard dogs, enough for several times

or your

[Kalyusya]

Kalyusya, Galya, oh, and wow how you ran into it !!!! The manufacturer is a deceiver, he wrote on the wrapper like on that fence. How much of this oil did you buy?

[Wildebeest]

Wildebeest, Light, I bought 2 packs of 400g each.
Right now, it settled, transparent-transparent on top .... one more millimeter was added.

Result from today


Ghee (multicooker Marta MT-1989) (Admin)

Somehow I didn't have to look into this topic, for some reason I always bypassed it. Now I followed the link, read so far only the last pages and caught on

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

Unfortunately, not always and not everyone succeeds in collecting hot oil with a ladle CLEANLY, you will definitely scoop up the whey - checked by our own experience

I agree with Tanya that it is not at all convenient to scoop up the oil with a ladle, so as not to scoop up the serum. But it is also not very convenient to transfer to jars with a hardened piece.
I'll try to share my experience, though I haven't used it for a long time. But my experience was tried more often on margarine, but several times, I remember, I did this with butter as well.
There were times that I had a lot of that margarine, I didn't know what to do with it. Friends worked for MZhK, and constantly supplied monolithic pieces of this margarine.
And I overheated it. Reflowed using oil technology, removing all the foam from above. Then I took out the cauldron with hot melted margarine in the cold. And I waited for it to completely cool down, it would freeze better, and become that piece. Then, with a thin knife, I made 2 holes, to the bottom, in this very piece, and carefully turned the cauldron. All the serum that was at the bottom was poured out. I poured directly into the sink, did not collect it. When the last droplets of whey were dug out, I again put the cauldron on the fire (then I did not have any mules or a slow one yet) and melted the remaining piece of fat, then easily poured it into sterile jars.
The main secret here is to dig 2 holes, if only one, then the serum will not merge.

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.

Tatunya, you probably did it on too low a fire, for a very long time for kg !!!
And the fact that there was no sediment is an excellent indicator, it means it was well washed and wrung out !!! (provided that it did not contain vegetable fats! And if the oil was homemade, then bravo to the hostess who made such an excellent product!)

I will try to share my experience

So convenient enough for not big volume of oil, liters up to 2-3, I myself melted the oil in a 3-liter slow cooker, and before it in a 3-liter cauldron

here I have described the way of overheating immediately big volume of oil (slow cooker 6.5 liters, and full), and not in one go, there is a lot of oil and I want to do everything faster and with less body movements

I have: - 1 heating
- this volume of oil is enough for gentle immersion of a small ladle
- the work is done without interruptions for cooling, since hot and precisely heated oil has collected everything is on top, and it is not difficult to collect it, stop and carefully work with a ladle and pour immediately in jars
- I don't turn anything over
- I don't pour out the melting, after collecting the clean oil, I also pour the remaining into jars, albeit with not a lot of oil - I don’t throw it away, I use everything

I, however, before, overheating a small amount of oil, also did not cool it
why do unnecessary work poured oil over the edge, it's hot upstairs - clean and transparent, the leftovers are also in a jar, when hot everything pours easily and quickly

but whoever is comfortable, I always keep the hassle to a minimum

Good evening everyone !!
Girls, I need help !!
I tried to make ghee butter today. And what I did, I have no idea !!
So .. bought butter, the saleswoman swore that the most real thing .. in general, brought home, decided to try to make ghee. Well .. I immediately decided that it would be most convenient to heat the butter in a milk cooker. I'll make a reservation right away, I still have a Soviet sample, a lot of water enters inside, so I didn't worry too much. In general .. the oil melted slowly and for a very long time it looked, just like a uniform liquid, pleasantly yellow in color .. absolutely not separating into fractions .. no foam, no sediment, everything is uniformly opaque .. about an hour and a half , the oil began to slowly separate into layers .. The nonexistent layer continued to remain yellow and opaque, and the top was a transparent layer .. I calmed down: the process began.
but all this dragged on, well, very slowly .. in general .. the butter languished for almost 10 hours .. (in the milk cooker, respectively, I had to add water three times) .. in general. I just decided that ENOUGH !!
She put the jar down, took the strainer, lined it with a bandage and began to strain out the oil.
IN THE TOTAL: A PERFECTLY COLORLESS CLEAR LIQUID leaked into the jar .. I got carried away and poured ALL the oil into the strainer and into the funnel! And what I got in the end: ABSOLUTELY EVERYTHING seeped through the gauze without lingering .. no precipitation or flakes !!!.
now in the jar there is a completely transparent liquid about which I have doubts about the fact that it is so beautiful and colorless, I melted oil .. BUT !! Since in the funnel there still remains, as it were, something, opaque and yellow ... this something is gradually pressed through this transparent liquid and, gradually, I think, will settle to the bottom.

in general .. is it oil or not oil? is it a sediment or not a sediment ?? and, in general, can you eat it or throw it all away from sin?

Added Saturday 23 Jul 2016 10:42 PM

Added Saturday 23 Jul 2016 10:43 PM

[Iris]

Iris,

When heating oil, I never saw a completely transparent liquid. It is more or less transparent, but still cloudy. It looks like whey from about cottage cheese. But not like water !! But the method of overheating was different from yours and much less hours.

[Nata]

Nata, in fact of the matter! Many years ago, I used to melt butter .. but then I was 100% sure that I had butter .. and I melted it in an ordinary thick-walled saucepan ..
and here..
The liquid, not only is completely transparent .. so also colorless .. completely !! Like water!!

Added Saturday 23 Jul 2016 11:17 PM

At first, yes .. the butter melted into an opaque yellow liquid and a transparent layer began to appear only after an hour and a half of simmering in a milk cooker .... the picture shows that the jar is completely colorless and transparent liquid .. like water
But water, even if it was in oil, should have boiled away after 10 hours of languishing ..

[Iris]

Iris,

I do not agree about boil over. In a milk cooker, the liquid does not boil, but languishes at temperatures below 100g and is covered with a whole layer of oil from serious evaporation, which is lighter than water and collects from above.

[Nata]

NataWell, in any case, the water should have evaporated in 10 hours .. I languished with the lid open ..

Added Saturday 23 Jul 2016 11:27 PM

It’s worth it now .. all this is cooling down ... then, as it cools down, I’ll see what it is I’ve heated ...

[Iris]

Iris

If you can help me determine my photos, you can see here:

Ghee (multicooker Marta MT-1989) (Admin)

[Admin]

Admin, I have not and did not have foam on top and there is no pronounced sediment .. Yes, the oil has stratified, but, apparently, it stratified due to the different density of both liquids, and not because solid fractions formed in the bottom .. And when I it was filtered, it easily passed through many layers of gauze, without lingering ..

Well, it remains to check the quality of the initial product - butter, from which the melted GI was melted.
Perhaps it was originally from vegetable oil. Which one?

How did the oil freeze? What consistency has become? How am I yellow and a little grainy?
I still have oil, the remains are in good condition

Yes, God knows now .. I bought loose butter on the market .. it seems from a private owner ... The price was by no means "margarine" ...
So ... I'm waiting. until it cools ...

Added Saturday 23 Jul 2016 11:50 PM

I'm even hotter, standing on the table ..
waiting ...

Added Saturday 23 Jul 2016 11:50 PM

I am still very confused that it is so colorless and transparent ... not yellow ...

Added Sunday 24 Jul 2016 09:48 AM

Well, that's it .. The experiment is over.
that transparent liquid - it was WATER !!!!
Plain, slightly salted water !! And on top, some kind of fat .. I don't even know which one .. I tried to warm it up again, already in an ordinary saucepan .. it boiled SO dashingly and gurgled so dashingly .. Butter, even melted SO quickly does not melt and SO dashing does not boil.

Added Sunday 24 Jul 2016 09:49 AM

Added Sunday 24 Jul 2016 09:50 AM

Added Sunday 24 Jul 2016 09:51

In general ... loose oil, I probably won't take any more ... None and from anyone ..

ALL THREE !!!
I would like to share information about the quality of Brest-Litovsk oil, because I used to make melon from Valio, but after transferring the production to the Russian Federation, the quality of this product decreased, so I decided to try BL. I am reporting: the original product was 2.7 kg (I took 15 packs for the action in Dixie), the melt turned out to be 2.4 liters + 0.33 kg of foams / cakes per dough. I think this is a great "way out" !!!

yes girls - oil overheating = good way to check purchased oil

[Irsha]

Irsha, uh-huh. It was after overheating that I switched to loose semi-local butter, which I used to use exclusively in baking

[IvaNova]

semi-oil

IvaNova, Irina, What is it like??? Explain to the BlAndinks

[Umka19]

Umka19, it is made in our region, but not in our region, G. Staritsa of the Tver region makes good butter, as it turned out.

It goes by weight. And from time to time I buy at a ridiculous price for baked goods "stripping" from this oil - what is peeled from the briquette before packing. I reheat the "cleanup". After melting and seeing the minimum balance, I began to buy only Old Butter for sandwiches

I stoked Valio butter on Guy.
I looked, looked for "precipitation", and found nothing. From above I took off small foams a couple of times.
Heated 2 cans of 500 grams each. Since I don't cook a lot, these jars will last for a long time. At first, when I read this topic, I thought, I found a whim on the people.
But it turned out to be a good product, I liked it. I will continue to do so.

And from time to time I buy at a ridiculous price for baked goods "stripping" from this oil

We have these "cleansing" not very funny cost - 220 rubles / kg. And the oil itself is 250-290.

[IvaNova]

The old woman of the Tver region makes good oil, as it turned out.

IvaNova, thanks for the answer and advice !!!

I stoked Valio butter on Guy

Taia, you sell Valio whose production ??? Finland???!!!

Heated 2 cans of 500 grams each.

Taya, initially how much butter there was, the output is very good!

Taia, you sell Valio whose production ??? Finland???!!!

If they had not asked, I would not have known whose, I would not even have looked.
Yes, made in Finland.

Taya, initially how much butter there was, the output is very good!

Almost 1 = 1 ratio.

Almost 1 = 1 ratio.

Super! Tomorrow I'll try to overheat.

[Margarita]

Yes, made in Finland.

Almost 1 = 1 ratio.

Margarita, and we have Finnish Valio in Tatarstan / RF ??? Then I'm going to you to buy them ... unfortunately, dear Margarita, we no longer have such oil and will not have it. We must look for a good Russian manufacturer. Good butter must be purchased / heated in spring-summer, when cows live / graze on natural / live / fresh grass, because to produce 1 kg of butter, about 40 liters of milk are needed ...

When Finnish, Dutch, Irish butter was on sale, the preference was given to Irish or Dutch.
Valio is sour cream. I like sweet butter.
The land of lakes is an eerie oil. One foam.
She took the milkmaid. I reheated twice - good. And on the third - it was overheated for 18 hours and it didn't get cleaned and settled.

[OlgaGera]

OlgaGera, Irish on Guy ??? !!! Yes, you, Mother, Gourmet !!!

[Ludmila]

Ludmila, Duc in the store for him the discount was freaky. The expiration date was coming to an end. Do not waste the same product.
Here I filled a new freezer with this oil and overheated it.
Cool

Added on Tuesday 18 Oct 2016 01:19 PM

Yes, you, Mother, Gourmet !!

There is little

[Lyolya]

The expiration date was coming to an end. Do not waste the same product.

Then yes, God himself ordered !!!

There is little

Lyolya, I didn't doubt a bit !!!

not a cheap natural oil ...

Thanks for the recipe, today I also melted the butter, the taste and color turned out. divine..,

[lettohka ttt]

lettohka ttt,

You will blend such butter into porridge - you will be delighted!)))

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 ..

And the lid was closed, or open, I'm worried about condensation

+1 is interesting too. I want to make one pack for a trial

Hello everybody! I also stoked butter today! I bought homemade butter 800 gr. drowned strictly according to the recipe of Chuchelka in the first post. Everything worked out . Thank you so much. butter came out -380 gr. I think not enough. There is probably something wrong with the original product. But all the same I am very happy. Now I'll try with the purchased one. But how fascinating the process is! I will make it to all my relatives and give it in ceramic pots! And beautiful and useful !!!

Girls, I read a lot about the smell of ghee. And if it doesn't smell too much, what does that mean? Smell or oil?)

about the smell of ghee

It smells like a completely natural melted butter, which at the end of the melting was heated above 100 *, as if fried a little, calcined, it is also brighter in color.

Melted at below 100 * almost does not smell, there is a pleasant creamy aroma, yes. I drown in a slow cooker, it does not ignite in it.

And store-bought butter - God forbid, that there was more butter

I ignited. The color was beautiful in a liquid state. But I open the jar, I don't smell anything (
Got it, I'll try other manufacturers.

[M @ rtochka]

M @ rtochka, I have almost no cold smell either. Or I don't smell
And when warm it is very aromatic.
Recently I have been taking Brest-Lithuanian for smelting. I like.

other manufacturers.

So, shop. Undefined product composition

Yes, girls, just hot and smells like any hot oil. Cold butter, even completely cow's. doesn't smell either.

So, shop.

They bring milk in a barrel from the farm, and all kinds of milk too. They have been taking them for many years, I have been buying milk from them for 15 years. I would like to think that the butter is real
And where can I get homemade in a city (

I have recently been Brest-Lithuanian

Yeah thanks! I'll wait for the action ...
On growth, Milava scored a maximum of points. Here you have to try from it)

And I did not know that it was called that. At one time, my mother melted butter like this. It turned out grainy, golden, delicious.

On growth, Milava scored maximum points

Yes, Milava is very good, but we rarely have it, and Brest-Litovsk is almost always and often with discounts.
I buy it in the freezer, and when necessary, I melt it. It's just that I have a small pot for the ghee, for a portion of about 500-600 grams of butter. I have enough for a long time.

And where to get home in the city

Even if you take either cream or ready-made butter on the market - they also sometimes add it and make it cheaper, more than once you came across homemade cream, from which butter did not break.
If only a proven kind owner.

Yes, Milava is very good, but we rarely have it, and Brest-Litovsk is almost always and often with discounts

In Pyaterochka this week, both Milava and BL with discounts of 99-90 rubles., I bought 4 packs of BL and now I am thinking where to heat it .. in a slow cooker or a small Filipka, and if in a multicooker, then with the lid open or close?

[Natalia]

Natalia, see the recipe Admin, Tatiana, I stoked it in a slow cooker. Maybe it will work for you too.