bnb
Girls, help me figure it out!
I bought 1 liter of liquid cream on the market. Frozen, when thawing, the steel is hard, tiny, like butter ...
Yesterday I began to heat 750 g in the oven for about 2 hours (the oil was boiling slightly, although the temperature was reduced from 150C to 120C).
On top of the amber liquid, it turned out less than 200g! The rest is white dregs, sour taste ...

And today this amber liquid has already stratified: on top of a slightly transparent liquid, below it is yellow turbid ... Standing in the kitchen, it is not frozen at all, there are no grains ...
What happened? What is the reason?
Irgata
NatashaBut why didn't you knock butter out of the cream first?

Now what is yellow - merge. will be like ghee. The rest is a kind of buttermilk.
If the cream was not thick, then the yield of whipped butter would be less, and the yield of already melted butter would be even less. So everything is fine with you.

The product is not lost - very good as an addition to butter dough.
Quote: bnb
white haze, sour taste ...
In pancakes. in muffins instead of sour cream.
Admin
Quote: GuGu
and if in a multicooker, then with the lid open or close?

Better in a multicooker!

Here is a method for a multicooker, you get a quality product.

Guy oilGhee (Russian butter) in a multicooker Marta MT-1989
(Admin)


It's better to close the lid Ghee (Russian butter) in a multicooker Marta MT-1989 # 78
bnb
Irsha, thank you very much for your answer!
I realized my mistake, I will make butter first ...
I just decided, since it remained hard and tiny during defrosting, it means that the butter is already ...
Scarecrow
bnb,

Rather vegetable fats. How margarine hardens in the refrigerator. Therefore, they remained firm after defrosting.
bnb
Scarecrow, - that's horrible! Do private traders already know how to do this ?!

And taking this opportunity, Nata, take another admirer of your amazing Gift!
This is not "Culinary Detective", but a Poem, Song! And if there was such a term (but it can be created) "Poet of Culinary Art", then by right it would belong to our beloved Scarecrow!
Scarecrow
bnb,

Private traders already know how to do this better than anyone, unfortunately ...

You come to the blog too. We often have a party there))).
bnb
Scarecrow, thanks for the invitation - definitely !!!
Bozhedarka
Thanks for the recipe, very tasty butter, I wish I did it before. I fried pies, it took 2 tablespoons for 4 pans, the oil did not burn, it was not very absorbed into the dough. My liver also approved of the oil, I can't eat fried at all, but this oil has no heartburn, no nausea, and there is no heaviness in my right side. I even soaked the bread in warm oil, I thought it would twist after that, no, as if nothing had happened. Before that, she simply dissolved a block of butter, salted it, delicious with bread, but three days of nausea and pain are not worth it. I put a drop of oil on my nails, for the first time in 20 years I grew one and a half centimeters, cut it off by the usual 3 millimeters because it is inconvenient. I would like to make a hair mask, but I'm afraid I won't wash it right away, and I don't want to walk with oily hair
Scarecrow
Bozhedarka,

Maybe something from the protein part was not accepted by your liver? Because ghee is pure milk fat with a completely separated protein part. An analogue of vegetable oil, but of animal origin ...
Bozhedarka
Quote: Scarecrow
Maybe something from the protein part was not accepted by your liver?
maybe, but I also can't eat vegetable, no
Vesta
Finally I decided to make this oil. There were 10 packs of 180 grams each, the finished product turned out to be 1190 grams, not a full 2 ​​liter pot by volume. Very beautiful color, aromatic and tasty. Thanks for the recipe.
Crochet
Quote: Leska
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

Girls, do we proportionally increase the cooking time?

For overheating 1 kg. oil in the oven will take 3 hours, right?

Although, kmk, it took me less. And much more.

I forgot. I haven't done it for a hundred years.



Admin
Quote: Krosh
For overheating 1 kg. oil in the oven will take 3 hours, right

I melt butter according to this scheme, melt it and then boil it. And I also have Stalik's recommendations based on both time and temperature.

Guy oilGhee (Russian butter) in a multicooker Marta MT-1989
(Admin)

OlgaGera
Quote: Krosh
cooking time proportionally increase
Inna, ideally it should be like this. But the oil is different. Where there is more moisture, where there is less. So watch it smoothly.
I'm in the old fashioned way, in a saucepan. Extremely convenient. I put it and forgot it. The smell will remind.
Crochet
Tanechka, no words, as always), promptly and in the "bull's-eye" !!!

Quote: OlgaGera
So watch it smoothly.

Löl, and what exactly should you pay close attention to)? So that Buddha does not let it burn, not the beginning, or what?

I say youUI haven't done it for years ...
OlgaGera
Inna, I watch as the "cloud" inside disappears. No volcanoes. It became transparent, everything sank down and you see it. I am so oriented.
Well, if it's slightly burnt, then it became more fragrant)))
Crochet
Quote: OlgaGera
I watch the "cloud" inside disappear

Eva as, also, the "cloud" indicator is ..

Live and learn, and you will die like a fool (s).

Crawled through the open spaces of the institute, something cooking time 1 kg. oils in the oven, basically everywhere 1.5 hours indicate. I revised a bunch of tables, the same 1.5 h / 1 kg. oils. The maximum that I met is about 2 hours.)

Well , heaven "clouds" to help me, as they say.
4er-ta
Natasha, I am with gratitude and report. I made butter. Delicious, beautiful, and smells like. I have market butter, I took it from my milkmaid, and usually bought ghee from her. But Guy, I liked it much more, I will definitely do more, A LOT
Guy oil
Scarecrow
4er-ta,

Yes, it seems to be the same as ours and not. More intense, aromatic. Probably due to calcination.
Marika33
Quote: Wildebeest
... I pour about a glass of water into a saucepan with butter
Yesterday I melted the oil and added some water. I liked this method, there is no risk of buttermilk burning. And she separated from the oil faster with water.
Sveta, thanks for the advice.
I always harvest oil in the summer. I buy country sour cream, beat butter and reheat. In my product, I am 100% sure that this butter came out, without any additives.
Nata, thanks for the recipe!
Sour cream is now yellowish, delicious. The oil turned out to be sunny, fragrant.
*** yana ***
Good day!
Don't throw your slippers at me, but I started making ghee quite differently.
I melt a small amount of 200 grams in a glass bowl in the microwave to "rolls". It delaminates. Then I cool it down. The top layer hardens quickly. Then from one corner I poke a hole with a spoon and drain what is below .. That's it!
I warm it up for about 3 minutes, cool it for half an hour, or even faster, if I'm in a hurry. The taste is the same melt. Grains. Delicious. The liquid part in the coffee goes.
Can this be considered GI oil or not? After all, if the point is to get rid of fat from moisture and protein, then the process takes place ..
I store it in the freezer - it tastes better for me.
Scarecrow
*** yana ***,

It's not really a gi. Since you drowned oil in our village, our mothers. Gi must be melted for a very long time and slowly, and at the end it must be calcined a little until it is pinkish. As a result, the oil acquires a slightly nutty flavor and aroma. Nuuu, like roughly raw seeds and fried seeds. Just not so bright in the difference.
Irinap
Perhaps not quite in the subject, but still. I did it several times, the taste is incomparable, but then this taste disappears somewhere, nothing special. No, the benefits are natural, but I'm talking about the taste. What did I do wrong?
*** yana ***
Quote: Scarecrow
It's not really gi
Agree. But I noticed that the liver accepts this wrong GI well, compared to the same amount of plain oil.
It is necessary to try to ignite such a melt.
Scarecrow
Irinap,

Maybe do less? To be spent before "fizzles out".

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