Guy oil

A question from a beginner.
I carefully read the whole topic
if I understood correctly
1) Frying in vegetable oil is harmful
I did not get that
What is the difference between ghee and ghee butter.
Only in accusatory (for several minutes) annealing?
Or am I missing something?

ghee butter is ghee, high-quality ghee (and the longer you heat and the better to look after it and skim the foam on time, the better it is).
Ordinary butter consists of 80% milk fat, 18% water and 2% proteins, which begin to burn already at a temperature of 120 ° C. In the reheated butter, these solid protein particles are absent, since when overheated protein substances (white colors) are separated from the clear yellow milk fat. To get ghee, it is necessary to melt the oil until the solid protein substances slightly darken and, having become heavier, settle to the bottom.
In the process of obtaining ghee, all the liquid evaporates and only pure, amber-colored milk fat remains.

Today I made Guy butter, took 400 gr. a pack of oil, but I had it somewhere in 20 minutes it became transparent and at the bottom there was a white sediment, I poured everything into a ceramic pot, maybe the sediment did not need to be drained? I removed the foam, it is so tasty

Today I made Guy butter, took 400 gr. a pack of oil, but I had it somewhere in 20 minutes it became transparent and at the bottom there was a white sediment, I poured everything into a ceramic pot, maybe the sediment did not need to be drained? I removed the foam, it is so tasty

at the bottom it is a protein sediment. They did the right thing, that they poured it, it starts burning very quickly and spoils the taste of all the butter. There should be practically no boiling and then it will not form.

And the fact that it took only 20 minutes to prepare is not a little?
And I read such a question at the beginning that foams can be added to porridge instead of butter, and where else can they be adapted. I'm like a true crest, it's a pity to throw out

GHI preparation time table depending on the amount of oil:

1. 450g butter - heat for about 1 hour.
2. 900g butter - heat for about 1 hour 30 minutes.
3.1.4 kg of butter - heat for about 2 hours.
4. 2.3 kg of butter - heat for about 3 hours.
5. 4.5 kg of butter - heat for about 5 h. 15 min.

And be sure to strain ...
===================
Here it is quite interesting:
🔗

Thank you, all the same, I drowned it a little, well, there will be nothing more attempts, then ... I will accelerate

girls, I've been doing ghee for several years now, the average time is 30-40 minutes - 2 kg.
I do a full body massage with ghee, it soothes and warms very well, especially in winter.

[Scarecrow]

at the bottom it is a protein sediment. They did the right thing, that they poured it, it starts burning very quickly and spoils the taste of all the butter. There should be practically no boiling and then it will not form.

Scarecrow, if you can explain, please - Do you need to heat the oil on a very low heat all the time of cooking so that there is no boiling, and then during the cooking process the white precipitate below does not form at all?
Yes, and also - what kind of butter is best to take for this, what company, brand?

It is better to take oil with a higher fat content (82%), without any additives. The brand is not important, the main thing is that the composition is good. Overheat without boiling, then the protein will curl up and float, it must be removed. Almost nothing should form at the bottom.

And if there is absolutely no time, buy good ghee. Only good. Comes across a bunch of oils with a huge amount of all sorts of additives. We don't need them, we need natural oil.

And I read such a question at the beginning that foams can be added to porridge instead of butter, and where else can they be adapted. I'm like a true crest, it's a pity to throw out

Recently, I have been trying to heat butter on the same day that I bake bread, and I put all the skimmed foams into the dough, replacing butter and milk powder with them. And those that remain at the bottom (there are not many of them, but still exist) I add to the porridge.

I heat 1.2 kg of 82.5% fat, as a rule, 1 hour 40 minutes, stirring constantly at the end.

Thank you, so we will add to bread and porridge

Thank you, Chuchelka.

[Scarecrow]

Scarecrow thanks for the ghee. Now I constantly drown it and cook a lot on it. By the way, I was baking thick waffles here, so if you put ghee on a hot waffle, it is impossible to come off. My friend and I used to drink so much

[Scarecrow-sensei,]

Scarecrow-sensei, Can you make ghee in a milk cooker - in a water bath - instead of a saucepan? Will it work? It won't burn in a milk cooker, will it?

[melrin]

I think you can. The protein will curl up and foam, the temperature will be enough for it. But. Then, when the oil becomes transparent, you will have to pour it somewhere in order to directly ignite a little. Up to intense pinkish color.

melrin

You are welcome! This oil improves the taste of any dish so much that it would be a sin not to buy it. And if you cook it yourself, then just wah-wah ...

This oil improves the taste of any dish so much that it would be a sin not to buy it. And if you cook it yourself, then just wah-wah ...

I love to cook everything myself, as much as possible

[Scarecrow]

Scarecrow thanks for the reminder of ghee ... I love it since childhood ... this taste and aroma !!!!! though she did it herself from time to time ... recently I re-read about how useful it is and found one simple recipe .... mix ghee, honey, dried fruits and chopped nuts in equal proportions. pour all this with fermented baked milk .... delicious and healthy breakfast. helps to maintain the immune system, especially during the period of viral infections ... I made some oils and now I enjoy ...

And I want to thank you Today I heated a jar

Now I'm drowning oil. There are 2 questions
1. Warm up to 120 grams in another dish, or in the same
2. Drain the oil without disturbing the sediment, right?

The first time I did it without water. And the second and subsequent times I did it with water. I'm so calmer.

and when pouring the finished oil, can water get into it?

and when pouring the finished oil, can water get into it?

There will be no water left. All will evaporate. only a white precipitate will remain.

oh what did I do! what have you done! I made chocolate from ghee .. I added cocoa powder (natural, no additives) and stevioside ... I'll tell you that ghee is very tasty in itself, and chocolate in general turned out to be awesome !!! ...
in general, the bank had to be hidden ... from myself in the first place ... the child gets up in the morning with the words, "let's go make a sandwich." ...

oh what did I do! what have you done! I made chocolate from ghee .. I added cocoa powder (natural, no additives) and stevioside ... I'll tell you that ghee is very tasty in itself, and chocolate in general turned out to be awesome !!! ...
in general, the bank had to be hidden ... from myself in the first place ... the child gets up in the morning with the words, "let's go make a sandwich." ...

Wow, no matter what And that you can eat it like that, I mean ghee, I thought they only fried on it.

And that you can eat it like that, I mean melted

, very much even possible! straight with spoons ... and without bread it is delicious !!!

In Kenwood I put oil on the "LOU" ... I just looked, and there was sediment at the bottom ... I removed the foam from above ...

I also liked to drown the oil in the cartoon ... the film from the bottom like a pancake then took off. I thought the aftertaste would remain .. but everything worked out great!

Yana, and on what mode did you drown the oil in the cartoon and how long, after all, you have Panasonik, did I understand correctly?

[nakapustina]

nakapustina Yes, I have a Panasonic 18. for extinguishing. with an open valve. I will not say exactly in time. I put it on for an hour and a half, but turned it off earlier .. I just came up from time to time and looked. I melted one oil more slowly, another faster, but it turned out darker. I bothered him less and at the bottom the layer turned out to be larger .. next time I will definitely write it down on a piece of paper and unsubscribe.

Yana, thanks

Melted butter, well, and froth with cookies ... ate ...

[Irina]

Irina, and how long did it take ??

Well, I've read a lot about yummy, tomorrow I'll buy some butter and I'll do it (zasverbilo directly).

I set the butter at two o'clock in the afternoon (did not look at the time), left, and at 6 pm it was already melted. Well, I held it for another hour, just in case, then poured it into the pots, and the foam and sediment (I did not stand over it and did not collect the foam every ten minutes, therefore, there is sediment) - into separate jars ... milk. Doesn't taste bitter. I'll put it in my bread tomorrow.

4 hours on Low is listed .. grams were there kilograms? I’ve just finished, tomorrow I’m going to heat it, but I’ve never done it at MVD.

Girls, but I just want to drown butter in a cuckoo, what do you think if at a temperature of 85 'for two hours the lid should be closed or not?

[matroskina]

I forgot too matroskina to ask about the lid - to close or not?

Ludmila, I would not close ... from sin.

I'm not in the Cuckoo, but in the Kenwood slow cooker. I closed the lid ... Otherwise, it wouldn't have been heated ... There was a lot of butter ... three kilograms ... We bought it as the freshest sweet cream, and it, of course, is made of cream, but not too tasty, with a taste sour-sour cream, now it's normal ...

I think that in a slow cooker there will be nothing terrible if the lid is closed (the temperature is below 100g.), But in the multitask - only without a valve / with an open lid (depending on the multi), because a drop of water will splash into the hot oil but not one - it will be enchanting.

Yeah, put it in Kenwood. I closed the lid.

I closed the lid. only when heating in a cartoon, do not forget that when the valve is open, on the extinguishing program, the temperature will be higher than if you did it with the valve ... so it takes less time ... but for drops I somehow did not pay attention. when you open the lid, condensation flows into the container ...

Not .. about the program Quenching there is no talk .. current on the program languor.

I fired .. everything is ok. When the current was drained, the sediment could not separate in any way. I'm used to it being welded in a saucepan and not going through cheesecloth. And then just white flakes .. I had to leave a lot at the bottom.

I collected this whole thing (sediment), and today I added it to bread ... And butter and milk are two in one ... TastyAAA ...

Yeah, I also collected it.

Natus, thanks for the butter recipe, it turned out sooo tasty. Only in a cuckoo I won't do it anymore. On the long cooker mode at the third level, the oil was cooked for almost 6 hours. It can be seen that it lacked temperature, it did not boil at all and only a couple of teaspoons separated the foam. In the frying mode (first level), it fired in different directions, so I again switched to a long-cooker. But all my ordeals were rewarded with fragrant oil !!! Maybe someone will use my experience of experimenting with a cuckoo. (so unaccustomed to pots that cooking in them is just a disaster).

Repeatedly made this oil in the oven. The difference in taste between cooked on the stove and in the oven was not determined - the main thing is not to stand over the soul of a saucepan with a slotted spoon and catch the foam. I will not write the details, they are by reference 🔗... Pay attention to the flavored oil options as well. If I bake pies with fruit filling, I must add ginger oil to the dough

Thank you very much, I was planning to make ghee for a long time, the process of a long preparation was frightening. Made in the oven in a thick Teflon saucepan. Minimum costs - excellent results.put it in the oven - 800 g of butter, 72.5% fat for 2.5 hours - pulled it out, everything is ready.

[zoyaaa]

Thank you very much, I was planning to make ghee for a long time, the process of a long preparation was frightening. Made in the oven in a thick Teflon saucepan. Minimum costs - excellent results. put it in the oven - 800 g of butter, 72.5% fat for 2.5 hours - pulled it out, everything is ready.

zoyaaa, I'm glad that you got butter. The main thing: hands are free from catching foam and a timer is not needed in my head - only to peep into the oven from time to time, although I am guided more by the nutty smell.

Oh, girls ... I have read a lot here and decided to heat oil on a tiddly fire for the third hour already, the foam was active at first, now it is practically nonexistent, the mass became thick and does not become transparent at all. It smells delicious, similar to syrup, only thick. Is this how it should be or my oil is wrong? took 82%, herbal supplements are not indicated ...

... the mass has become thick and does not become transparent at all. It smells delicious, like syrup, only thick. Is this how it should be or my oil is wrong? took 82%, herbal supplements are not indicated ...

Are you disturbing him? In fact, it should already be of a beautiful translucent sunny color. And at the bottom is a layer of white byaki.

do you need to interfere?