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Butter is an interesting product because it's made from churning the cream. When you initially get the butter solidifying, it has a lot of whey trapped in it.
by mikekchar 7y ago
Butter is an interesting product because it's made from churning the cream. When you initially get the butter solidifying, it has a lot of whey trapped in it. When you make ghee, you are getting only the fat from the butter -- so you have none of the water and none of the whey proteins. This means that your yield of ghee is often much lower weight than the original butter. You can actually buy butter with almost no water left in it -- but it's also about 5 times the price ;-). I have some cultured butter that I use sometimes and it's actually a bit frustrating because it doesn't foam like cheap butter will -- because there is no water left in the butter. Anyway, while you will probably same some money making your own ghee, you'll probably be surprised at how low the yield will be if you don't start with super expensive butter to begin with.
- deleted 7y ago[deleted]
- mirimir 7y agoFor foaming, and to check the temperature, just flick in a little water.
- fencepost 7y agoYou should be able to get a decent idea of expected output and fat percentage by looking at the nutrition label and doing a bit of math. US butter is typically 80% fat, European ones may be 82-84% but if sold in the US might also just be using the brand name and US percentages. A nice primer: https://www.tastecooking.com/all-about-butter/ https://www.tastecooking.com/all-about-butter/ Regarding the "always unsalted" advice in there, I've seen discussion from high level cooks in the past few years of "just get salted; it keeps better and when we actually tested recipes it made no difference."