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Yes on the butter. I make Ghee its a further step in Clarifying butter and easier to do. It s milk solids and water that contaminate the ghee.
You put the butter in a deep pot and set the temperature so it just bubbles every once and a while. The milk solids will float up then settle down and begin to brown on the bottom of the pan. The beauty of Ghee is as they brown they flavor the milk fat to a nutty flavor. So you can make it as flavorful as you want.
The smoke point on Ghee is high enough you can deep fry in it. It has a different flavor when spread on bread for morning toast. Very unctious but something you have to get used to if you are going to use it that way.
Its best used in Rice or Baking. I litterally burned my first try at it. Smelled good though so I went through the steps to filter out the milk solids (I have since learned an easier way). It was like coffee when I put it in my storage container. but when it cooled it was much much lighter and a kind of shade of grey white. OH MY GAWD was it good. it tasted almost like caramel. it was awesome over popcorn with a teeny bit of sugar sprinkled on.
It would have been most excellent to cooke peanuts in with a bit of sugar sprinkled on. I used it mostly to cook shrimp and veggies. And yes it does keep at room temperature a very very very long time. I still have about a tablespoon of it left in the jar and It has not gone rancid. At two years old.
Key is use a clean spoon Every time. and keep the jar covered at all times.
I spoke to someone in the link for food preservation research. They adamntly told me NOT to can Butter. But logic dictated to Pressure can it for the same amount of time as meat. I have four one pint jars of Ghee on the countertop. they have never been opened nor have they been pressure canned.
Oh and for the record one pound of butter yields a little less than a pound of Ghee. So Easily fits in a 1 pint jar, one inch of head space.
I am advocating Canning butter. But I am personally leaning toward some of the "Rebel Canning" techniques. So if I share a recipe Please understand I am not advocating using it.
deb
You put the butter in a deep pot and set the temperature so it just bubbles every once and a while. The milk solids will float up then settle down and begin to brown on the bottom of the pan. The beauty of Ghee is as they brown they flavor the milk fat to a nutty flavor. So you can make it as flavorful as you want.
The smoke point on Ghee is high enough you can deep fry in it. It has a different flavor when spread on bread for morning toast. Very unctious but something you have to get used to if you are going to use it that way.
Its best used in Rice or Baking. I litterally burned my first try at it. Smelled good though so I went through the steps to filter out the milk solids (I have since learned an easier way). It was like coffee when I put it in my storage container. but when it cooled it was much much lighter and a kind of shade of grey white. OH MY GAWD was it good. it tasted almost like caramel. it was awesome over popcorn with a teeny bit of sugar sprinkled on.
It would have been most excellent to cooke peanuts in with a bit of sugar sprinkled on. I used it mostly to cook shrimp and veggies. And yes it does keep at room temperature a very very very long time. I still have about a tablespoon of it left in the jar and It has not gone rancid. At two years old.
Key is use a clean spoon Every time. and keep the jar covered at all times.
I spoke to someone in the link for food preservation research. They adamntly told me NOT to can Butter. But logic dictated to Pressure can it for the same amount of time as meat. I have four one pint jars of Ghee on the countertop. they have never been opened nor have they been pressure canned.
Oh and for the record one pound of butter yields a little less than a pound of Ghee. So Easily fits in a 1 pint jar, one inch of head space.
I am advocating Canning butter. But I am personally leaning toward some of the "Rebel Canning" techniques. So if I share a recipe Please understand I am not advocating using it.
deb
Check drug stores. It’s one place I forget to check for things, and about half the time it’s cheapest there.
