jeanbean Posted July 29, 2015 Share Posted July 29, 2015 I made my first batch of ghee using kerrygold butter. I used a cheesecloth!!!! A cheesecloth!!! something that would have frightened me out of the kitchen before. Making ghee is a big step for me. Im only on day 3 but im beginning to enjoy cooking more and more. Link to comment Share on other sites More sharing options...
MTNan Posted July 29, 2015 Share Posted July 29, 2015 Yay you! Don't be afraid of cooking, very rarely will you mess anything up past the point of being edible. And if you do, well, consider it a learning experience and move on! Link to comment Share on other sites More sharing options...
jeanbean Posted August 1, 2015 Author Share Posted August 1, 2015 Thank u for the encouragement! Link to comment Share on other sites More sharing options...
SugarDemonBaby Posted August 5, 2015 Share Posted August 5, 2015 I'm so pleased that decent Irish butter finds it's way to all corners of the globe (I'm Irish)! I'm hoping to make it soon but I only have the salted Kerrygold in and need to wait til my next shop to get some unsalted. Link to comment Share on other sites More sharing options...
bailey.derby Posted August 26, 2015 Share Posted August 26, 2015 I just made my first batch of ghee, too! I am nervous about eating it though, because I'm not sure I did it right. If anyone can help, please comment! So I put three large sticks (like really large) into my crockpot, turned it on high and covered it for 45 minutes ish before I remembered you aren't supposed to cover it. A little while after, I noticed a lot of bright yellow substance forming on the bottom, with the clear melted butter and then the foam on top. So I stirred it.... it started to boil really quickly and the yellow film went away, but so did most of the foam on top. I waited for it to reaturn, but most of it didn't, just a little. It started getting brown and carmelizing, so I turned the heat off and double strained it. Does anyone have any advice on whether or not I should eat it? Did all the proteins get out? I'm very sensitive to dairy protein, so it's not just messing up my whole 30 I'm worried about.... Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted August 26, 2015 Share Posted August 26, 2015 I made my first batch of ghee using kerrygold butter. I used a cheesecloth!!!! A cheesecloth!!! something that would have frightened me out of the kitchen before. Making ghee is a big step for me. Im only on day 3 but im beginning to enjoy cooking more and more. Hi there jeanbean. CONGRATULATIONS!!!!!! My husband and I started on Aug 13 and he went shopping for me and had a hard time finding cheesecloth, but found it. When I made ghee -- I felt the same as you. It makes you feel you can conquer the world. AND you know what jeanbean, you can. Now make mayo...and there will be no stopping you. And once you do that....the sky's the limit. FYI, I am loving the cooking. I said to my husband, when was the last time we ate this good. WE ARE LOVING THE FOOD. Suggestion: try the grilled steak w/shallot-garlic puree and grilled avocado. I made it tonight and the shallot-garlic puree is to die for. I want to wish you great success and that you go from strength to strength. It's a great journey. Knock 'em dead Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted August 26, 2015 Share Posted August 26, 2015 I just made my first batch of ghee, too! I am nervous about eating it though, because I'm not sure I did it right. If anyone can help, please comment! So I put three large sticks (like really large) into my crockpot, turned it on high and covered it for 45 minutes ish before I remembered you aren't supposed to cover it. A little while after, I noticed a lot of bright yellow substance forming on the bottom, with the clear melted butter and then the foam on top. So I stirred it.... it started to boil really quickly and the yellow film went away, but so did most of the foam on top. I waited for it to reaturn, but most of it didn't, just a little. It started getting brown and carmelizing, so I turned the heat off and double strained it. Does anyone have any advice on whether or not I should eat it? Did all the proteins get out? I'm very sensitive to dairy protein, so it's not just messing up my whole 30 I'm worried about.... Hi bailey derby, I followed the recipe for clarified butter on page 183 in the WHOLE 30 book. I used a saucepan and you really have to watch it cooking (medium-low heat) so you can continuously skim off the dairy solids - once it looks clear then you pour thru a cheesecloth for further clarifying. I think in your attempt to make it easier, you didn't. You may want to check out the recipe. GOOD LUCK. Link to comment Share on other sites More sharing options...
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