Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Gritty Ghee

Shel_B

By Shel_B
in Cooking

 Share

Recommended Posts

Shel_B

Shel_B

Posted
Posted (edited)

Some time ago, I made a batch of ghee, following what I thought was previous techniques ... it's not difficult, there's relly not much to follow. The results were typical except that they were a little gritty.  If you can imagine the crystals in aged Reggiano, broken up, dissolving on your tongue, that might be close to what was in the ghee. In any case, has anyone experienced something like this, does anyone know what might cause the issue?

Edited by Shel_B (log)

 ... Shel


 

pastrygirl

pastrygirl

Posted
Posted

Either milk solids or fat crystals. Or salt, if you used salted butter. 

 

Gritty while cold, warm, or both?  Did you strain it?

  • Like 1
Alex

Alex

Posted
Posted

Gritty ghee: 

 

250px-Gov._Wolf_Joins_Philadelphia_Flyers_Organization_to_Encourage_Pennsylvanians_to_%E2%80%98Take_Your_Shot%E2%80%99_%2851156977424%29_%28cropped%29.jpg250px-Home_made_Ghee.jpg

 

 

  • Haha 2

Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged.  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

No amount of belief makes something a fact.  -James Randi, magician and skeptic

Shel_B

Shel_B

Posted
  • Topic Starter
Posted
6 hours ago, pastrygirl said:

Either milk solids or fat crystals. Or salt, if you used salted butter. 

 

Gritty while cold, warm, or both?  Did you strain it?

I used unsalted butter, most noticeable at roomtemp, not when warm, such as spread on toast. I didn't strain, er se, just poured off the liquid carefully and skimmed any crud off the top.

  • Like 1

 ... Shel


 

Shel_B

Shel_B

Posted
  • Topic Starter
Posted
4 hours ago, Alex said:

Gritty ghee: 

 

250px-Home_made_Ghee.jpg

 

 

 

Mine is not as gritty as that pic ishows

 ... Shel


 

 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...