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Gritty Ghee

Shel_B

By Shel_B
in Cooking

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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


 

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

 

 

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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


 

Shel_B

Shel_B

Posted
  • Topic Starter
Posted

Yesterday I made another batch of ghee, and this was the best yet, although not quite perfect. The heat may have been a skosh too high, but the result gave me a medium amber liguid as clear as spring water. Judicious skimming and careful pouring negated the need for any filtering.  After cooling, I tasted, and this was the nuttiest-tasting ghee I ever made.  Some milk fat solids stuck to the bottom of the pan, so that's why I thnk the temp was too high. The pan cleaned up quickly and easily though. Next batch will be made with a better quality butter, mostly to see if there's any qualitative difference between brands. Thanks to everyone who jumped in earlier ... the info was helpful.

  • Like 1

 ... Shel


 

blue_dolphin

blue_dolphin

Posted
Posted
2 hours ago, Shel_B said:

Next batch will be made with a better quality butter

Just curious, what defines “a better quality butter” for you? 
Fat content?  
Something else? 
Seems like the flavor components found in cultured butters, for example, would be filtered out in the process of making ghee. 

Shel_B

Shel_B

Posted
  • Topic Starter
Posted (edited)

Based on the info I've accumulated, news reports and reviews, the butter I used was made by Bunge, and they were rated poorly in a few reviews. I'd like to find a european-style butter, or even an american butter that's of a brand I trust, like Clovr-Stornetta for something local or  Plugra perhaps.  I don't know what would be lost in the cooking process, but my intent is to just get a known, good quality butter. There's a market nearby that carries many brands and many arieties  in those brands. I'll just see what they offer and pick one. If it's one that's nuanced in flavor, it would be nice to see what happens to those flavors during the process. I'm not too concerned with fat content, but again, it would be nice to see how it affects the result. I don't think it will, at least not much.  I'd like to see the results for myself rather than rely on opinions from  others

Edited by Shel_B (log)

 ... Shel


 

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