What makes it a GOOD ghee?

Gardener972 · Apr 5th, 2008, 05:07

I've heard you talk about a "good quality" ghee. What is the criteria to be considered good quality? I've been noticing that the ghee I've been buying all differs. What's with that? Is it cow ghee that you use or something else?

SitaParityaga · Apr 5th, 2008, 08:04

Good question...I've wondered too. Homemade ghee in India is always the best tasting. The imported jar varieties, are not so tasty. When I make it at home, it comes out too "toasted" flavored.

crvlvr · Apr 5th, 2008, 09:36

Since the only ingredient in ghee is butter, it would depend ont he quality of butter. and since the only ingredient in butter is milk, it would depend on the quality of the milk.

It is easy to make your own ghee. But, it's quite easy to ruin it too. the key is the amount of heat, and turning it off at the right time. Here is a link to some of the better instructions I could find on the webs: http://www.mediterranean-food-recipes.com/ghee.html

ebby · Apr 5th, 2008, 10:46

Make it out of butter prepared at home, ie, cream collected from the milk boiled and cooled in the fridge and later churned to make fresh butter. Place this butter in a pan over a low flame till it becomes golden brown . Alternately, you can buy cooking butter (unsalted) and follow the same procedure to make good ghee.

Gardener972 · Apr 5th, 2008, 12:28

Why is it that some ghee is kind of "grainy" looking, some is very smooth, almost like shortening, yet others have liquid at the top?

Sadanand Kamath · Apr 5th, 2008, 16:21

Quote:

Originally Posted by Gardener972

Why is it that some ghee is kind of "grainy" looking, some is very smooth, almost like shortening, yet others have liquid at the top?

I don't know the reasons but I like 'grainy' looking ghee with liquid at the top the best amongst the ghee types.

Sadanand

anar · Apr 5th, 2008, 19:17

the only ghee worth eating is home made ('khaalas ghyo' in punjabi, or 'shuddh ghee' in hindi). don't touch the rest - it's just not the same.

Cardamom · Apr 6th, 2008, 01:29

Interesting thread

Ok this question about ghee comes from my inner-penny-pinching-persona:

The white milk solids that get skimmed off from either the top or bottom when making ghee - what to do with those? Can they be used for something? Does it have a name? When I made ghee last time at home it turned out well, but I felt wasteful in just skimming off the white-ish milk solids that are created when making ghee unless I also do something with them.

Any suggestions/recipes?

-C "the frugal one"

crvlvr · Apr 7th, 2008, 22:54

Quote:

Originally Posted by ebby

Make it out of butter prepared at home, ie, cream collected from the milk boiled and cooled in the fridge and later churned to make fresh butter. Place this butter in a pan over a low flame till it becomes golden brown . Alternately, you can buy cooking butter (unsalted) and follow the same procedure to make good ghee.

Unfortunately, if the milk at home is homogenized, it will affect the quality of the butter/ghee. In some cases, butter is already churned out of the milk and the factory and vegetable oil is added as a substitiute.

Gardener972 · Apr 7th, 2008, 22:57

Yesterday I was at the local Indian grocery store and was looking at the ghee. Believe it or not, there was a tin labeled "ghee" but when I looked at the ingredients, it was vegetable shortening! How can that be?!!

shashank.aggarwal · Apr 7th, 2008, 23:33

Quote:

Originally Posted by Gardener972

Yesterday I was at the local Indian grocery store and was looking at the ghee. Believe it or not, there was a tin labeled "ghee" but when I looked at the ingredients, it was vegetable shortening! How can that be?!!

There are two types of Ghee, Desi Ghee/Pure Ghee (Made out of milk) and other one is Vanaspati Ghee, which is made out of vegetable oils...

kalyani68 · Apr 10th, 2008, 08:35

Quote:

Originally Posted by Cardamom

Interesting thread

The white milk solids that get skimmed off from either the top or bottom when making ghee - what to do with those?
-C "the frugal one"

Ohhh, that's the best part! I like it mixed with rice or spread onto a piece of bread or chapati. You only need a little bit. The rest you can keep in the fridge.

I am not a huge fan of ghee but I do prefer the home-made kind over any store bought brand.

jyotirmoy · Apr 10th, 2008, 13:08

Excellent discussion here:
http://www.gourmetindia.net/forums/i...?showtopic=342

Cardamom · Apr 14th, 2008, 00:13

Thanks for the tip, kalyani68. I will try that next time I make a batch of ghee!

C

Apr 5th, 2008, 05:07	#1
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 293	What makes it a GOOD ghee? I've heard you talk about a "good quality" ghee. What is the criteria to be considered good quality? I've been noticing that the ghee I've been buying all differs. What's with that? Is it cow ghee that you use or something else?

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Apr 5th, 2008, 08:04	#2
SitaParityaga member in the forest Join Date: May 2003 Location: California Posts: 888	Good question...I've wondered too. Homemade ghee in India is always the best tasting. The imported jar varieties, are not so tasty. When I make it at home, it comes out too "toasted" flavored.

Apr 5th, 2008, 09:36	#3
crvlvr Guru Join Date: Sep 2004 Location: Hollywood Posts: 4,413	Since the only ingredient in ghee is butter, it would depend ont he quality of butter. and since the only ingredient in butter is milk, it would depend on the quality of the milk. It is easy to make your own ghee. But, it's quite easy to ruin it too. the key is the amount of heat, and turning it off at the right time. Here is a link to some of the better instructions I could find on the webs: http://www.mediterranean-food-recipes.com/ghee.html

Apr 5th, 2008, 10:46	#4
ebby Maha Guru Member Join Date: Jun 2007 Location: Mysore, India Posts: 687	Make it out of butter prepared at home, ie, cream collected from the milk boiled and cooled in the fridge and later churned to make fresh butter. Place this butter in a pan over a low flame till it becomes golden brown . Alternately, you can buy cooking butter (unsalted) and follow the same procedure to make good ghee.

Apr 5th, 2008, 12:28	#5
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 293	Why is it that some ghee is kind of "grainy" looking, some is very smooth, almost like shortening, yet others have liquid at the top?

Apr 5th, 2008, 19:17	#7
anar Senior Member Join Date: Aug 2005 Location: India Posts: 407	the only ghee worth eating is home made ('khaalas ghyo' in punjabi, or 'shuddh ghee' in hindi). don't touch the rest - it's just not the same.

Apr 6th, 2008, 01:29	#8
Cardamom Senior Member Join Date: Jan 2008 Location: New York, NY Posts: 200	Interesting thread Ok this question about ghee comes from my inner-penny-pinching-persona: The white milk solids that get skimmed off from either the top or bottom when making ghee - what to do with those? Can they be used for something? Does it have a name? When I made ghee last time at home it turned out well, but I felt wasteful in just skimming off the white-ish milk solids that are created when making ghee unless I also do something with them. Any suggestions/recipes? -C "the frugal one"

Apr 7th, 2008, 22:57	#10
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 293	Yesterday I was at the local Indian grocery store and was looking at the ghee. Believe it or not, there was a tin labeled "ghee" but when I looked at the ingredients, it was vegetable shortening! How can that be?!!

Apr 10th, 2008, 13:08	#13
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,384	Excellent discussion here: http://www.gourmetindia.net/forums/i...?showtopic=342

Apr 14th, 2008, 00:13	#14
Cardamom Senior Member Join Date: Jan 2008 Location: New York, NY Posts: 200	Thanks for the tip, kalyani68. I will try that next time I make a batch of ghee! C

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