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Ghee Not Solidifying

Discussion in 'Recipe Central' started by sumalynux, Sep 13, 2017.

  1. sumalynux

    sumalynux Platinum IL'ite

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    Tried doing ghee for 1st time.

    I switched off when it made a splutter sound...

    After 12hr it's still not solidifying.

    Down it's solidified to some extent. Upper layer is kinda semi solid state. Has turned yellow colour n looks like ghee anyway

    Can I cook it again to correct it or it's OK to use it this way. I am worried as I give ghee to my 2yr son
     
    Archanaanchan likes this.
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  2. bhagya85

    bhagya85 Silver IL'ite

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    has the left-over from the ghee turned goldern brown at the bottom?did you get nice ghee aroma?
     
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  3. Archanaanchan

    Archanaanchan Platinum IL'ite

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    It is ok :) The liquid ghee is a better option! indeed traditional when my grand mom made ghee she used to add some butter milk in the end to overcome solidifying:) If you have just closed when the spluttering stopped thats perfect!
    TIp: You could dry roast some fenu seeds .. powder and add while spluttering sound starts , it is said to dissolve the fatty substance in ghee and you could consume it invariable how many ever times you want in a day:) Add in some organic turmeric as well for the color. If you have seen the store bought ghee its solid and the color s different from home made ghee thats because they remove it much before the spluttering stops. its not good to consume that ghee anyhow. home made ghee is the best.
     
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  4. sumalynux

    sumalynux Platinum IL'ite

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    No it's not brown but white only..
     
  5. sumalynux

    sumalynux Platinum IL'ite

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    Thanks for confirming
     
  6. dollysonpari

    dollysonpari Silver IL'ite

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    Hi
    bhagya85 right said.. she is given the right tip to find the ghee is done right or wrong.

    Looks like ur ghee is just half done I guess im not sure.. Not evryone follow the same method to prepare the ghee.. You can try searching youtube videos which really helps..

    What I do is keep the butter in low flame or low heat and the ghee should stop the spluttering sound,(optional add very little curry leaves or methi at this stage for smell) at this stage u have to stand near the stove to monitor the ghee to remove from heat at right stage else the ghee will burn.. As soon as the spluttering sound stops you can find some residue which has turned brown at the bottom of the ghee and the gold fluid at the top. at this stage remove the ghee pan from heat and let it cool for sometime , so that the residue settles at the bottom and it will be easier to transfer the ghee to some other bottle or container. Hope it helps..
     
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  7. bhagya85

    bhagya85 Silver IL'ite

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    IMO you can reheat it till its golden brown.when done this way the ghee retains its aroma for long time.
     
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  8. sumalynux

    sumalynux Platinum IL'ite

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    Looks like I switched of when splutter started. @bhagya85 suggested will reheat till splutter stops thanks
     
  9. Nonya

    Nonya Platinum IL'ite

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    Removing the water content of butter and retaining only the fat (oily portion) is the making of Ghee. This is the reason ghee is called "clarified" butter. If melted ghee is still opaque, i.e., not clarified, it is still butter.

    When water is mixed with oil it sputters when heated. In ghee making (removing the water) low heating till all the sputter stops (all water removed) gets you the ghee.

    When the ghee is still warm, the brown sediment settles. The liquid ghee can be decanted into a clean bottle at that stage. The brown sediment can be mixed with soups (rasam, sambhar etc..) or with other things like uppuma, chutney etc. This would enhance the taste of whatever it is mixed with.
     
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  10. dermecure

    dermecure New IL'ite

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    if you can post the picture we can say exactly , any way liquid Ghee is best moreover home made is always good option ,

    Skin Specialist In Chennai
    Janani
     

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