Ghee

This stuff is OP. Without the whey it doesn't burn and I can cook paying almost zero attention, it also spreads out and keeps an even coating/sticks to the pan much better than veg oil. Clarifying butter is a huge pain in the ass to do at home. Its great value for the convenience it provides and you ought to use it.
And before you start, I'm white.

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  1. 1 month ago
    Anonymous

    >Clarifying butter is a huge pain in the ass to do at home.
    It's not so bad if you do a big batch, like 2+ lbs at a time. You could even do huge batches and since it lasts for months at room temp it would be fine. Buying it is expensive, it's usually twice the price of butter in my area.

    • 1 month ago
      Anonymous

      Its like 10 bucks for a jar of decent ghee vs 5ish for some kerrygold yes, but thats what I'm saying, the proportion doesn't matter, its 5 bucks, and not having to go through all that is worth 5 bucks.
      Its also not something where extra effort sees extra rewards. Big batch DIY pays off in things like stock, not so with clar butter, unless you're already buying expensive farmers market butter to begin with.

      • 1 month ago
        Anonymous

        Last batch I made at home led to me destroying a nice pair of pants. So frick it, I'm just buying it now.

        • 1 month ago
          Anonymous

          how did you manage that?

          • 1 month ago
            Anonymous

            He drained it into pooper and it caused fat shits later

    • 1 month ago
      Anonymous

      I've never even seen it for sale, only Ghee.

      • 1 month ago
        Anonymous

        This comment sent me down a rabbit hole of how they process ghee in a factory, and I found an Indian company selling an entire ghee production plant for $60,000 or at least all the equipment you'd need to start one.
        I did also confirm my suspicion as to why you mainly see ghee for sale, and not clarified butter. The browning of the milk proteins when making ghee at scale simply makes it much simpler to separate, and filter compared to making clarified butter where you have to skim the proteins before they start to brown.

  2. 1 month ago
    Anonymous

    Also, even though it may cost more you can use less than butter, as butter has more water content.

  3. 1 month ago
    Anonymous

    How is making ghee "a huge pain in the ass?" Be specific, exactly what step is too much effort?
    >put butter in saucepan
    >heat butter on medium heat
    >stir occasionally until solids separate
    and begin to brown
    >strain through cheese cloth, or fine mesh sieve into jars
    Takes like half an hour max, and it doesn't really require any high level of attention until the last 5 minutes or so when browning the solids to make sure they don't burn.

    • 1 month ago
      Anonymous

      Or i could just pay 5 extra dollars and have enough easily for 2 months and no dishes.

      • 1 month ago
        Anonymous

        That little jar lasting you two months means you aren't using nearly enough.

        • 1 month ago
          Anonymous

          I made smash burgers for people a few nights ago. Not even a full table spoon allowed me to make like 10 of them, and the coating was still good by the end. Butter would have burned long before that unless nursing the temp, and veg oil would'nt have been even, it would have stuck to the food, and i'd have needed to use tons more.
          You don't need to use much.

          >1 sauce pan
          >1 spoon or spatula
          Oh no, how will I ever get all of these extra dishes cleaned? :'(

          >half an hour of my time + dishes
          even as a neet this wouldn't be worth it. unless theres a value add (like i mentioned for stock) i'm not wasting my time for 5$.

          • 1 month ago
            Anonymous

            >even as a neet this wouldn't be worth it.
            Unwrapping these blocks of butter and putting them in the sauce pan is just too much of a waste of time! I could have spent these valuable seconds shitposting on Culinaly! And now I must begin the arduous process of doing whatever I want while they melt! AAAAAHHH I'M GOING TO LOSE MY MIND! THIS IS TOO DIFFICULT!

            • 1 month ago
              Anonymous

              Thats right!

            • 1 month ago
              Anonymous

              10 minutes of reading Culinaly later, the butter is already melted, and starting to bubble. Turn the heat down to low, a quick stir, and back to shitposting. You know what, this isn't so bad after all.

            • 1 month ago
              Anonymous

              https://i.imgur.com/zl11ALD.jpg

              10 minutes of reading Culinaly later, the butter is already melted, and starting to bubble. Turn the heat down to low, a quick stir, and back to shitposting. You know what, this isn't so bad after all.

              https://i.imgur.com/nrM3qk8.jpg

              [...]
              Buying the pre-made ghee at a marked up price purely for "convenience" is actually poor person behavior. Also I'm using Kerrygold, if I was actually trying to pinch pennies I'd just use the generic bulk stuff that's actually cheaper.

              https://i.imgur.com/bKEd9g6.jpg

              30 minutes later and it's almost ready. You could strain it now if you don't like the nutty flavor from the browned milk solids, but I like to let mine get pretty dark. I'll just turn the heat back up to medium and keep an eye on it for the next 5 minutes. Basically the only actual hands on time of the entire process, besides unwrapping the butter, and pouring into jars.

              https://i.imgur.com/ti4sp7g.jpg

              Why is everyone on this board deathly allergic to even the most basic of food preparation, and cooking? Like simmering some butter for 30 minutes is supposedly too much of a pain in the ass. Chopping up vegetables is just too impossible a task.
              Also here's the finished product. 1 quart of delicious golden goodness. It took me maybe 10 minutes max of actual hands on "labor" if you can count unwrapping 4 blocks of butter, adjusting the temperature knob a couple times, stirring for a few minutes, and pouring into a jar as "labor."

              Absolutely based, I kneel. So many people talk shit on this site but almost none of them back it up.

      • 1 month ago
        Anonymous

        >1 sauce pan
        >1 spoon or spatula
        Oh no, how will I ever get all of these extra dishes cleaned? :'(

      • 1 month ago
        Anonymous

        Why are you so lazy and unadventurous? You have a simple path laid before you with reward for a tiny amout of effort but you can't even lift your fat american ass out of your lazyboy for even a moment.

      • 1 month ago
        Anonymous

        Dont bother anon, Culinaly is by far the poorest board on Culinaly, 5 dollars to most of them is life or death

      • 1 month ago
        Anonymous

        this, cooking is the lowest ROI activity one can do

        • 1 month ago
          Anonymous

          Skill issue.

      • 1 month ago
        Anonymous

        Dont bother anon, Culinaly is by far the poorest board on Culinaly, 5 dollars to most of them is life or death

        it's $5 here, $5 there, and before you know it you pay $50 every month for basic things that every competent adult running a household can do with minimum effort or time investment

    • 1 month ago
      Anonymous

      Do you get paid $10 an hour?

    • 1 month ago
      Anonymous

      you can even make it in the microwave easily

    • 1 month ago
      Anonymous

      Oh shit it's literally that easy. I'm still not going to make it because why would I do that.

      • 1 month ago
        Anonymous

        >why would I do that.
        Well for one you can choose the type of butter. I like grass-fed for a deep yellow color, and I just prefer the flavor. You can also choose exactly how dark you want to brown the milk solids, and subsequently how intense the nutty flavor becomes. I like my ghee to be very dark. On top of all that, you get to keep the browned milk solids which you can add to cookies to give them an insane amount of browned butter flavor.

  4. 1 month ago
    Anonymous

    I like to use it 50:50 with coconut oil.
    The coconut oil for the cooking and ghee for the tadka (tempering)

  5. 1 month ago
    Anonymous

    I bought a big jar of it at Costco. I exclusively use it to sear my steaks after getting tired of using beef fat missing the buttery flavor. No complaints here it'll last me a very long time and gets me a good crust

    • 1 month ago
      Anonymous

      Ghee is also the GOAT for popping popcorn. Gives it that nice nutty, buttery flavor without burning. Popcorn is probably responsible for like 80% of my total ghee usage.

      • 1 month ago
        Anonymous

        Still needs Flavacol

      • 1 month ago
        Anonymous

        I like to pop it in ghee, and for the topping I just barely simmer butter until the water is evaporated so it won't make it soggy. Ghee is good but actual brown butter with the solids in it still has a lot of flavor.

  6. 1 month ago
    Anonymous

    >Clarifying butter is a huge pain in the ass to do at home
    What?
    How do you clarify butter?
    I did it once and thought it was pretty easy.

  7. 1 month ago
    Anonymous

    I like peanut oil

  8. 1 month ago
    Anonymous

    >ghee
    >this stuff is op
    Once all the humans are gone, who do you think is going to win the war? ChatGPT or sentient ghee?

  9. 1 month ago
    Anonymous

    [...]

    Buying the pre-made ghee at a marked up price purely for "convenience" is actually poor person behavior. Also I'm using Kerrygold, if I was actually trying to pinch pennies I'd just use the generic bulk stuff that's actually cheaper.

    • 1 month ago
      Anonymous

      If Costco had UNSALTED Kerrygold I'd use that, but they don't.
      So I got the Kirkland unsalted sweet cream butter. I'm still good, right? RIGHT?!
      I think I'd have to order the bulk Kerry unsalted online. Where'd you get it?

  10. 1 month ago
    Anonymous

    30 minutes later and it's almost ready. You could strain it now if you don't like the nutty flavor from the browned milk solids, but I like to let mine get pretty dark. I'll just turn the heat back up to medium and keep an eye on it for the next 5 minutes. Basically the only actual hands on time of the entire process, besides unwrapping the butter, and pouring into jars.

    • 1 month ago
      Anonymous

      https://i.imgur.com/ti4sp7g.jpg

      Why is everyone on this board deathly allergic to even the most basic of food preparation, and cooking? Like simmering some butter for 30 minutes is supposedly too much of a pain in the ass. Chopping up vegetables is just too impossible a task.
      Also here's the finished product. 1 quart of delicious golden goodness. It took me maybe 10 minutes max of actual hands on "labor" if you can count unwrapping 4 blocks of butter, adjusting the temperature knob a couple times, stirring for a few minutes, and pouring into a jar as "labor."

      How is strained butter better than normal butter? What does it do for baking?

      • 1 month ago
        Anonymous

        Clarified butter, or ghee is shelf stable since all the water has been cooked out, and the milk proteins have been removed. You wouldn't want to replace regular butter with ghee in a baking recipe for that fact. You would end up with a dry product with a different flavor due to the lack of moisture. However you could use it to replace something like vegetable oil I suppose. The main benefit of ghee is that since it doesn't have any of the milk solids you don't have to worry about them burning, and can use it for high heat cooking like searing meat, roasting potatoes, popping popcorn, etc.

        • 1 month ago
          Anonymous

          >why would I do that.
          Well for one you can choose the type of butter. I like grass-fed for a deep yellow color, and I just prefer the flavor. You can also choose exactly how dark you want to brown the milk solids, and subsequently how intense the nutty flavor becomes. I like my ghee to be very dark. On top of all that, you get to keep the browned milk solids which you can add to cookies to give them an insane amount of browned butter flavor.

          Thanks.

  11. 1 month ago
    Anonymous

    I buy ghee, bacon fat and duck fat at the store, frick prep work.
    hell, if I could buy mirepoix at the store, I'd never chop another veg.

    • 1 month ago
      Anonymous

      Why is everyone on this board deathly allergic to even the most basic of food preparation, and cooking? Like simmering some butter for 30 minutes is supposedly too much of a pain in the ass. Chopping up vegetables is just too impossible a task.
      Also here's the finished product. 1 quart of delicious golden goodness. It took me maybe 10 minutes max of actual hands on "labor" if you can count unwrapping 4 blocks of butter, adjusting the temperature knob a couple times, stirring for a few minutes, and pouring into a jar as "labor."

      • 1 month ago
        Anonymous

        there are limits to how much of my time I'm willing to devote to base prep.
        I don't make my own bone broth or vineger either.

        if you like mixing potions, more power to you.

      • 1 month ago
        Anonymous

        That sort of work was left for the woman of the house, who didn't have a job; or servants if you were wealthy.

    • 1 month ago
      Anonymous

      >Without the whey it doesn't burn
      Anon, ghee by definition has burnt whey/protein to purposefully give it a nutty deep flavor. If you're c00ming your pants over ghee, I wonder how you'd react to the superior clarified butter which is ghee but without the burnt/caramelized whey/protein.

      Also, try out beef tallow. That shit slaps too.

      you can freeze your mirapoix. It won't be as good but you can do it. Personally, I like prep work as it makes me feel like I'm accomplishing something with my inane life.

  12. 1 month ago
    Anonymous

    >And before you start, I'm white.
    okay pajeeta

  13. 1 month ago
    Anonymous

    A quick scrubbing and she's ready to go again. Tally that up to 12 minutes of "labor."

    • 1 month ago
      Anonymous

      In fact, we ARE going again! I fricking love ghee, mwahahahaha!
      Just using up some older Costco butter that was close to it's best by date this time.

      • 1 month ago
        Anonymous

        I would never just have a bunch of shitty butter on hand.
        how much money did you spend on the butter you're now spending time converting to ghee?
        was it more than the 5 extra bucks I'd spend on just buying ghee straight up?

        • 1 month ago
          Anonymous

          My local Costco didn't have the 2lb pack of Kerrygold in stock sometime around Christmas, so I got the 4lb pack of Costco brand instead. I hadn't used it all up since they got the Kerrygold back in stock. I had 1.25lbs left that has a best by date later in March, so I figured I'd use it for some ghee while I'm already in the groove.

          • 1 month ago
            Anonymous

            you sound like a family shopper, or at least someone with a chest freezer.
            I'm just a humble singleman, I buy butter 1 pound at a time.

      • 1 month ago
        Anonymous

        I'm glad you've enjoyed yourself. Even if it is a waste of time procedural task.

  14. 1 month ago
    Anonymous

    I make my own it's 1/4 the price. I make almost 2 pounds at time. also white.

  15. 1 month ago
    Anonymous

    >Clarifying butter is a huge pain in the ass to do at home
    >heat butter
    >strain when it's a superior dark brown nutty clarified butter and not geegee trash
    WHOAA

  16. 1 month ago
    Anonymous

    You sound like Big Ghee

    • 1 month ago
      Anonymous

      FOR YOU

  17. 1 month ago
    Anonymous

    Good morning saar

  18. 1 month ago
    Anonymous

    Ghee israelites are at it again FRICK OFF

  19. 1 month ago
    Anonymous

    >pain in the ass to do at home
    Lol all the ghee in India pre westernization was made in homes by women of the household.
    You're just lazy.

    • 1 month ago
      Anonymous

      >Lol all the ghee in India pre westernization was made in homes by women of the household.
      You mean the ones that didn't have to go to work?

      • 1 month ago
        Anonymous

        >go to work
        Running the household is a full time job.

        • 1 month ago
          Anonymous

          Part of which would be making ghee, making my point. They had little other affairs to deal with.
          And it's really not nowadays, so many household jobs are automated, women could have do much free time if they were still housewives. Unfortunately for them, they seem incapable of having a hobby.

  20. 1 month ago
    Anonymous

    >OP is a lazy loser losing out on having a delicious spoonful of fresh crispy milk solids (in short "a gay")

    • 1 month ago
      Anonymous

      for the first time in my life I will agree with an anime poster on Culinaly but I shan't not tell you to kys weeb gay

      • 1 month ago
        Anonymous

        Anime website.
        >b-but it's not anymore
        Guess Germany isn't Germany anymore since it's full of Turks.

  21. 1 month ago
    Anonymous

    >Clarifying butter is a huge pain in the ass to do at home
    How? I chuck five blocks of butter in a pot, leave it at medium heat for 30 minutes, and it's ready to be strained.

  22. 1 month ago
    Anonymous

    >it doesn't burn and I can cook paying almost zero attention,
    Maybe not burn but I have noticed that it will turn very clear (instead of amber coloured) and lose its aroma completely if overheated.

  23. 1 month ago
    Anonymous

    Pro tip, you don't even have to bust out a strainer. Just have a small separate dish for the ghee you're going to use first, pour the top layer into that, pour 90% of the rest into your jars for storage, then dump the last bit into the separate dish.

  24. 1 month ago
    Anonymous

    Absolutely astounding that you guys are shitting on home made ghee/clarified butter so hard.
    You know this is the cooking board right? Its a hobby.
    Boil it for like 20 mins and pour through a cheese cloth while your ROI goes to shit because you could be earning drops in fortnite

    • 1 month ago
      Anonymous

      >You know this is the cooking board right? Its a hobby.
      Culinaly is one of the hobby boards where it's basically a necessity so >50% of the posts are from people just b***hing about the fact that they have to do it.

  25. 1 month ago
    Anonymous

    >oh my God it's so nutty I love ghee!

  26. 1 month ago
    Anonymous

    how. much butter makes how much ghee?
    because it does seem very easy, so it might be worth buying extra butter, but not if it's like 8:1
    I don't buy shitty butter, so I don't wanna downgrade my butter just to have homemade ghee.

    • 1 month ago
      Anonymous

      You don't lose much. Just the milk solids that cook and fall to the bottom. Probably no more than two tablespoons of solids per pound of butter.

      • 1 month ago
        Anonymous

        shit, gonna ghee it up, then.
        good thread.

  27. 1 month ago
    Anonymous

    How do you get it back solid
    Kroger brand is all runny 20% liquid bullshit
    The 4th and heart brand is always perfect spreadable ghee but $12 a jar

    I don't want some natural peanut butter bullshit ghee if I make it myself

    • 1 month ago
      Anonymous

      Grass-fed butter has higher levels of unsaturated fats, so when you use it to make ghee small amounts of liquid unsaturated fats will sometimes collect at the top. It's normally not an issue, but in your case it could be a quality control problem where you just happened to get a jar that had a higher than normal amount of unsaturated fat causing a significant amount to pool on top.

  28. 1 month ago
    Anonymous

    i love ghee so much sars

  29. 1 month ago
    Anonymous

    I only cook with ghee or butter, depending on the heat level. It works with everything.

  30. 1 month ago
    Anonymous

    'Muricans have grocery stores the size of small towns and yet you can't buy a tub of clarified butter?

    • 1 month ago
      Anonymous

      Yea bc americans need two aisles entirely dedicated to chips and soda

  31. 1 month ago
    Anonymous

    ITT morons crucify OP when for not making his own ghee when they don't even churn their own butter, YOU'RE ALL NGMI

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