Comments on: Glorious Golden Ghee (Neyyi)

by: Sallae Smith

Sat, 26 Nov 2011 01:41:32 +0000

I have made Ghee for several years, I use a Magnalite chicken fryer and melt the unsalted butter, when it’s melted I lower the flame and it just simmers for a long time, several hours and when the solids are a light tan color. I turn off the heat and let set until cool enough to pour off, I strain and put in ice cube trays and freeze. I remove the cubes and store in ziplock bags in the freezer, where I can use when I want them in small quanities. I don’t do a lot of cooking so they stay good for a very long time

by: na

Sat, 03 Sep 2011 23:46:49 +0000

Hi Indira,
Thanks for the recipe. I tried it with European style butter(85% butterfat), and the ghee looks dark brown, almost burnt. I let it cook first at medium heat till the butter was melted. You were right about it gurgling while melting. It took a while for all the four sticks to melt. I then lowered the heat to low and within 10 minutes, the butter appeared dark brown. So I took it off the heat and let it rest for ten minutes. Although the foam on the top has dark brown milk solids, they mell very pleasant, not burnt. Also, the bottom was covered inan even darker brown colored milk solids…but the bottom of the pan wasn’t burnt….in the sense nothing stuck to it. Do you think this ghee is safe to use? It doesn’t smell much like ghee…….

by: Rita

Tue, 16 Aug 2011 06:35:43 +0000

Hi …Thank you for giving this useful information. I have one query..After the ghee is prepared and the milk solids which are brownish in colour are removed , can we use the milk solids in preparation of any other dishes like adding it in bhakris (chappatis) or in any other dishes. I have read in past somewhere that they are solid wastes and cannot be reused as it has been heated for long and does not possess any nutritional value any more.. But my mom in law uses it and have come across many people who do the same. Want to know whether it is correct or not. Please do reply. Thank u …

by: Heidi

Sun, 19 Sep 2010 19:42:55 +0000

Aloha, I made two batched of ghee last n ight and poured them into jars with cheescloth. This morning they both have three layers. Top is very light layer, iddle is still liquid and the bottom is about an inch of something trying to harden. Is this right? The only thing I did different was that I didn’t wait for it to cool before I strained it into the jar. Please let me know, and if I do use it, do I stir it up first? Mahalo!

by: Susan May

Sat, 10 Jul 2010 19:48:52 +0000

Great information. I am just in the past 5 years getting really interested and excited to delve into the cookings of other countries than Canada. Your site is quite interesting and very easy to understand. Great comments too. I see there is now a new site. I’ll have a look. Thanks

by: Marty Reed

Wed, 30 Jun 2010 21:07:28 +0000

re the comment: 51.The only product that smells and looks right is a “butter oil” I bought which was essentially centrifuged raw cream. No other product in the US labelled “ghee” smells or looks right. I’m tempted to get a centrifuge and cold process raw cream instead of cooking the raw cream we can get in California. Any opinion Indira?

Hi Nalini,
I think, that’s an excellent way to prepare pure Ghee.
Please let me know how it turns out ruchiwise if you try.
-Indira

My question is: did you ever get any info on centrifuging to make ghee. Can you send an answer or some sites please? thank you very much!! Marty

by: arthi

Sat, 02 Jan 2010 21:42:24 +0000

Indira,

Thanks for this article.

I am thinking of making ghee at home, once I get a muslin cloth from India (I’m in the US).

Butter costs half as much as ghee around where I live, plus I would have the satisfaction of using home-made ghee.

by: Let’s Get Old Fashioned: Homemade Kettle Corn Recipe — Pinch My Salt

Tue, 24 Nov 2009 19:21:03 +0000

[…] I love making Indian food, so I almost always have a container of ghee stashed in the pantry. But for those of you who are new to using it, ghee is easy to find at ethnic markets or on the shelves of well-stocked supermarkets. It’s also easy to make at home. If made properly, ghee can be stored at room temperature just like cooking oils. But if storing at room temperature, be sure to keep moisture out of the container and never dip into it with a wet spoon, as moisture will cause the ghee to spoil. […]

by: Justhookingup

Wed, 03 Jun 2009 17:02:28 +0000

If you start with cultured or european style butter, you end up with desi ghee which has a far more complex and deep flavor.

by: Raj

Wed, 29 Oct 2008 01:45:29 +0000

Hello,

Does anyone know if you can put newly made ghee onto old ghee? is there any problem or issue with that?