Buying Ghee for the first time please help !

yazzine

How did you try it out? Was any food left over and what did it look like after an hour?

Now you've got me wondering about trying it with my cooking - although tomorrow's lunch is a fresh tuna salad - so no good there, and dinner is a spicy tikka masala burger with chunky chips - so I guess I could use for that. Please do let me know, as I would hate to use it for frying or in the marinade only to find out my visitor is non too impressed

Edwardia

I was happily frying button mushrooms, reached into fridge for the eggs and oops, no eggs.. As an ex-chef I was taught at college that if you are going to be serving straight away eg omelette then butter is good but if it's going to be re-heated then use oil. Butter, lard, dripping, duck and goose fat and ghee will solidify and oil won't with exception of coconut oil.

VfM4meplse

Just to let you know I sawbought a ?1k pots of ghee for sale in Hoo Hing earlier this week at 1/2 price, exp eo Oct 12 - £6.99 and I got £3.50 back.

I personally never use it, but my Mum makes it from butter and I realised at this price it was miles cheaper. She asked me why I bought it for her (saying she never eats it!), so I reminded her that she grumbled "you really need some ghee for this" when I was trying to veganise a recipe for sweets last year.

She was right btw, it was a bit of a disaster .

Edwardia

The first ghee I tried was Khanum, without ethyl butyrate. It comes in bulk from India and is then packaged by SOP International without ethyl butyrate, specially for Spices of India www.spicesofindia.co.uk

The one I'm using now also comes from Spices of India. It's organic (so again no ethyl butyrate) and comes from Netherend Farm in Lydney, Gloucestershire. www.netherendfarmbutter.co.uk

Ethyl butyrate is used in juice drinks to give an orange-pineapple smell. That might be fine if you want to use ghee in an Indian dish and generally it's about 0.01% of the ghee, or less.

However, if you're wanting to fry with ghee,which has a higher flash point than olive oil for example, or use it for anything which you would use melted or clarified butter for, you might not want that flavour.

amiphate doesn't state whether the Amul ghee contains ethyl butyrate or not so you might want to ask Quality Foods before buying, if you don't want it.

maxtweenie

Saw on HUKD that Morrisons are selling Ikg of ghee for £4

vincenta

Haffiana wrote: »

Clarify your own butter. It only takes a few minutes - butter is 81% pure butter oil, with some water and a little bit of protein. So there is very little to clarify off, if you see what I mean. You can make a pan full which will last you for weeks.

Home-made is better than the tinned stuff in my opinion because it doesn't have that faint rancid milk smell that the tinned one has. And make sure to avoid any tinned ones with added ethyl butyrate in it, horrible rank stuff!

Butteroil does indeed have a high smoke point, but it is no higher than other animal fats such as dripping. Palm oil and coconut oil are excellent vegetable alternatives - palm oil olein is the usual oil in so-called 'vegetable ghee'. Again, if you buy vegetable ghee, avoid any that have added flavourings as they are utterly ghastly. (Well, they may be OK in something heavily spiced which would disguise the flavouring.)

Coconut oil is a bit of a treasure for cooking with, as it has a remarkably ungreasy and light taste. Wonderful stuff. It should be better known, as it is all-round a very unusual oil, but the Great British Public have been brainwashed in other directions unfortunately. Avoid so-called virgin coconut oils however, as they are ludicrously over-priced and have silly health hypes designed to keep the price high. Virgin coconut oil is a cosmetic product, not a foodstuff, so avoid. The simple, unrefined oil is widely available from ethnic stores.

Thank you! I just made my own ghee from organic butter!Tastes delicious, like one from my childhood!:rotfl: