Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 , you don't boil butter when making ghee; you'd burn it. You just heat it gently in a heavy pan, skimming the foam if you like, until the solids drop to the bottom of the pan. Pour through cheesecloth-lined sieve into a clean glass jar, and you're done. Easy- peasy, very low tech. If you do happen to let it get a bit hotter, you'll get some caramelization. If you don't go overboard and let it burn, this actually creates fantastic flavor and aroma. I am guessing that a centrifuge is used to make butter oil when you don't want to heat the butter at all, as for high-vitamin butter oil. Does anyone have more information on what difference it makes to centrifuge the butter? Jeanmarie On Sep 1, 2009, at 5:41 PM, wrote: > > I'm not aware of any high tech low heat methods. Care to share? Unless > you use a centrifuge, in order to make ghee you have to boil the > butter. If by butter oil you are referring to what is produced by > Green Pastures then yes that is not very common. But ghee, which also > removes all the milk protein, is quite common. > > > My > > point remains that the emphasis on butter is very strange, and > rather > > ridiculous in the passage I quoted. > > From a food standpoint its only strange given your personal taste. As > to whether it is ridiculous in the passage you quoted from an > ecologically sustainable standpoint, I will refrain from comment. > > > > __._,_.__ > > Quote Link to comment Share on other sites More sharing options...
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