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17 votes
Accepted

Using A Combination of Ghee and Unsalted Butter for Croissants

My suggestion would be to use the Lurpak butter and not worry. If you run into any problems, they won't come from the butter. On the "European butter is better" story I have also come across ...
rumtscho's user avatar
  • 139k
5 votes

Mixing Ghee with Other Ingredients

There's two methods for this, which can also be combined. The first, as several people have mentioned, is to make sure that the eggs and water are slightly above room temperature. At 27C/80F ghee (...
FuzzyChef's user avatar
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5 votes

I think i undercooked my ghee - can I reboil it?

I don't think there is any downside to heating it again. Note that the brown bits come from milk solids so if you've already removed those (e.g., scraped them off), then you're just stuck with ...
derobert's user avatar
  • 13.2k
4 votes

Substitute clarified butter with sunflower spread

"Spreads" are not an effective substitute for clarified butter for filo pastry, because they contain water and emulsifiers. The purpose of the clarified butter in filo pastry is to keep the ...
Sneftel's user avatar
  • 29.5k
4 votes

Clarified butter to ghee

The toasty flavor, as you point out, comes from browning the milk solids before they are removed. I don't see any downside to adding a new stick of butter and repeating the process. Depending on how ...
moscafj's user avatar
  • 76k
3 votes
Accepted

Spread butter flavored with brown butter is too grainy. How to make it silky?

For some reason, butter (any kind of butter?) crystallize when cooled down to slowly. You must do a tempering similar to chocolate. First eat your butter to a certain temperature for a certain time ...
nowox's user avatar
  • 191
3 votes
Accepted

Substitute clarified butter with sunflower spread

The clarifying process of the butter is irrelevant here, what is relevant is the recipe in which you will be using the fat. Baklava is absolutely forgiving. Use any fat you want - butter, liquid oil, ...
rumtscho's user avatar
  • 139k
3 votes

Can ghee replace butter in lemon curd?

Yes, you can; for example, from Charlotte's Lively Kitchen we have the following remark: Can lemon curd be made with clarified butter? OK, this is maybe a slightly unusual recipe adjustment to have ...
wumpus D'00m's user avatar
  • 4,051
3 votes

Mixing Ghee with Other Ingredients

If the ghee was too hot, the eggs would cook on contact with it, so you can simply increase the temperature. Melting it in a heavy bowl (ceramic or Pyrex) would hold a bit more heat, even at sensibly ...
Chris H's user avatar
  • 44.5k
3 votes

Clarified butter: what happens if the foam isn't skimmed off?

The recipe you linked says that you have to strain the ghee. The solids will be left behind in the cloth. Ghee is a bit more cooked than other forms of clarified butter, I'm not sure if you could use ...
Chris H's user avatar
  • 44.5k
2 votes

Can ghee be used instead of butter in dessert recipes?

I can't believe no one thinks Ghee tastes like butter. It tastes exactly like the fresh farm butter my grandmother used to use when I was growing up. Maybe slightly nuttier but not at all like any oil ...
Barb Rowe's user avatar
2 votes

Is “ghee” clarified butter or beurre noisette?

For your question if ghee is clarified butter or not, the answer is yes, it is sort of clarified butter but it is not Beurre noisette. As for your confusion, it is not Beurre noisette as for beurre ...
Ahmad's user avatar
  • 106
2 votes

Clarified butter: what happens if the foam isn't skimmed off?

When I make ghee I always skim the foam as taught to me by a friend from India. I was never given an explanation of why but if I leave the foam cook back into the ghee, it becomes grainy. Each time I ...
Mim's user avatar
  • 21
2 votes

Ghee vs. butter in Indian curries

Ghee is butter minus the milk solids and water, but it's not the same as clarified butter because it goes through a second phase of the process which browns the solids and imparts flavour to the ...
Tetsujin's user avatar
  • 29.8k
1 vote

Much info on web talks about the percents of fat in butter determine the flavor/aroma of its. Why does all ghee smell the same of nutty aroma?

Fat and mild solids together contributes to the flavor of butter. When you make browned butter, the toasted mild solids contribute an even more nutty flavor.
moscafj's user avatar
  • 76k
1 vote

Is all clarified butter/ghee made from different brands of butter having the same of flavor? Or not?

Clarifying butter entails the removal of most of the non-fat-soluble solids, which are responsible for much of the taste of butter (and the distinctiveness of different butters). In particular, “sharp”...
Sneftel's user avatar
  • 29.5k
1 vote

Substitute clarified butter with sunflower spread

Simon. Which recipe are you trying to make? Keep in mind that sunflower spread is an emulsified product, so it should give a much denser structure to the final product if used as a replacement for ...
Augusto Rigobello's user avatar
1 vote

Re-canning Ghee that was not strained well

There are no known methods for canning dairy products (including the use of pressure canning). So re-canning is unsafe, and so is the original canning.
rumtscho's user avatar
  • 139k
1 vote
Accepted

Reason of putting clarified ghee on Modak

Golden goodness of ghee has a special value in the culture and cuisine of Indian sub-continent since ancient times. Ayurveda suggests it promotes digestion and increase the absorption of nutrients. ...
Ess Kay's user avatar
  • 775
1 vote
Accepted

What is the right consistency for ghee?

Ghee is suppose to be 100% butter fat. The water has since been boiled off. If it has a liquid portion at room temperature this is either they did not remove all the water and solids that floated to ...
Randy's user avatar
  • 187
1 vote

Butter clarifying mixing mistake

Try straining it out through a fine mesh strainer.
StevenXavier's user avatar
  • 1,708
1 vote

Can ghee be used instead of butter in dessert recipes?

To sub ghee for butter in a baking recipe you'd need to add a blend of water and ghee to make up for the water lost during the ghee making process. For my recipes, I use about 10% water to 90% ghee by ...
solemnpigeon's user avatar
1 vote

Is “ghee” clarified butter or beurre noisette?

Both have a nutty flavour but beurre noisette still contains the milk solids. Ghee doesn't (unless the person using the word "ghee" is for is unaware of the differences so not using its ...
AML's user avatar
  • 11

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