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koch900

Kerrygold ghee

Has anyone ever made ghee from "Kerrygold" Irish butter? I just made some and very little solids rose to the top during cooking. There are milk solids on the bottom, but there is only a thin layer of "top" solids.

I'm used to getting quite a bit of stuff top and bottom w/ other butters.

Why does Kerrygold produce such a small amount of "top" solids?
Avalon

Wow! Nice to know someone else has Kerrygold. I haven't tried making ghee yet, but maybe it's because it's from grass fed cows, Or that those Irish have less on top? Happy
ReddyMcMeaty

strange, I would have expected more since they even advertise that their butter has more milk solids than most butters, thus less fat...
How did it taste compared to other ghees?
It won't take much to persuade me to make Kerry Gold ghee since that is the butter that is one of my fav. foods ever.
elenarose

I've made Kerry Gold Ghee!

Hmm initially there was a lot of foam but then it dissappeared very quickly, I just presumed it sank to the bottom where there was a lot of milk solids.

Meg I haven't heard that about the milk solids? I know they do a brand that is lighter but the usual butter should be the same as regular butter...
ReddyMcMeaty

I couldn't find the spot where I read it.. it used to be on the website.
I'm crying inside right now at all of the delicious dairyness I can't eat after looking at that site and the cheese.. food porn.
adwred

In chef school they taught us that the solids on the bottom are the actual milk solids and the white foam on top is the 'impurities', just like the foam that rises when you're making stock that you need to skim off. So Kerrygold probably just has fewer impurities because it's a better quality butter.
koch900

I'd say Kerrygold ghee tastes about 100 times better than the supermarket butter I was using (Tillamok). It also tastes a bit better than some Organic Valley ghee I've tried in the past. It's also a deeper yellow color than I'm used to seeing in ghee.

Kerrygold's the best so far! Cool

There are a lot of milk solids, but they all stay at the bottom and there is only a thin film of the top layer.

I think adwred may be right:


Quote:
So Kerrygold probably just has fewer impurities because it's a better quality butter.


I still wonder, though -- what exactly are "impurities?"
Galeron

I made some ghee for the first time tonight and spent WAAAY too much time on it. I didn't have the heat high enough - I'm exhausted from it, seriously. I think I burnt it - is it supposed to be like darker than honey? I thought it was supposed to be like a dark yellow - it's more like drown, like liquid rust. Really embarrassing. I think I should just buy some next time. Geesh - I might as well have just burned $8 out of my wallet.

I've been wondering though - before when I was eating butter, just as butter (not ghee), I recall my facial complexion just getting really gross and having these red bumps on my nose, like acne almost. I'm not sure I want to pursue butter again as a fat supplement.

What is the benefit of using ghee over butter? I guess I'm still hesitent to use any form of dairy again - even butter. Am I being to cautious, am I overanalyzing this?

What would be a better fat supplement? I guess I can just go out and get me some suet.
koch900

Yeah, man, ghee has its ups and downs. It sounds like you overcooked it -- maybe too high heat. I put the butter in the oven on 250 deg. for 20-30 min and usually come out w/ a nice golden product.

Burnt ghee is just nasty!

Ghee has significantly less milk solids (casein) than butter, making it tolerable for many folks. It's also very stable in high-heat cooking.

For a long time, I ate supplemental tallow right off the spoon -- and I loved it! Happy I didn't quite digest it ... but I loved it! Lard is good, too. Crispies -- the crunchy leftovers from the rendering process -- taste awesome, too.

I've also eaten raw beef fat trimmings that tasted like ice cream to me. Then again, this is coming from a guy who thinks that raw grain-fed, "organic" beef liver tastes like chocolate. Laugh If you can digest fats well, go for it!
Galeron

When I came back downstairs after I put it in my jar, I was surprised to notice that it was like a golden yellow, and not the brown rust color it was when I put it in the jar. I still think I overdid it though.

I had some of it today and it was pretty nasty. Certainly not "like caramel."

I'm going to stick to my coconut oil in smaller quantities and get me some suet tomorrow. I noticed when I stopped my coconut oil for a day, I was MUCH more sensitive to the cold and my skin started getting dry. I had about a teaspoon tonight and less than an hour later I'm already feeling warm again. Smile

I want to say that I can digest fats, but my bowel is pretty sensitive and exercising too much and then drinking a big glass of water will usually trigger a contraction Wow I also wanna say that digesting fats takes me some time too... and after a meal I can feel my system drawing resources from other parts of my body to divert it to my stomach & other digestive organs... it comes in the form of brain drain/foginess usually, accompanied by some anxiety.. almost like mild panic - it is very strange and undesireable for me, but this is pretty much any meal for me.

Same with too much fat - I can do high-fat, just can't run a mile right after, and I certainly can't eat "sticks of butter" like others claim. Although, a lot of people probably can't do a high-fat meal and then exercise either?
thegreatmcgonigal

But the expert here says that the "ghee" you make yourself from butter is not real ghee -



Melted, dehydrated, sweet cream butter produces butter oil, not ghee. No diacetyls, no complex aroma whatsoever. So in spite of treating yourself to the infrequent luxury of the expense, the calories and the cholesterol, you are simply missing out on one of the real reasons for using ghee.

Cultured butter will produce ghee, but the price is prohibitive in the US.

Superb ghee [equivalent to the best grainy gaowa ghee of Bengal] is produced by melting and extracting the fat from mild Muenster cheese as produced in standard cheese plants in the US, but this pre-supposes your living close enough to such a plant so that you can purchase economically bulk quantities/trimmings.


The Vrindavan brand of ghee is the closest US-produced brand to traditional ghee and you may be sure that the cows have been kept in humane surroundings.

Most others are really butter oil and say so on their label.

If you can find Indian canned ghee [not vegetable ghee, which is hydrogenated oil] of various brands like Amul, best with the NAFED seal/ mark, then these are good for cooking or deep frying.

If you live near NYC, SF or LA, your search will be simpler. Otherwise, IMHO, stay with the Vrindavan brand. That is what I have always used.

Best,
g





http://forums.egullet.org/index.php?showtopic=94112
ReddyMcMeaty

Thanks for the clarification, whatever it is I'm making it's delicious!
thegreatmcgonigal

ReddyMcMeaty wrote:
Thanks for the clarification, whatever it is I'm making it's delicious!



It was news to me too, Reddy. I never knew about that before. I guess the clarification is that we were making clarified butter and not real ghee - and yeah it's delicious anyway!

I'll look around for Vrindavan ghee.




tgm
adwred

Is Kerrygold available in Canada? Anyone?
elenarose

Kerrygold is not thaaaaaat great. Maybe i'm spoilt living next door to the country it's bred from but all the butters here pretty much taste the same. I use an unsalted grass/clover fed butter from dorset for cooking and a salted all year grass fed butter from new zealand for piling on the fat.
barb0324

YEah, well - easy for you to say Elena, I think your selection is bigger in the UK.

Anyone here shop at Fresh Market? They have a great natural European butter, I can't remember the name, but it's saltfree and I love it.
adwred

US Wellness meats ships to canada, but I can't decide whether its worth the price of shipping, etc. Confused
Cavemate K

adwred wrote:
US Wellness meats ships to canada, but I can't decide whether its worth the price of shipping, etc. Confused


It is... trust me... Oooooo weeeee.

It's good stuff.

Then again, if you're watching your budget, don't worry about it. We're a smart bunch of folks. We'll find a way (modified butter) around it. Grin Yup

K
adwred

I'm doing a pure meat, egg and water challenge for the month of April, so maybe come May, I'll want a nice reward!
Cavemate K

When you (notice I didn't say "IF you") pull it off at the end of May, I can't wait to hear the results. I'm gunning for that myself in April since in May it's my birthday and I'd love to be able to post the results by then. Let us know how it goes! Happy

K
adwred

Will do!
Avalon

They're having a sale on KerryGold at a local market. 2 8oz for $4.00! Usually it's $2.79 or so for one, which oddly I don't mind paying because it's so much better than the regular brands. I think it's the less water more fat that makes it so creamy. I almost bought next months supply all at once, but I too feel like I might need to do something for April to regain some control. I'm not sure I care what I'll be eating so long as I have a plan and stick to it.

Hey, stick-o-butter to it! Laugh

Goodnight everyone!
elenarose

Goodluck with the challenges! Smile
Cavemate K

elenarose wrote:
Goodluck with the challenges! Smile


I'm already hearing the Rocky music as we speak! Laugh

K
adwred

Cavemate K wrote:
elenarose wrote:
Goodluck with the challenges! Smile


I'm already hearing the Rocky music as we speak! Laugh

K


*Downs a large glass of raw eggs* Clap
Avalon

I hear it too! So funny!

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