Pratick,
As you know lot on this subject - can you please explain what is Fat Free Ghee or Fat Free Margarine? I mean how do they make it?
Thanks.
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A Proud Indian Canadian
Location: Private location
Posted on: 08-08-06 10:02:47
Quote:
Originally posted by pratickm
You didn't do anything wrong - the "yellow" colour of butter comes from the type of diet fed to the cow.
In particular, the yellow coloured butter is richest in fat, which is caused by high-quality, naturally growing grass during spring and summer.
When the cow eats this type of grass, they produce milk, which is rich in fat and all sorts of good stuff.
When butter is made from such milk, it has yellow colour.
Most feedlot cows now-a-days are fed grains, which do not produce fat rich milk.
Thus most commercial butters are actually white.
Yellow colour is added to commercial butter to give it the traditional yellow look.
Therefore, when you removed the milk solids, you saw the real color of commercial butter i.e. white.
Oh, well that's good to know!
Maybe I'll make some more at home then. I have to be honest and say that I've never used ghee for my cooking, my mother never did so I guess it's just rubbed off on me...I'll give it a go though and see if there's any big major difference in quality of the food or taste.
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
In south we mix ghee with rice while eating it with Sambhar or Rasam. After the butter is melted and is in a liquid state add a few dry leaves of Curry Patha(Karu Vepillai) and just let it sit. You find a very different aroma in the room and also in tastes also.
This is specifically while using rice with curry, sambhar, dhal, rasam and even when you reheat chappati to eat with sabji, use the ghee with curry patha and you would see the difference !.
Happy Khana Khazana !
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I have been making ghee at home here, for several years, with great results. Here's my recipe.
Ingredients needed: 1. Unsalted butter. 2. Yogurt (3 % or 2 % fat).
1. Transfer the cube of unsalted butter into a "kadai"
2. Let the unsalted butter come to to room temperature, the natural way. (Do not heat the "kadai" to melt the butter.
3. Add 3 to 4 tablespoons of Yogurt to the butter, and mix it thoroughly.
4. Let the mixture of butter and yogurt stand together for atleast 24 - 48 hours. Mis the mixture once every 12 hours.
5. At the end of 24/48 hours, heat the kadai, till the moisture evoporates completely, and the mixture stops "bubbling". The ghee is ready when you get you get the ghee's aroma. The yogurt settles into the bottom into a brown crispy layer. This has many uses (use your creativity!)
6. Be careful not to overheat - ghee could burn easily!.
7. Remove the kadai from the stove and transfer the ghee into another container, for easy use and storage.
...It seems no body is eating Ghee in Canada except us...
Surti,
Lo, you can do PhD, may be, on this now; with load of info on GHEE.
Happy Gheeing
ben
Quote:
Originally posted by benparsad
...It seems no body is eating Ghee in Canada except us...
Surti,
Lo, you can do PhD, may be, on this now; with load of info on GHEE.
Happy Gheeing
ben
With Surat merged under water, no time to research on Ghee for now. Very good information.
One thing I didn't understand was: why people need to put a curry leaves in the butter evoporation process. We make it without that and it works fine. Any special advantage?
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Hurat Honani Murat!
Location: Private location
Posted on: 09-08-06 11:54:01
Quote:
Originally posted by Surti
Quote:
Originally posted by benparsad
...It seems no body is eating Ghee in Canada except us...
Surti,
Lo, you can do PhD, may be, on this now; with load of info on GHEE.
Happy Gheeing
ben
With Surat merged under water, no time to research on Ghee for now. Very good information.
One thing I didn't understand was: why people need to put a curry leaves in the butter evoporation process. We make it without that and it works fine. Any special advantage?
I think it adds to the aroma and overall taste.
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
