How to fix ghee which partly turned white and smells rancidly?
A friend of mine has mistakenly stored his ghee in a bowl which was not quite hermetic hence exposed to oxygen and the sun light. The result is that the ghee turned white and is rancid. See the picture:
Is there any method of fixing it? Or should I just throw it out? Thanks
Best Answer
There is sadly no way to reverse or undo rancidity, and the potent flavors are very unpleasant. The rancid portion should be discarded.
The photo is unusual in that there is a clear color line, which may or may not correspond to the depth the rancidity reached, or how far into the main product the unpleasant breakdown products permeated. You might try scraping off all of the obviously bad portion (plus a little extra). Retain the remainder only if it smells (and tastes) normal. Fortunately, rancidity is easy to detect by odor and taste.
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Why did my ghee turned white?
While it's most likely safe to use that ghee, its taste is subpar, and it's better to throw it out. If it has started to turn white, that's caused by oxidation, and the reason is most likely that you forgot to close it tightly. Cut off the white part and then some, and use the remaining portion provided it's okay.Can you fix rancid ghee?
There is sadly no way to reverse or undo rancidity, and the potent flavors are very unpleasant. The rancid portion should be discarded.How do I fix smelly ghee?
Just mash few ripened bananas and add to the dish. It not only enhances the taste but literally vanishes the burnt smell. It is very difficult to remove bad small from Ghee as this bad small indicates that your ghee is rancid and not fit for edible use. Add fresh turmeric leaf while making ghee.What is the white stuff in ghee?
Ghee turns white because of the oxidation process. Now, what's oxidation? In simple terms, it's a chemical reaction that takes place when you allow the air to get into the storage bottle of ghee.Old smelly ghee re-process fresh aromatic | clarified butter | ತುಪ್ಪ ಸಂಸ್ಕರಣೆ | घी की बदबू दूर कर&
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Answer 2
Cut out the white stuff generously, and all the stinky parts and you'll be good to go. IMHO.
PS: and no, don't boil ghee one more time, there is a possibility it'll be completely ruined.
Answer 3
You could try using vitamin E, and beta carotene which prevents oxidation, in some cases reverses oxidation. I was told by my mother when I was younger if you burn a stew put peanut butter in it, this will remove the burnt flavor. While years later, after several science classes and several degrees. I had bought some ghee, and I removed the white part, but it kept going. It stopped when I added the vitamins. And rancid oils and fats are bad for your health, they cause free radical damage, hence your mouth saying don't eat it.
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Images: Karolina Grabowska, Ksenia Chernaya, Rachel Claire, Ksenia Chernaya