What is the right consistency for ghee?
Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (that doesn't split into a liquid layer on top) is often twice as expensive as the former.
So, what is the "right" texture/consistency for ghee? Are the more "solid" brands just better at filtering out the usual water and protein? Or, are there really some components of butterfat itself that melt at lower temperatures, only to get filtered out by the more "solid" ghee brands?
Best Answer
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 the surface or an additive liquid or preservative did not set right (Most likely). I would avoid it if possible. If not, use your nose and make sure it is not gone rancid.
Pictures about "What is the right consistency for ghee?"
Quick Answer about "What is the right consistency for ghee?"
In general, the consistency of ghee depends on the ambient temperature in which it is stored. When kept in a kitchen cabinet, it will usually remain soft and when it is kept in a refrigerator, it will become hard. In the final stage of production, after being poured into jars, ghee will change from a liquid to a solid.How can you tell quality of ghee?
If the ghee melts immediately and turns dark brownish in colour, then it is of pure quality. However, if it takes time to melt and turns light yellow in colour, it is best avoided. If a teaspoon of ghee melts in your palm by itself, then it is pure.Is ghee supposed to separate?
In that regard, ghee is quite similar to coconut oil. So if your ghee arrived with some liquid on top or it has started to \u201cseparate\u201d on the counter on a warm day, these are not harmful, just the results of melting.How do you know ghee is ready?
Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth.Which ghee is best liquid or solid?
Also, what you want is to remove the water, not the liquid. Ghee will remain a liquid until it cools enough. It should be a mushy solid at room temperature which I think is what you mean.5 Ways to Use Ghee | #5things5WAYS
More answers regarding what is the right consistency for ghee?
Answer 2
When making ghee the solids [milk fats, salt] darken and go to the bottom and pure butterfat is poured off. There should not be liquids of any kind in pure ghee. It's not pure.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jens Johnsson, Brett Sayles, Laker, Anete Lusina