The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ghee, what if

PMcCool's picture
PMcCool

Ghee, what if

I've been following the discussions about croissants and butter content and moisture levels in butter.  And then I saw a container of ghee at the supermarket and said "Hmmm." 


Ghee is something that I have never used.  Since it is clarified butter, I suspect it's moisture content would be much lower than ordinary butter but have no clue what the analysis might be.  Nor do I know how the melting, followed by separation of the solids, would affect flavor or handling characteristics.


Have any TFLers used ghee in baked goods that are dependent on butter?  I'm thinking croissants, puff pastry, brioche, etc.


My oven is on the fritz, so I can't experiment.  But I'm still curious...


Paul

cherylmathew's picture
cherylmathew

Ghee does not have any moisture in it, it is 100% fat. In Pakistan we use it in cooking curries, flat breads like paratha and chappati, in halwas. Ghee gives off a rich flavor to any dish/baked good. We also make great semolina cookies with ghee called "nankhatai". Once melted ghee has no solids left over. Now all this I say with my experieince os using ghee in my home country. Cheryl

Mebake's picture
Mebake

Hi Paul,


It will work as butter, but you have to compensate for more water.As Cheryl said, GHee contains no Moisture, it is essentially Milk Fat. It will enrich any kind of dough you put it in beyond your imagination!


Mebake

clazar123's picture
clazar123

I live in the midwest/US (Milwaukee area) and ghee is pretty expensive here.It would probably taste great but cost may be a factor.


 

breadbaby's picture
breadbaby

Ghee is really easy to make.  Just take a pound of unsalted butter (organic or pastured if you can get it) and heat it over very, very low heat.  As it melts, the milk solids will sink to the bottom.  If a scum forms on the top, just skim that off and throw it away.  Then drain off the clear milk fat through several layers of cheese cloth, butter muslin or paper towels.  Presto...ghee...at a fraction of the cost of buying it ready-made.  A pound of butter will yield less than 1lb of ghee, so if you want a pound of ghee, start with more than a pound of butter.  I like to brush the tops of my fresh-from-the-oven loaves with lots of ghee, and it is wonderful for frying eggs.

PMcCool's picture
PMcCool

but perhaps I should elaborate on my intended question.  I'm interested to know if someone has made croissants, or puff pastry, or brioche or whatever by substituting ghee for butter.  Even dry butter, which is recommended for croissants, isn't 100% fat.  There are still traces of moisture and the milk solids.


If you did use ghee in that kind of bread/pastry, how did it turn out?  What were the differences when compared to making the same product with butter?  Is it suitable, as is, for such applications?  Or do adjustments need to be made?  If so, what would you do differently to accommodate using ghee in place of butter?


Then again, if no one has used ghee in these types of products, I may eventually have to do some experimenting just to satisfy my curiosity.  If the oven repair tech eventually shows up, that is.


Paul

cherylmathew's picture
cherylmathew

Paul, I haven't used ghee in croissants but have used it in tart shells. It works well. I guess you'll have to do a small trial batch to see the results. Do post the results, if eventually you do a trial with ghee. Good luck. Cheryl

jennyloh's picture
jennyloh

Ghee can be used to make tarts, as we use it in asian pastry such as pineapple tarts,  similar to  the form of choux pastry.  Somehow it makes the pastry lighter,  much more flavorful than normal butter.  However,  with 100% fats,   it is quite sinful.