I never made butter, heavy cream is so expensive here that it's not worth it. Pure Ghee survives lot longer on shelf, but once something is added, it shortens a shelf life. If you make your own butter, cooking the protein out of it will work the same, your butter will probably bring better taste overall.
Do you want to keep the herb in or just extract the essence? Also hot and cold process may bring a big difference. I'd say either
1) add it to the butter when melting in pot and cook through all the process, very aggressive for a herb
2) add it in the end to shortly boil and then sieve through to get again plain ghee, just with some aroma
3) stir it in afterwards into hot ghee in jar, close and let it be. If it doesn't bring enough after a week or two, just melt it all and shortly cook again to get more out of it🤔
Bearetta 🇨🇿
npub1l3…8zq2r
2023-08-22 22:07:29
in reply to nevent1q…ex6q
Author Public Key
npub1l3e2uj7dzs226s7q9utf9ghml8f3mcv7252hd69nhg2z62updklqv8zq2rPublished at
2023-08-22 22:07:29Event JSON
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"content": "I never made butter, heavy cream is so expensive here that it's not worth it. Pure Ghee survives lot longer on shelf, but once something is added, it shortens a shelf life. If you make your own butter, cooking the protein out of it will work the same, your butter will probably bring better taste overall. \n\nDo you want to keep the herb in or just extract the essence? Also hot and cold process may bring a big difference. I'd say either\n\n1) add it to the butter when melting in pot and cook through all the process, very aggressive for a herb\n2) add it in the end to shortly boil and then sieve through to get again plain ghee, just with some aroma\n3) stir it in afterwards into hot ghee in jar, close and let it be. If it doesn't bring enough after a week or two, just melt it all and shortly cook again to get more out of it🤔",
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