View topic - Salting Ghee

Has anyone tried it?

I understand that making ghee from salted butter loses almost all salt content. I was wondering about salting it after it's clarified.

Our plan is to take some salted butter and some ghee on an upcoming three week trip. We usually use salted butter on bannock and oat pancakes because it tastes great. We've kept salted butter for almost two weeks before but we didn't have many extremely hot days.

Not only does salted butter taste good on bannock and oat pancakes but the salt content in our meals we take is pretty low. Salted butter/ghee seems like a good way to help keep it up.

In theory, salt dissolves in water but not in oil... so salting ghee may result in the salt settling out rather than being uniformly distributed. Not sure whether ghee is enough of an oil to keep salt from dissolving but might be worth pulling out the white coat and test tubes to experiment.

<where's the Bunsen burner>

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Couldn't you just add some more salt directly to the bannock or pancakes?

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http://www.canoepaddler.net

Just take the butter. Put it in a soft sided cooler ( lunch size) and before inserting it wrap in a damp terry towel.

When the towel dries dampen it again.

Ghee and resalting is a mess..

Voyageur has been keeping butter this way..hard and safe without ice in the Wabakimi Project for over ten years. And there have been days approaching 37 degrees. Two weeks and whatever butter is left is rock hard

I hate ghee. Tasteless.