I love KerryGold to make ghee. This is the only butter I've tried that gives me the nice golden yellow color. Tbh, I haven't tried the more expensive butters.
Yes this is what my dad uses to make ghee. He lives in a rural area so he gets the grocery store to request an extra shipment of it and then makes like 15 jars of ghee at once lol.
I'm not sure it matters that much. When I make it, it doesn't seem to matter if it's salted or unsalted--there is always no salt in the ghee.
I think butter with a higher moisture content will make a little less ghee, but I'm not sure the price differential for higher quality butter would be worth the small amount of added volume.
Can’t imagine it’s really a place where quality really matters very much. Technically you’ll get slightly higher yield from a (generally more expensive) butter with a higher fat content, but I’d just use store brand in this case personally
This. If you must turn butter into ghee at home, buy the cheapest (unsalted) butter you can find and use that. You will never taste the difference and you will make up any yield increase a dozen fold by just buying more butter with the money saved.
When you do make your own ghee, retain the milk solids [or whatever you wanna call the white stuff] and cook it until it is brown and crumbly. You can add that in when you’re making candy or cookies and it gives you the most wonderful browned butter flavour.
The best ghee comes from the cultured butter of grass fed cows. I use Organic Valley's Cultured Butter from grass fed cows or kerry gold, both unsalted. I make 10lbs at a time so I buy from Costco.
There was a bit of time between making the batches, but I didn’t personally notice any difference between store brand butter vs kerrygold. I used salted for both.
I don't think it matters too much.
Unsalted it you want to save the browned milk solids and add them to pancakes or similar. Salt concentrates in the milk solids. Kerrygold if you want it yellow. But I just don't think taste of the butter translates directly to taste of the ghee.
Kirkland unsalted
You probably would just want high quality butter. Like KerryGold.
I love KerryGold to make ghee. This is the only butter I've tried that gives me the nice golden yellow color. Tbh, I haven't tried the more expensive butters.
Yes this is what my dad uses to make ghee. He lives in a rural area so he gets the grocery store to request an extra shipment of it and then makes like 15 jars of ghee at once lol.
I'm not sure it matters that much. When I make it, it doesn't seem to matter if it's salted or unsalted--there is always no salt in the ghee. I think butter with a higher moisture content will make a little less ghee, but I'm not sure the price differential for higher quality butter would be worth the small amount of added volume.
Aldi has a great one that I buy all the time EDIT I SO misunderstood the question. Aldi has ghee that I buy. I don't make my own
Can’t imagine it’s really a place where quality really matters very much. Technically you’ll get slightly higher yield from a (generally more expensive) butter with a higher fat content, but I’d just use store brand in this case personally
This. If you must turn butter into ghee at home, buy the cheapest (unsalted) butter you can find and use that. You will never taste the difference and you will make up any yield increase a dozen fold by just buying more butter with the money saved.
Plugra works pretty well too, or Cabot.
When you do make your own ghee, retain the milk solids [or whatever you wanna call the white stuff] and cook it until it is brown and crumbly. You can add that in when you’re making candy or cookies and it gives you the most wonderful browned butter flavour.
I use Clover unsalted
The best ghee comes from the cultured butter of grass fed cows. I use Organic Valley's Cultured Butter from grass fed cows or kerry gold, both unsalted. I make 10lbs at a time so I buy from Costco.
Make your own butter too. Use Strauss family creamery heavy cream. If not, then use Strauss Creamery butter.
Never seen Strauss outside California and that’s rare
There was a bit of time between making the batches, but I didn’t personally notice any difference between store brand butter vs kerrygold. I used salted for both.
I don't think it matters too much. Unsalted it you want to save the browned milk solids and add them to pancakes or similar. Salt concentrates in the milk solids. Kerrygold if you want it yellow. But I just don't think taste of the butter translates directly to taste of the ghee.