Trader Joe's ghee is weird!
I generally buy ghee from Whole Foods. Recently TJs started carrying it and I was grateful since that's where I buy most of my groceries but theirs is weird.
For one thing, it's softer and since it's supposed to be 100% butter fat I don't know why that should be. When I've used it for greasing baking pans, you can see that it's very hit and miss when you dust the flour on. And the most recent one I picked up this morning was all pocked with holes by the time I got it home and a layer of orange oil had collected at the top.
The only ingredient they list is butter containing milk but proper ghee should not behave this way. I'm taking it back. It's my second jar and I feel like I gave it an honest try. Mostly, I'm interested in other people's reaction to the product.
Hm. I've bought some recently (we are talking about the small glass jars of clarified butter near the oils, right?) and it seemed fine.
Only used it for sautéing so far tho, as I don't bake.
I've been planning to buy some, if I do I'll report back. If you return it, perhaps ask them if anyone else has mentioned anything?
Seriously? I never encounter that pocking in the ghee I get from Whole Foods and I don't ever remember it when I used to clarify my own.
I'm not generally a proponent of Whole Paycheck but the ghee I get there is a solid fat that has all the water and milk solids reliably removed. It's soft, not oily, at room temperature. I very much prefer it and I'm going to stick to theirs from now on or make my own (tho that gets tedious when I know I can buy a prepared one that's as good),
I have a jar that I've been using gradually for some months. It is somewhat grainy, a mix of liquid fat and harder bits. I wonder if that's the result of how it was cooled and/or stored. So I just melted what's left in the microwave (gently), and am going to see how it hardens.
It melted to a clear yellow liquid - no solids or bubbles.
Butter isn't just one fat. It's a mix that melts over a range of temperatures, all around mouth temperatures. That's part of what gives it such a delightful taste/feel when eaten.
"Ghee will become hard in the refrigerator. However, it will become soft again once you take it out of the refrigerator and leave it at room temperature for some time."
"Should ghee be hard or runny?
Ghee contains both hard and runny parts at room temperature. It becomes completely solid when you refrigerate it. If you like to use ghee as a spread then it may be a good idea to keep some in the refrigerator for this purpose."
"After we make the ghee and allow it to settle and cool down naturally at room temperature, ghee acquires a grainy texture. This lovely texture is intentional and it is not in any way a defect in the product. When you cook with ghee, or use it as a spread on a warm food (like a toast), the grainy texture disappears very quickly."
Sounds like the room temperature graininess is normal.