I can't seem to find an answer to this. Can you store ghee in a butter bell without the water?
1718578
Ghee doesn't need to be refrigerated. The site I get mine from, PureIndian sells a very inexpensive metal jar with a lid and tiny spoon...perfect for keeping on the countertop. I have never used a butter bell, but I am sure it would be fine.
1230543
Yes, the butter is in contact with the water, but essentially on the surface of the butter where it would be exposed to the air. Since the oil in the butter repels water, and simply rests upon it, I have never felt the need to "dry" it before using it. I hope that is helpful.
2246082
I don't know for sure but I don't think so. To make butter using Buttercup it is best to use the freshest butter you can get and make sure the temperature of the cream is at the room temperature.
1760763
I do. It is clarified butter -- that is, just a different form of butter. The best answer is to try it to see if you like it on toast, potatoes, etc. It works wonderfully for a fried egg (put ghee in a cold pan, put in the egg while pan is cold, turn up heat to medium or med-low -- that is, cook the egg slowly -- it's a lovely difference from the traditional way of cooking egg on a surface that is already hot).
1271474
I think everybody should use this or pure Ghee as in a deep fryer would be awesome. As far as how long it would last I don't know. I guess experiment or contact the manufacturer. God bless you for going this route, I have had the same thought.
578797
The water doesn't touch the butter. It is just a way to keep the butter cooler so it doesn't melt.
201368
I would personally not think it would be a good idea, as water is the first ingredient in The Smart Balance in my refrigerator , and it would break down at room temperature. And to preserve the butter in the crock you add cool water, I would not think it would preserve well, sorry.
1306604
I store mine in the freezer in airtight containers. Works OK, and it should prevent all nasty critters. Mine hasn't gotten soggy or anything after a few months of this. BTW, I recommend NOT buying this much masa unless you're sure that your needs are awfully high. I'm regretting buying so much. 50 pounds is way more than I expected.
1802746
That happened to me too just now. I guess I will have to only use it as a butter bell in the winter time when it's not warm in my house. I put the buttter back in the bowl, dumped out the water, and flipped the whole thing upside down with the bottom as a cover. I'll use it like that until it gets cooler.
1921938
I don't think it matters. I've been using mine for years. When I fill it with a quarter pound of butter, it always gets wet, because you need enough water to seal. Make sure to change the water every 3 days or so per the instructions. Also, clean the top when you add a new stick of butter. I think you'll love it.
439993
Hi Ellen, it's really easy :)You put the butter in the cup as shown in the photo, then put about 1/4 inch of water in the base, invert the part that's filled with butter (there is a knob that it rests on as you fill it, which you hold when it's inverted to lower it into the water). The water keeps bacteria out and since it's at room temp, it stays soft! This is a nice little butter keeper! I love mine!
1729399
It depends on what you are baking. If you're making a steamed pudding (like plum pudding) it's best to wrap the whole container including the water-bath container. That way the item you're making will retain the intended moisture. If it's a custard or a quiche you're preparing, there is no need to cover it. Hope this helps. Zel Allen, author of Vegan for the Holidays.
305142
It is very important that you make sure you leave no air holes when you put the butter in the butter keeper. Smooch it in real good. It is what I do and I have never had a problem.
177026
You may have to keep it in the frig, which defeats the purpose. This is what I have to do since the butter falls into the water every time. It's worthless.
879860
I don't think the water actually is supposed to contact the butter. The water's function is to create an air-tight seal so that air cannot flow over, under, or around the butter. It is actually moving air, or exchange of air, that causes food to go stale, or, in this case, to warm via convection. The seal also keeps out bugs, pet tongues, and dust.
1306600
I store mine in the freezer in airtight containers. Works OK, and it should prevent all nasty critters. Mine hasn't gotten soggy or anything after a few months of this.BTW, I recommend NOT buying this much masa unless you're sure that your needs are awfully high. I'm regretting buying so much. 50 pounds is way more than I expected.
1921934
It is very hard to exactly put in the right amount of water... I do believe water will not hurt the butter.