Aqua Man
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Short and sweet... I have found that chlorophyll levels in making butter and oils is extremely affected by water.
I haven't looked much into but figured hey maybe some folks are willing to share experiences and info on this.
To me it appears that chlorophyll is much more soluble in water and alcohol than oil. Using coconut oil its hardly present at all and I wonder about other oils also.
When I used to make my butter I would add water simmer for like 4-6hrs then strain and put it in the fridge to seperate and harden. Always was green and lots of chlorophyll. Since using coconut oil I dont see this nearly as much and the flavor seems much better.
Which makes me wonder if I did not add water to my simmering butter would it make a difference. Also wonder how much water is in butter and if I turned my butter into ghee would it further reduce the amount of chlorophyll absorbed?
Just tossing some thoughts, questions and experiences out there as I'm moving towards making a lot more edibles these days.
Thoughts, experiences and info?
I haven't looked much into but figured hey maybe some folks are willing to share experiences and info on this.
To me it appears that chlorophyll is much more soluble in water and alcohol than oil. Using coconut oil its hardly present at all and I wonder about other oils also.
When I used to make my butter I would add water simmer for like 4-6hrs then strain and put it in the fridge to seperate and harden. Always was green and lots of chlorophyll. Since using coconut oil I dont see this nearly as much and the flavor seems much better.
Which makes me wonder if I did not add water to my simmering butter would it make a difference. Also wonder how much water is in butter and if I turned my butter into ghee would it further reduce the amount of chlorophyll absorbed?
Just tossing some thoughts, questions and experiences out there as I'm moving towards making a lot more edibles these days.
Thoughts, experiences and info?