[Sca-cooks] Ghee

[Philip & Susan Troy]

Tara wrote:
> Has anybody here made their own ghee?  I just finished a pound of
> butter, and have some questions about what I did.  It took some time for
> all the moisture to finish boiling out, but once it stopped crackling
> the oil turned golden brown in no time.  I had a hard time determining
> if it was ready to take off the burner yet.  Should the ghee still have
> been yellow when I poured it off, or was it ok to let it get somewhat
> brown?  Did I just ruin a good, expensive pound of organic butter?

I dunno. I think, from the times I made ghee years ago, what you're
aiming at is a certain browning of the milk solids, but not necessarily
any serious browning of the clarified butter portion. At most, it should
go from being the bright yellow of clarified butter to a sort of golden,
light amber shade.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98