[Sca-cooks] Ghee

[Tara]

> 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.

Argh.  Sounds like I killed it, then.  Oh, well.  It'll be great popcorn
oil now.

Thank you!

-Magdalena