Ghee Not Solidifying

sumalynux · Oct 19, 2017

ZenSojourner said: ↑

Ghee is NOT the same as clarified butter.

I cook the butter over low heat until the milk solids have turned brown and fallen to the bottom, AND the butter itself turns golden. At that point the water is all cooked out and you strain out the remaining browned solids. I know my ex's family made it this way too as he loved to eat the brown crunchy stuff.

IF the butter is still bright yellow its not "done" yet. I never liked the stuff you buy in the store because it is underdone to my idea. It should be a little browned, ie golden in color rather than bright sunshine-y yellow. It will have that nutty ghee aroma. Nothing I've ever bought in a jar has ever been "right". I'm not sure if its been adulterated or if its just not cooked enough for my liking.

Whether or not you cook it til the butter itself is golden, clarified butter doesn't cook until the milk solids are browned. They stop where you did - when there are blobby white things in the bottom. Then you pour off the butter on top without getting any of the white blobby stuff in it. You can't strain it out because it is still mostly liquidy so you have to carefully pour the butter off without getting any of that in it.

You made clarified butter, but to get ghee, you need to cook it a little further.
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Thanks I did ghee 3 times after this post. And am getting ghee correctly from 2nd attempt

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Ghee Not Solidifying

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