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I followed a tutorial to the letter(I thought) and this what i have ended up with. Its not golden like i guess it should be but it smells fantastic. Even if it isn't exactly right is it still good to use?
When you pour it off you should leave the white/brown parts of milk protein behind. No harm, no foul.
As others have said, it looks like you did it too long and burnt th emilk proteins. I use the same sort of jug as you, but I do it by putting the jug in the oven on the lowest setting possible (about 50dC).
When you just simmer for 15 minutes or so you are making clarified butter. By simmering for a long time until it is nice a golden brown you are making toasted ghee. Personally, I love ghee made golden brown like that. It has a lovely buttery/caramel taste that is fantastic. That being said, I think you were about 30 seconds away from burning the whole batch. I have done it, and ended up throwing it all out because the scorched taste was just too much for me. But I always toast my ghee now.
Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )