Ghee making question
Just wondering, have my pan of melted butter simmering at a low heat, and white proteins are bubbling up nicely. My issue is whether or not I have to skim as I go, or just let it all come up to the top, then skim in one pass. Standing over the stove is tedious, and I get barely any white stuff off as I skim continuously, even though it will make lovely ghee.
Also, if it bubbles up and breaks the surface (scary!) is this heat too high?
THANK YOU ghee experts!!!
Started Whole30 December 31, 2011
Integrated Leptin Reset/Jack Kruse plan Jan 13, 2012
Starting Weight: 174.8