Ghee question??? So I made the baked version last night. Took a almost 2 hours and

[barbara-in-va]

smelled so very good. But I think I goofed on something. The foam on the top, is it to be removed before straining? I did not remove it. I poured the delicious smelling stuff into a jar and left it on the counter overnight. It turned cloudy. Is this how it is supposed to be or should I have removed the foamy top layer?

TIA!!

 

[joe]

The cloudiness is normal. It gets semi-solid at room temperature, like regular butter.

 

[barbara-in-va]

Thank you Joe, that is just what I needed to know!!

 

[cheezz]

I scoop it off with a slotted spoon but the strainer should catch it. Try it on popcorn!

 

[marilynfl]

So you don't cook the popcorn IN the ghee to make it pop?

 

[mistral]

All the commercial jarred ghee I see at local ethnic markets is . . .

solidified and opaque in the jar. Don't know about the top of the stuff inside.

 

[cheezz]

Mine is opaque, but not solid - almost the consistency of aioli

Today was a warm day, so it's softer than usual.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/612601C3-77F7-4967-B0E0-D1205563679A-1650-000001E0F5FA764E.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/A852121D-BF67-44A3-B797-24041EB0BA4E-1650-000001E08D952B21.jpg

 

[cheezz]

I do sometimes, but my dog loves popcorn and I don't want him to have the butter

So I usually pop first (microwave popper bowl), then put the ghee on afterwards.