As the moisture burns off the butter will foam up. It will begin to resemble the mud pots in Jelly Stone Park. Oh come on, haven't you heard of Yogie Bear? Well, he really was from just up north of us in Yellowstone Park where the world famous mud pots reside. When ever I do something like this I can't help but think of my old stomping grounds and though I've never met a bear as friendly as Yogie, I have often watched the heat build up from the volcano underneath the park watching Old Faithful blow high in to the air or stood on the walkways as the air bubbles rose to the surface of the mud pots. Listening as they make a light popping sound as the bubbles break the surface.
We taught the kids about this phenomenon before we took them to Yellowstone by heating applesauce on the stove. Back to making ghee. Watch for the following signs that your ghee is done. Remember, butter boils at a very low temperature so keep the stove turned WAY down.
- Changes from a cloudy yellow to a clean golden yellow.
- Develops a popcorn smell.
- Stops foaming and makes crackling sounds. Reminds me of rendering fat for soap.
A thin light tan crust forms on the nearly motionless surface.
- The milk solids at the bottom turn from white to brown. This can take 30 or 40 minutes or longer if you like me do a second batch and it is quite large.
- Strain it through cheese cloth or I used my milk straining pads and my milk strainer.
If your ghee is this dark, you've cooked it too long. I told you I was a good teacher because I make so many mistakes I know what not to do. Don't fret though because this ghee is still good, just a little overly cooked.
Make sure the jar you put the ghee into is completely dry or the moisture inside will allow bacteria to enter. I used a hair dryer blowing the hot air inside the jar to make sure it was completely dry. When the ghee has cooled, store in a dry place away from direct sunlight. Be careful the spoon you use to dip into the ghee when scooping some out for use. It also must be completely dry.
You can also do this in the oven on 300F but I choice the stove top method.
Ghee has no dairy anymore since the milk solids were left in the bottom of the pan and screened out with the cheese cloth so lactose intolerant people can use this product. Also just as a note of interest, clarified butter has 20% milk remaining.
Now comes the incorporating of ghee into your diet. I've used it to fry in and this morning I added it into bread. Later, I'll tell you about my experience making pie crust with it and using it in biscuits. You can substitute ghee for part of you lard or shortening but since this is a blog where I not only tell you but show you, I'll have to do it first. So many things to try and so little free time.
Stay tuned, I have another page done for my gardening booklet, _since I haven't heard from anyone on how beneficial it is to them, I'm wondering if I should continue the series [speak up] or I'll just do it for myself. No hard feelings, I just want to share what's beneficial to you and not cause you to fall a sleep on the other stuff. I'm finding the information very useful to my gardening plans but I'm not you. Remember, your comments help direct my posts. I'll also let you know what besides ghee I've been canning this cold winter month with snow piling outside. Of course, I'll have to give you instructions on how to can ghee also. So hurry out and buy some butter or make some if your goats are still fresh. I'll understand if you can't make goat butter right now. Chicory is about dry so I will begin to freeze some milk this week for those long months while I await her freshening. Okay, it's only going to be a couple months but it seems long when your beloved milk isn't fresh.
I've also made more buttons and knitted a lovely ascot from wool and alpaca. I have a new great way to make buttermilk. How will I ever get all these posts done? Just keep reminding me of what you want to hear and I keep plugging along.