I use cheese cloth and a metal strainer (which is a must to hole the cheese cloth in place) when pouring the ghee into containers.  Making some right now actually.    

Debra

who eats that stuff anyway?
that s the purpose of making ghee....getting rid of all that solid junk.

You mean I'm supposed to strain it???

preferably, yes.......let it cool and you will see how it separates.

otherwise you are only having melted butter!

Also, Myra,
It needs to cook long enough for the milk solids to separate out from the butter oil, turn golden brown and sink to the bottom.  I use the stovetop method and it takes anywhere from 10 minutes to 20 minutes, depending on the brand of butter I use.  The whole house smells like popcorn from the ghee.  

FWIU, you can skim the stuff off the top and use it to flavor.....whatever, but the stuff the settles to the bottom is definitely for throw away.

I don t use the stuff on top, either.........it turns out the same color as the stuff on the bottom, in my batches of ghee, so far.......and it s only been 10 years.

I'm under the impression that both the stuff on top and the stuff on the bottom are the unhealthy parts of butter.  The pure golden oil is the part that is good for us.

besides, if you leave the ghee long enough, there s practically no scum left.

I just place the pan with the butter on low heat with a meshed top, so it won t splatter, and forget about the ghee.........around 40 mins later, I go back in the kitchen and turn the stove off.

there s no more noise and it smells heavenly!

I really was just teasing about not knowing to strain it!        

silly girl!!  

what a relief Myra!

We always have ghee in the house. Always a batch of pure ghee for frying etc. and a batch of spreadable ghee for - well - spreading!
I use the stove-approach as well, and use the "ear-method" to determine if the ghee is finished. I simply listen to it - when it stops "talking" it's done! I strain the ghee though a cloth - I was too impatient for the coffee-filter-method...

I like the taste of ghee, but DH is more sceptical. He insists he can taste it form miles away! So on weekends he gets butter.

DH surprised me the other day by making ghee. He had read something about it on the net and decided to try it out. To determine the water-content of the ghee (it should be zero) you dip a piece of kitchen-paper into the ghee and put in on fire. If it sizzles, it's not done yet. If it burns with an even flame, all water is gone and the ghee is ready to cool off. The ghee turned out very well.

Well I use ghee more and more
- but still eats butter- so does my kid ( O) on bread.
Just don´t like the texture of ghee- flavour is nice though.
BUT real dark yellow jersey butter in late spring is just jum..... and so is ghee made from it.

Quoted from Poly

To determine the water-content of the ghee (it should be zero) you dip a piece of kitchen-paper into the ghee and put in on fire..

What is kitchen paper?

Quoted from pkarmeier

What is kitchen paper?

It is a kind of paper - we danes get in large rolls - a bit like toilet paper- but tougher and not as soft.

Quoted from Henriette_Bsec

It is a kind of paper - we danes get in large rolls - a bit like toilet paper- but tougher and not as soft.

what would us folk in the US use?  

Maybe toilet paper

Kitchen Paper is available in the US, because I bought some a couple of weeks ago when I was in Florida. I got it in Publix.

Have a look in the napkin aisle.

 Artymiss, I managed to access the artisan site some time ago and the only outlets appear to be Scotland (Glasgow I think) and Southampton.  They do mail order but you have to order 6 loaves which is a lot for something one hasn't tried.  I haven't found any wheat free bread worth bothering with so I just stick with ryvita and rice cakes.  The savoury ones are nice.    I use the reeibos tea, which doesn't need milk, and am quite used to that now - I make it quite weak and one teabag lasts all day!  Fortunately I've never liked coffee so that wasn't a problem.  My biggest problem was making sauces and gravies.  If you read the thread on cream you will see I've cracked that one (if you can't find it let me know and I'll e-mail it to you) and I've found the best way with gravies is to stew a chicken carcase with veg and, if I can get them, chicken livers, remove the bones, addherbs or spices and liquidise the rest.  The veg. tend to thicken it and I then freeze it in ice cube trays and just take out what I need each day.  If theres anything you're particularly looking for let me know and, if I can help, I will.  Just be assured that one adjusts very quickly to living without some things and they cease to be a problem.  My first reaction when I read the book was 'but there's nothing to eat' so I guess I've come a long way in the last 9 months.

Thanks rustyc!

About 15 years ago I used to manage a group of Heatlh Food shops selling everything I need now! In those days we were thought to be 'cranky'. I was actually based in Bracknell for a while (I see you are in Berks.) Now I am in Eastbourne & there is nothing available. I went to Sainsbury's today & came out with 2 carrier bags in place of the normal trolley load. I was longing to be back in Florida in Publix, where the choice was 100% better! That said, I don't seem hungry? 5 days in and I am feeling great!

I did find some Rye bread in waitrose, which seems fine. It makes a tiny snadwhich, but somehow that seems to be enough.

I bought a steamer today for my veggies after reading all the bad stuff about microwaves.

Quoted from pkarmeier

What is kitchen paper?

Quoted from Henriette_Bsec

It is a kind of paper - we danes get in large rolls - a bit like toilet paper- but tougher and not as soft.

Quoted from pkarmeier

what would us folk in the US use?

Quoted from Henriette_Bsec

Maybe toilet paper

Quoted from ArtyMiss

Kitchen Paper is available in the US, because I bought some a couple of weeks ago when I was in Florida. I got it in Publix....Have a look in the napkin aisle.

OMG, I had no idea "kitchen paper" was such an exotic thing...!!! Well, maybe I translated it wrong - I didn't know what to call it, really, so I just came up with something. It's called køkkenrulle in Danish!

We calli it Kitchen Towel here in the UK

paper towels - bounty?