That's really a good idea, making an extra large batch and refrigerating the extra.  I'm gonna try that approach too!  

I just got through doing a batch starting with 2.5 lbs butter to fill two 2 cup jars with ghee. It took about twice as long to simmer down as a 1 lb batch. Maybe a wider pot on a wider burner next time. I think more surface area on the bottom will make it go faster.

Mr. KK has found some really fine stainless steel screen (where he finds this stuff, I have no idea...probably through work) and we are using that to strain the ghee.

We make two pounds at a time on the stove under the lowest heat possible.  We've tried a thin copper plate to disburse the heat, but today, we are now using a thick piece of steel...sort of looks like an oversized hockey puck.....and it's working great.

This is something everyone needs to make!!!! OMG it's so easy and the results are beyound belief! If you can cook and realize that you have controls on your burners to control the heat setting, then you can make this delicious addition to your arsenal. I made my first batch today following the instructions I received on this forum and it is stupendous! Now I need to get a recipe for homemade mustard and a good salad dressing that isn't overpowering yet lets the subtle flavors of the spices come out and I will be in heaven. Support like you receive her is secound to none!

Quoted from maddog

Now I need to get a recipe for homemade mustard

I think Brig has one on her recent Blog...

Yes, loved that blog!  I want to try that last mustard.

We recently purchased some Danish butter.  It tastes divine, however, it appears we may not be able to make Ghee out of it.  The brand is LURPAK, and it's cultured.  It looks like there is something that is not precipitating out of the butter.

Anyone have this experience with cultured butter?  We are also thinking that we may need an even finer filter, and end up using a paper filter.

I'm sorry. Not clear.  Wrong word.  Not, not precipitating out.  It's not filtering out.  When you make regular ghee, you can almost pour it out with barely filtering it, but with this stuff, it makes a very fine gritty, sand material that just floats in the ghee.

Yes!  I used some european butter that I had in the freezer and it wouldn't separate.  It just burned with that gritty stuff all through it.  ick

I filter my ghee with a large kitchen strainer lined with a single, unbleached paper towel.  It works perfectly.

I use a metal strainer with cheesecloth.  

Hm, obviously I use Danish Lurpak-butter all the time, when I make ghee. I've tried ordinary salted, unsalted and organic (salted) butter. I can't see or taste any difference in the end-result - other than maybe the salted version causes more gritty stuff stuck at the bottom of the casserole I cook the ghee in.

Like mikendomsmum I use a metal strainer with cheesecloth to seperate the ghee from the gritty stuff.

Quoted from Poly

Hm, obviously I use Danish Lurpak-butter all the time, when I make ghee. I've tried ordinary salted, unsalted and organic (salted) butter. I can't see or taste any difference in the end-result - other than maybe the salted version causes more gritty stuff stuck at the bottom of the casserole I cook the ghee in.

Like mikendomsmum I use a metal strainer with cheesecloth to seperate the ghee from the gritty stuff.

We re-heated and restrained this batch of ghee, and it came out just okay. I think I may have slightly burned it.  I tried 4.5 lbs of butter in a big pot in the oven and promptly burned that entire batch.  I'm not savy enough to use an oven any more, lol, and I'll keep the ghee making to Mr. KK!

Quoted from Poly

Hm, obviously I use Danish Lurpak-butter all the time, when I make ghee. I've tried ordinary salted, unsalted and organic (salted) butter. I can't see or taste any difference in the end-result - other than maybe the salted version causes more gritty stuff stuck at the bottom of the casserole I cook the ghee in.

Like mikendomsmum I use a metal strainer with cheesecloth to seperate the ghee from the gritty stuff.

Maybe it was the freezing that caused the butter to not work well.
And I have also noticed that with salted butter.  It leaves a bit more easily burned stuff in the bottom.

I always strain my finished product also.  For ease of cleaning, I use the unbleached paper towels in a metal strainer.  Somehow the idea of washing a cloth soaked in butter doesn't appeal.  

Ghee is not similar to clarified butter, it is clarified butter.

Quoted from EquiPro

OK - this is one of the most important and best webpages that I have come across in a long, long time.

and it's exactly the same for me, + a most reassuring thread. I'm just so grateful to all of you    

It's as if watching the best movie ever + ongoingly tasting more and more of this delight. Just fantastic.

Quoted from KimonoKat

Anyone have this experience with cultured butter?

I use cultured organic unsalted butter and don't have this problem. Hmmm. I think the last batch I made was from WF house brand 365...but I'm not certain about that.

johnhelton,
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New question regarding homemade ghee...I made a batch on the stovetop back in California, then traveled to Colorado with it, and when I got here, the oil had separated from the whiter solids on the bottom of the jar. Usually I keep it in the refrigerator, so I've never noticed whether this is normal.

Can anyone confirm for me when keeping the ghee on the counter, does the liquid separate from the solids? Or is it all liquid all the time and perhaps when I cooked it I didn't get all the milk fat out?

I'm going to use this batch up, but would like to know for the future.

depending on the weather or the temperature in the kitchen, when on the counter......mine is at times liquid, sometimes semi solid, sometimes separated, like yours.......no problem.

Thanks Lola!

Just to let everyone know that I finally tried the oven method of making ghee at the temperature of 375 degrees F.  I put 3 lbs. in a large corelle roaster (with a cookie sheet under on the next rack for safety) and let it go for two and a half hours.  At one hour I skimmed off the milk solids (which were pretty crunchy floating on top and very easy to remove with a large slotted metal spoon).  For the rest of the time I let it simmer in the oven and it has turned out fantastic.   Little bits of brown in the bottom and they were strained out from metal colander with cheese cloth. Going to have some steamed collards and eggs for a late lunch.  Yummmmmm.

Debra

okay - I'm starting this up again....sorry for the redundance of this...

* my first batch of ghee is literally carboard color - can I still use or just toss?

* is there a difference in the boiling vs oven method - meaning is anything beneficial lost in the oven process?  (besided convenience)  

* when people take ghee for GI issues - is it without food??

thank you all so much....this thread is long and somewhat exhausting....just thought if might be easier to get recent answers from all the experts here...

^_^

Quoted from maddog

Now I need to get a recipe for homemade mustard ....

Here are a couple of mustard links:

http://www.gsdunn.com/all-about-mustard8.html

http://homecooking.about.com/od/howtocookwithcondiments/a/mustardcooktips.htm

Quoted from namelessfemm

* my first batch of ghee is literally carboard color - can I still use or just toss?

* when people take ghee for GI issues - is it without food??

I make my ghee by the stovetop method, so I don't know about the oven method.  I cook it about medium heat until the bubbles stop bubbling.   The other day I made some for the intestinal protocol which I am doing for 4 weeks and forgot I was cooking ghee until I smelled it.  By then it was somewhat toasted, to put it mildly.  I have been using toasted ghee now for a week.  I'm no expert, but it firmed up to a toasty color and tastes a little toasty (actually it is rather good).  I am taking at the beginning of my meals, but I have no idea what the proper time is.  Sometimes I'll take a bite between meals.  

Next batch I'll try to be more attentive and watch the pan on the stove until it is finished.

Taking ghee first thing in the morning on an empty stomach is best from what I understand.  I have a warmer burner on my stove and I put about a tablespoon in a glass dish and set it on the warmer until it's melted. Oh yummmmmmmmm.....some eat it more solid. Don't think I could stomach that, but melted, it is so goooood!!!
Don't worry that your ghee is darker. Unless it tastes burnt and it's undesireable to eat. One of my first batches turned out that way and I too, hopped on here and wondered what I should do. Well, turned out it was okay and now I aim to make all of my ghee like that. I like the taste of it more.  
As far as losing nutrients if you make it in the oven, I can't imagine why.........heat should be heat........but someone else may have a dif opinon on that.      
I do mine in the oven at 350. For a lb of butter I set my timer for an hour, go about my business, then I check at 5 min increments after, because I like it darker. Always put a lid on your dish that you use in the oven.........the ghee will pop and get on the bottom of your oven if you don't.  Sometimes a little still manages to 'sneak out' anyway         The gunk on the bottom should be browned from what I understand.  Drain that off and store as you wish. From another thread, they say to cool before covering. I don't cover mine..........it sits on top of my  bread box up under a counter. In a darker spot compared to the rest of the kitchen. ALWAYS use a dry, clean utensil for dipping the ghee. Using a wet or dirty utensil will contaminate  and ruin it. Dont want that  
Hope you enjoy your ghee as much as do I.