Quoted from Leanne

So what can the solids be used for?  Seems a waste to throw it away.

If you can tolerate butter...these ladies have uses for the solids: Show Me The Curry

Quoted from Leanne

So what can the solids be used for?  Seems a waste to throw it away.

Is ghee pronounced with a soft "g" or hard "g"?  Phonetically it should be hard but I was curious.

The "g" is prounced like the "g" in the word Get.

I don't use the solids because that is all the stuff in ghee that I don't want to eat.

Quoted from Leanne

So what can the solids be used for?  Seems a waste to throw it away.

Is ghee pronounced with a soft "g" or hard "g"?  Phonetically it should be hard but I was curious.

Solids can be used for animal feed.  I wouldn't use them in personal food if butter is an avoid for you.

I've always pronounced it with the "g" sound like go or get, rather than the "j" sound like gee or general...

I've always discarded the solids. The whole point of making ghee is to turn the butter into something healthier- so why would I want to eat a concentrated form of the "bad part of butter"?

I made ghee again for the third time and this time I cooked it until the sizzling stopped.  It is much more brown, as were the solids on the bottom of the pan.  It tastes so different this time, almost like burnt caramel.  That was the first thing I thought when I stuck my finger in after it cooled.  It is heavenly!!!

Next time I cook it, I am going to try lowering the heat a little and cooking it for the full hour.  I forgot to time it because I was doing too many other things at once.

Quoted from Patty H

I made ghee again for the third time and this time I cooked it until the sizzling stopped.  It is much more brown, as were the solids on the bottom of the pan.  It tastes so different this time, almost like burnt caramel.  That was the first thing I thought when I stuck my finger in after it cooled.  It is heavenly!!!

Next time I cook it, I am going to try lowering the heat a little and cooking it for the full hour.  I forgot to time it because I was doing too many other things at once.

It is yummy! The hard part for me when I make ghee is consistently getting it to that darker color without burning it.  I think the butter taste is more concentrated when you achieve the caramel color.

Quoted from Kim

It is yummy! The hard part for me when I make ghee is consistently getting it to that darker color without burning it.  I think the butter taste is more concentrated when you achieve the caramel color.

Yes, it looks like caramel, too!  I used a different brand of organic butter as well.  It is a limited edition butter, so I may go and buy more and freeze it to have on hand.  Since I am the only one in my family who eats the ghee, a pound lasts more than a month.

Quoted from Whimsical

I wrote a blog a while back about making ghee, including photos - find it here.  You need to make it a few times before you get the hang of it, but once you do, it is really easy!  Probably takes me about 30 minutes total.

Thanks Whimsical, that's a very helpful page, especially with all the pics. I sent a link to my mother too, she and I are new to making ghee...I'm using the stuff from the store which is good so I can't wait to make my own...

Quoted from Victoria

Straining is a simple one step procedure with a fine mesh strainer.
http://www.bedbathandbeyond.com/product.asp?SKU=17379291&RN=212&

Nothing else is needed;  no skimming, no cloths, filters, etc.

Thanks Victoria, I just ordered one, seems like it's gonna make it simple...