Great idea. Using all salted is just so salty after some of the moisture cooks off, and we do not generally prefer unsalted, so half and half seems like a good option!
Just to make your life easier. If you have one, use a 4 cups glass measuring cup with a spout. At 250, it will be fine. This will be much easier to pour without spills. You can also use a dollar tree small mesh sieve to remove the top sediments. A breeze ! You can then pour your Ghee into your jar even without straining. When you get close to the milk solids, leave about a half inch at the bottom of the measuring cup and put the whole thing in the fridge. A mere 30 min to an hour later, the ghee will have solidified and can be removed as a disk. The milk solids stay at the bottom. I scrape the bottom of the ghee just to remove any milk and add it to my jar of ghee 😊
Nice job 👍🏼
I use 50/50 salted and unsalted butter.
Great idea. Using all salted is just so salty after some of the moisture cooks off, and we do not generally prefer unsalted, so half and half seems like a good option!
Just to make your life easier. If you have one, use a 4 cups glass measuring cup with a spout. At 250, it will be fine. This will be much easier to pour without spills.
You can also use a dollar tree small mesh sieve to remove the top sediments. A breeze ! You can then pour your Ghee into your jar even without straining.
When you get close to the milk solids, leave about a half inch at the bottom of the measuring cup and put the whole thing in the fridge. A mere 30 min to an hour later, the ghee will have solidified and can be removed as a disk. The milk solids stay at the bottom. I scrape the bottom of the ghee just to remove any milk and add it to my jar of ghee 😊
Great ideas! I'll try those on my next batch.
Thanks