GHEE BUTTER VI - FINAL ENCOUNTER

You boiled your butters, got water out and fried all that white stuff until golden brown? You are amazing!

Now get it off heat, wait a bit for the baked stuff to settle and slowly pour it into a jar. If you fried foam slowly, it's almost completely gone.

Pick a container that holds heat well. If you close it immediately, it will create vacuum, suck the lid like a marmelade and will be safe for weeks at least. But!

We eat ghee very quickly and don't leave the proteins in for bacteria, so I cannot guarantee how long it'll keep. I never had problem with it staying on a counter for a month. Point is bacteria shouldn't get in, keep it closed and ALWAYS use clean spoon or knife!

After it cools down, you can put it into a fridge for a night, ghee will turn solid and white. On the counter it will stay in somewhat liquid golden form - definitely during summer.

The baked browns taste amazing, feel free to toss it into pancakes, under meat of whatever - just take into consideration they are baked and then might quickly burn in a pan. Add them last under your steak, it's already fried butter. Also adjust your recipe, this is full of fat and will grease up your dough.

Scrape them from the pot into a small bowl and keep in fridge.