I was planning to make ghee but I left it a bit too long. I was multitasking as usual and when I checked the ghee it was all browned. So sad, I thought I had to throw it out. But when I smelled it, it actually smelled really good.  It has somewhat of a sweet caramelized smell (not burnt).

Ingredient:

• Good quality butter

Directions:

• Melt butter in a pan with medium heat.

 

• Turn down the heat after butter is completely melted and let it simmer.

• Leave it alone.
• Strain when it is done (try to aim for a golden color if you are making ghee)

This is how it looks like after 10 minutes simmering.

This is how it looks like after 20 minutes simmering

This is how it looks like after 30 minutes simmering.

This is how it looks after 40 minutes simmering.

I should have stopped 10 minutes ago, but I was waiting until the milk solids are burnt on the bottom. At this point I realized that I went a little too long. So, I skim the top and try to salvage what was left.

This is how it looks like after it cooled down.

Even though this smelled better than my regular ghee, I’m still not convinced that it is safe to eat but at the same time I hate wasting my yummy grass-fed butter. So, I consult with my trusty friend (google). It turned out there is such a thing as brown butter and people has been purposely making it to use it on sweet and savory dish.