W wrote:
>
>I make my own Indian Ghee from grassfed butter, using these instructions:
>http://thehealthyfoodie.com/homemade-ghee/
>
>I don't understand how ghee could end up black and looking and smelling
>burned. Does anyone have a theory about what went wrong here, and is there
>anything that can be done at this point?

When preparing ghee at too high a heat the milk solids will burn.
At that point either enjoy the burnt taste or toss it out for the
critters and start over. Ghee is pricy because to do it right takes
time, you can't rush it.