"Brooklyn1" > wrote in message
...
> 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.

Do you have any advice on preparation, either temperatures, timing, or
visual clues?