"nancree" > wrote in message
oups.com...
>I have just read the thread about clarified butter, but none of it
> answered what puzzles me about it. I have made clarified butter twice.
> Both times in small a small quantity {1/4 or 1/2 pound). It worked
> fine, I skimmed off the foam and the clear clarified butter remained.
> But when I poured it into a small bowl to chill and store, it got very,
> very hard. So hard that you couldn't scoop it out of the dish at all.
> Not even with a sharp spoon, or knife.
> It as hard as the porcelain dish was. The second time, I poured it
> into a small dish with sloping sides, thinking that I could slide a
> small knife down along the side and loosed the butter. No luck--it
> would have broken the dish. Letting it come to room temperature wasn't
> much better.
> Surely someone else has had this experience. How do you store and
> use clarified butter after you have made it? I would appreciate any
> comments.
> TIA Nancree

As I mentioned in my previous email, my bought butter labeled 'ghee' was
this way, and there was no way that I would microwave the whole 8oz-1# to
get out a spoonful. When I was able to remove some, it disgusted DH anyway,
so out it went.
But my thinking cap goes on, and this thought arrives:
I suppose after making it, one could contain it in small measured amounts,
then microwave it as needed. But what? would be the container? I don't
think one would want to measure out more than 1/4 cup (4 T) for use, would
you?
Dee Dee