On Sun, 9 Oct 2005 08:53:33 -0400, "Dee Randall"
> wrote:

>
>"nancree" > wrote in message
roups.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
>

You can used 1/2 cup Ball canning jars or Glad Ware 1/2 cup plastic
containers. Not necessary to fill them

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974