Dee Randall wrote:
> "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

Why not measure out 4 Tbs. for use? There are tiny sealed containers
available for such small quantities. I have several in my cabinets.

Jill