nancree wrote on 09 Oct 2005 in rec.food.cooking

> 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
>

AFAIK Ghee doesn't need to be refridgerated. It should keep as well as
olive oil, corn oil, peanut oil or canola oil does without refridgeration
in a darkened room temperature-ish cupboard. You might consider a screw cap
container, something that would stop light...say a metal or a non-
transparent plastic bottle. Ghee has been in use in India long before there
were fridges in India, just the same as olive oil in Italy or Greece.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.