How to Make Ghee and Never Burn Butter Again (Clarified Butter) - Jacob Eats Good

Thanks! I had no idea this was so easy! Is there anything I can do with the salty leftovers?

Nice

I did my first Ghee for 30 minutes,it was brownish,second for 20 minutes & its still brownish????

Sorry but this isn’t a productive way to make ghee. Been making it for years. You’re not using cheese cloth or filtering anything. I wouldn’t think this would be shelf stable. I have ghee that’s 5 years old that taste the same as the stuff I made yesterday. FILTERING is the key to making perfect ghee.