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Lesson learned making ghee.

RRPRRP Posts: 25,240
edited November -1 in EggHead Forum
Yesterday I was making ghee for the first time and was following RhumAndJerk's posting from last week. Right now I'm in the process of making a second batch. Here's what I've learned. Yesterday I used a Teflon skillet as I was thinking "more bottom to distribute heat evenly and more surface to allow water evaporation." The residue that is supposed to form on the pan and in clusters didn't. Instead it was like fine sand and was a pain to filter out let alone a very time consuming process. BTW one pound yielded 1 cup of ghee after the second clarification step. Now I know I shouldn't use Teflon.
Todays batch is going much quicker as I used a large uncoated sauce pan and the crud has formed rocks in the bottom. Live and learn...and share your findings - isn't that what this board is all about?

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