Thank you very much!!! I’ve watch over 30 videos on clarified butter and ghee. I kept wondering about the skimming off the top. You just have to boil long enough but watch carefully not to brown, unless you do want ghee. Once again thanks!
If you remove ALL of the water (boiling it long enough) and all of the milk solids, it will store for MUCH longer at room temp than 30 days. 6 months for properly processed butter, and up to a year in the fridge. A trick to getting ALL of the milk solids without caramelizing it to the bottom of the pan is to add a tablespoon or two of flour prior to pouring it through the cheesecloth. This way you don't have to sacrifice any of the butter fat at the bottom of the pan and the milk solids will not pass through the cheesecloth. Otherwise, small amounts will pass through the cheesecloth, even when it is triple-layered.
So you add the flour towards the end of the boiling process. The flour picks up the moisture then gets trapped in the cheese cloth.?????? Is that the idea.
