Homemade Ghee... Am I Making It Wrong?
[sorry if this has been discussed before but I couldn't find any threads]
So I decided to change from grass fed butter to grass fed ghee and I wanted to make it at home to save some money.
There are plenty of videos on YouTube but they either contradict one another or I just can't get the same results, plus I wanna have some back and forth here instead of just watching a video.
First time was perfect....but I can't remember the exact details and didn't write them down
Second time it looked OK but after it was all solid and ready to use I felt it was a bit thicker than usual. Like if I hadn't taken all the white stuff out. So I put it back on the pan, heated it again.... result? I burned it and it tasted like CRAP! I lost 2 whole packs of butter there.
Third time and last one so far. I didn't burn it but It's not looking that great. It looks a bit grainy, not as smooth as the first time (or like when you buy it at the store). Again, like if I didn't do a great job on the separation.
So my question is, for those who make ghee very often. How do you do it? Do you have specific details with exact time, etc?
Here is how I'm making it:
Two 16oz packs of unsalted grass fed butter
Strainer (Very fine/stainless steel)
Glass jar to store the final product
Medium heat at first, until I see it starts boiling and there's a huge white cap on top (aprox 10 mins)
I remove most of the white stuff and turn the heat down to the lowest and let it heat for another 10 mins.
Now I filter it with the strainer at least 2 times
Is the strainer the problem? I was using that because it looks easier than a coffee filter but I guess I'll have to try a coffee filter instead.
Am I not giving it enough time on the stove? I'm just afraid it will burn. Is 20 minutes too little? Specially when the last 10 are in low temp?
One of the videos recommends a thick pan. Is that really that important? I'd rather use a thinner/smaller one I have if that wasn't a problem.
Thanks for your time!