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Gritty Ghee

Shel_B

By Shel_B
in Cooking

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Shel_B

Shel_B

Posted
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Some time ago, I made a batch of ghee, following hat I thought was previous techniques ... it's not difficult, there's relly not much to follow. The results were typicalexcept that they were a little gritty.  If you can imagine the crystals in aged Reggiano dissolving on your tongue, that might be close to what was in the ghee. In any case, has anyone experienced soething like this, does anyone know what might cause the issue?

 ... Shel


 

pastrygirl

pastrygirl

Posted
Posted

Either milk solids or fat crystals. Or salt, if you used salted butter. 

 

Gritty while cold, warm, or both?  Did you strain it?

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