sunshine7362 Posted January 7, 2016 Share Posted January 7, 2016 I am new to Whole30. I just tried to clarify butter and it looked great. I took the advice of letting is simmer longer as mentioned in the Whole30 book. Looks like the solids went to the bottom but the butter is an amber color much darker than ghee. Is it still whole30 compliant. I think I may have created brown butter. Even though I used a cheesecloth and the butter is clear I was wondering if I have to start over. Thanks. Link to comment Share on other sites More sharing options...
kirkor Posted January 7, 2016 Share Posted January 7, 2016 Yes it's fine, you just went over to the ghee side. Link to comment Share on other sites More sharing options...
praxisproject Posted January 8, 2016 Share Posted January 8, 2016 Some people prefer it a little darker It's fine to eat Link to comment Share on other sites More sharing options...
Jager07 Posted May 28, 2016 Share Posted May 28, 2016 Some people prefer it a little darker It's fine to eat First time making clarified butter today...it turned out slightly lighter color than coffee. Is it still okay or is it now not Whole30? Thank you in advance!! Link to comment Share on other sites More sharing options...
JulieP757 Posted May 28, 2016 Share Posted May 28, 2016 If it doesn't taste burnt, it's fine. Link to comment Share on other sites More sharing options...
Karen_Suep Posted May 28, 2016 Share Posted May 28, 2016 Consider it brown butter ghee Link to comment Share on other sites More sharing options...
tytbodyin30 Posted May 29, 2016 Share Posted May 29, 2016 Does ghee or Clarified butter have a taste or is it just oily, greasy. I was thinking about trying to make this but not sure how it's going to taste.. Link to comment Share on other sites More sharing options...
Karen_Suep Posted May 29, 2016 Share Posted May 29, 2016 Does ghee or Clarified butter have a taste or is it just oily, greasy. I was thinking about trying to make this but not sure how it's going to taste.. It tastes like butter. Link to comment Share on other sites More sharing options...
SpunkyBug Posted May 29, 2016 Share Posted May 29, 2016 I find that some batches of clarified butter/ghee taste better than butter -- complex and deep. And other batches are perhaps not quite as good as butter, but still tasty. This is one of the great things about Whole30: It has forced me to try new things. I loved cooking for a long time before Whole30, but I never cooked this much, that's for sure! Now I have tried things I never thought I would like -- sardines, coconut everything, whole fruits (instead of juice), and more. The thing with buying and preparing real food is that it can be unpredictable. But that can be exciting! I know I had come to rely on the consistency of processed/packaged food before I discovered the Whole30. Now I am experimenting, and the results can be surprising. When you find something you love, it's such a great reward. Link to comment Share on other sites More sharing options...
tytbodyin30 Posted May 29, 2016 Share Posted May 29, 2016 it's a shame we or at least I still eat the same ol same ol. i think when I find my new good new, It will probably and hopefully be a new me. thanks for the replys on the Clarified. I was hoping it was not just oil... do you all make your own or buy the Ghee? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted May 29, 2016 Moderators Share Posted May 29, 2016 it's a shame we or at least I still eat the same ol same ol. i think when I find my new good new, It will probably and hopefully be a new me. thanks for the replys on the Clarified. I was hoping it was not just oil... do you all make your own or buy the Ghee? Ghee doesn't do a lot for me, so I rarely have it. It's not that I hate it, it's just not my favorite. When I do want some for a recipe or just for a change in cooking oil, I buy it -- but I can buy it at a nearby health food store for a reasonable price, so it's not a big deal. I have made it before, it's not really hard to do, but I'm a messy cook and found that I had butter all over my counter by the time I poured it through whatever I used to filter it (cheesecloth? coffee filter? I don't remember now), so it's just not worth it to me to make it. If you do make it and don't care for the flavor, you can add flavoring to it -- these instructions have you add herbs/spices as you cook the ghee, but you can also find any recipe for compound butter that adds compliant herbs and spices and make it using ghee instead -- so this recipe uses butter, but sub a pound of ghee instead, and you'll have a lovely herbed "butter" to put on your cooked vegetables or meats. Link to comment Share on other sites More sharing options...
tytbodyin30 Posted May 29, 2016 Share Posted May 29, 2016 thank you Shannon.. I think I"ll find some to buy. the butter i have is not from grass feed.. So, on the shopping list it goes.. thank you for the links. Link to comment Share on other sites More sharing options...
yelpats Posted June 8, 2016 Share Posted June 8, 2016 I made my own quite easily and I LOVE the taste. Link to comment Share on other sites More sharing options...
Carli Posted July 27, 2016 Share Posted July 27, 2016 I am new to Whole30. I just tried to clarify butter and it looked great. I took the advice of letting is simmer longer as mentioned in the Whole30 book. Looks like the solids went to the bottom but the butter is an amber color much darker than ghee. Is it still whole30 compliant. I think I may have created brown butter. Even though I used a cheesecloth and the butter is clear I was wondering if I have to start over. Thanks. I just had exactly the same problem but I gather from internet searches it is still ok for cooking. Also I discovered my husband bought salted, not unsalted butter and I wondered if this made the difference. I just hope it doesn't taste how it smelt!! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted July 27, 2016 Moderators Share Posted July 27, 2016 I just had exactly the same problem but I gather from internet searches it is still ok for cooking. Also I discovered my husband bought salted, not unsalted butter and I wondered if this made the difference. I just hope it doesn't taste how it smelt!! Salted butter tends to give you really salty ghee/clarified butter, because the salt ends up really concentrated. It doesn't hurt anything, but if you don't like salty, you may not care for it, and you definitely need to not add as much salt to things you cook in it or they could end up over-salted. Browning the butter just changes the flavor, it'll be a bit nutty tasting, not like regular butter. Link to comment Share on other sites More sharing options...
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