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Found 1 result

  1. bailey.derby

    Amish Butter vs. Pasture Organic Butter

    I just made my first batch of ghee, but I am nervous about eating it because I'm not sure I did it right. If anyone can help, please comment! So I put three large sticks (like really large) of butter into my crockpot, turned it on high and covered it for 45 minutes ish before I remembered you aren't supposed to cover it. A little while after, I noticed a lot of bright yellow substance forming on the bottom, with the clear melted butter and then the foam on top. So I stirred it.... it started to boil really quickly and the yellow film went away, but so did most of the foam on top. I waited for it to reaturn, but most of it didn't, just a little. It started getting brown and carmelizing, so I turned the heat off and double strained it. Does anyone have any advice on whether or not I should eat it? Did all the proteins get out? I'm very sensitive to dairy protein, so it's not just messing up my whole 30 I'm worried about....