MeeraReed Posted January 5, 2015 Share Posted January 5, 2015 Recipe calls for browned butter (sauce), but browned butter and ghee are not the same correct? Because browned butter still contains the milk solids. But ghee will not brown because the milk solids have been removed. So can/should I cook my ghee a little longer until it browns (like I did the first time I tried to make it) and then remove the solids to create the same effect? Is this whole30 compliant? Link to comment Share on other sites More sharing options...
GFChris Posted January 6, 2015 Share Posted January 6, 2015 Browned butter is not compliant. Ghee is. You can try browning ghee/cooking it longer and see what happens. Link to comment Share on other sites More sharing options...
MeeraReed Posted January 6, 2015 Author Share Posted January 6, 2015 Awesome, Thanks! Link to comment Share on other sites More sharing options...
simmie Posted October 6, 2015 Share Posted October 6, 2015 If the milk solids/particles are strained out of browned butter, would that then be compliant -- as in it becoming ghee that's just been cooked too long? Link to comment Share on other sites More sharing options...
GFChris Posted October 6, 2015 Share Posted October 6, 2015 If the milk solids/particles are strained out of browned butter, would that then be compliant -- as in it becoming ghee that's just been cooked too long? Right - it would be ghee. Link to comment Share on other sites More sharing options...
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