Tiffers Posted January 20, 2018 Share Posted January 20, 2018 Hello. It’s my first time posting on the forums. Day five here! I have noticed some paranoia settling in regarding food. I made my own ghee before I started the program to save myself some money. I followed a YouTube video which did not show the skimming of the foam on top. The person merely filtered it through some cheese cloth, so that’s what I did. I saw yesterday in the Whole30 book a recipe that required the skimming of the foam. That got me thinking.. I used my ghee for the first time yesterday. I left it at room temperature since I heard you can do that since the milk proteins have been removed. I smelled the ghee before and it smelled a little spoiled/sour. I have never used ghee before so I have no point of reference. That smell has made me ponder whether I have made the ghee correctly. If I did not, there may be milk proteins remaining, right? Should I start over. Link to comment Share on other sites More sharing options...
kirkor Posted January 20, 2018 Share Posted January 20, 2018 Ghee doesn't smell very different from butter. How many days between making the ghee and using it? Even regular butter can be okay on the counter - https://www.thekitchn.com/does-butter-really-need-to-be-refrigerated-224036 - so your ghee should be ok even if some of the proteins made it past the cheesecloth. Give it a little taste and you'll be able to tell if it's off. Link to comment Share on other sites More sharing options...
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