Ghee is yellow the brown color is evidence of burning

If ghee is overcooked it turns brown- it is clarified butter (as the french use often and liberally, ie the milk solids are removed)


Ghee
Ghee is clarified butter. The milk solids and impurities are removed. It is healthful, pure protein. Use as you would use butter or cooking oil.
To make ghee , simmer butter over the lowest heat for approximately 30 minutes. (Keep an eye on it, since it tends to burn easily.) White foam separates from the yellow ghee. Skim off all the foamy milk solids, or alow them to sink to the bottom of the pot. Clear yellow ghee will be left. Pour into a clean, wide-mouthed container, through a cheesecloth held onto the jar with rubber bands, or through a fine metal strainer, not allowing any white sediment to slide in. Store at room temperature with jar covered.
Ghee keeps without refrigeration in acool place for many months when stored in a closed container and indefinitely when frozen. Therefore, it is a good idea to make large quantities at a time.


I have a friend who swears by the crockpot- over night on low in the crockpot- it removes the danger of burning- I have seen both liquid and mushy

It is out of this world delicious
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