I’ve made ghee countless times before. This time was no different. I take 2 pounds of butter and leave in a Dutch oven inside an oven at 250 Fahrenheit until the milk solids brown. I then let it cool for a few minutes then pass the ghee through a fine mesh sieve. I get good results with this method and although it takes longer I don’t have to babysit it.
This time I moved l noticed a layer of this white, cloudy substance at the bottom. I thought maybe I didn’t filter it will, so I ran it through a coffee filler. Still same thing so I filtered it through a flour sack towel. I can still see a white layer at the bottom. It looks like fat almost but it doesn’t make sense it would settle at the bottom. I checked the butter and it says extra creamy unsalted. Could that be cream settling at the bottom? If so, is this batch ruined?
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