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If your ghee has been burnt, there are a few steps you can take to address the situation:
Remove the burnt ghee from heat immediately to prevent further burning.
Pour the ghee through a fine-mesh strainer into a heatproof container. This will remove any burnt bits and debris.
If the ghee still has a strong burnt taste, you may want to discard it and start again with a fresh batch.
If the burnt taste is not too strong, you can try to salvage the ghee by simmering it over low heat for a few minutes with a few sliced fresh ginger or garlic cloves and a handful of fresh curry leaves. This can help to remove the burnt taste.
Once you have removed the burnt taste, strain the ghee again to remove the ginger, garlic, and curry leaves. Store the ghee in a clean, airtight container.
Keep in mind that if the ghee has burnt significantly, it may have degraded in quality and may not be safe to use for cooking. In such cases, it's best to discard the ghee and start again with a fresh batch.
I hope this helps! let me know if you have any questions.
milkio.co.nz/faqs/how-to-fix-burnt-ghee/
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Ghee is a clarified butter commonly used in Middle-Eastern cuisine and has a rich, nutty flavor. Many cooking enthusiasts prefer making ghee at home and ask, will ghee brown naturally? Ghee has a deeper brown color and a more intense flavor than butter. Here is the detail of when ghee turns brown - It is made by simmering butter, which causes the water content to evaporate and the milk solids to separate from the fat. The separated solids are then strained, leaving behind pure golden liquid. This is what we know as clarified butter. The liquid butter is simmered for longer to make ghee until the milk solids have caramelized. The overcooking method provides ghee with its characteristic brown color and nutty flavor. Note: Keeping a close eye on the ghee while cooking is essential, as it can quickly go from golden to burnt if overheated. Read more : milkio.co.nz/faqs/will-ghee-brown/
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