Nikkerspikkers seems to have vanished, but their description of ghee is what I'm familiar with, doing it stovetop, so I'll try their technique first. It really does make a huge difference in flavour if the milk solids are allowed to brown (golden brown, not burned!)
If you aren't lactose intolerant the golden milk solids are delicious! I never bother straining. Let the solids settle, then pour off the clear ghee, leaving the sediment, including any cloudy fluid. The leftovers, murky ghee and true solids can be used in baking, or if you are truly decadent, strain out the solids, salt and spread on toast
![Roll Eyes :-))](https://www.forumthermomix.com/Smileys/default/rolleyes.gif)
Can't wait to try this, ghee is one of the many, many reasons I am getting a Thermomix! Polenta is another thing I'm going to make in the first few days. Oh, the cloudy ghee and golden solids is wonderful in polenta, instead of plain old butter.
Cultured butter makes delicious clarified butter, but one thing I haven't tried is making ghee from cultured butter. Anyone done that?
Thermomix delivery: "6-8 weeks" minus 2!