Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight.

Today, the ghee has congealed into a solid, as it should. However, on top of it is an oily liquid. I poured some into a glass and added water, and the two liquids don't mix, so it's not water left over from the butter (good news). Still, I'm confused why I don't end up with a uniform material.

share|improve this question

Some butter is mixed with sunflower oil in order to make it more spreadable. Have you checked the ingredients list (if there is one) on the butter?

share|improve this answer
That was pure butter from pastured cows. – JDelage Jul 12 '11 at 21:49
In the US at least, such a product would have to be labeled a "spread" or something other than butter... – SAJ14SAJ Jul 18 '13 at 13:22

Whatever it is, it is no good.

Since it is congealed, it should be a snap to remove, allowing you to carry on with your life, your mind at rest.

share|improve this answer
I just think it's different types of oils which have different properties. Oils congeal at various temperatures depending on their makeup. I am suspecting two different types of oils were in the butter.. Do check the ingredient list in the butter. – notthetup Mar 12 '11 at 15:22

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.