I tried to make ghee out of kerrygold butter and raw grass-fed butter yesterday. I did them both again today some may have burned. I put them in the refrigerater and both are very white and taste like burnt popcorn in my coffee. Is the white color normal?
Mine is always pale yellow/cream
When making ghee, keep an eye on it, and the minute it stops boiling and the temperature starts to rise, turn it off. Use a sugar thermometer if you have one.
It should not taste like burnt popcorn. Although it is normal for it to solidify and turn yellowish white(more yellow than white) in the fridge or at cooler temperatures. If yours is pure white, let it rest on the counter to warm up a bit and take a taste. Does it taste creamy like butter or "clear and nutty/cheesy" like ghee? If it tastes creamy, then I think you didn't make the ghee properly.
Make sure not to leave the butter on the stove beyond the point of you clearing out all the milk solids, or else you will begin toasting the ghee and then ultimately burn it.
Here is a recipe for homemade ghee.
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