What makes ghee grainy?

* The milk was not heated to the correct temperature. When making ghee, it is important to heat the milk to a specific temperature (around 180 degrees Fahrenheit) before adding the yogurt or buttermilk. If the milk is not heated to the correct temperature, the ghee will not form properly and can become grainy.

* The milk was heated for too long. Heating the milk for too long can also cause the ghee to become grainy.

* The ghee was not stirred enough. When the milk is heated, it is important to stir it constantly to prevent the milk from scorching and the ghee from becoming grainy.

* The ghee was cooled too quickly. Ghee should be cooled slowly to allow the fat to solidify properly. Cooling the ghee too quickly can cause it to become grainy.

If you follow these tips, you should be able to make smooth and creamy ghee every time.

Here are some additional tips for making ghee:

* Use whole milk for the best flavor and texture.

* Use a heavy-bottomed pot to prevent the milk from scorching.

* Add a little bit of salt to the milk before heating it.

* Strain the ghee through a cheesecloth-lined colander to remove any impurities.

* Store the ghee in an airtight container in a cool, dark place.