Do you support butter and ghee infusions?
Yes. tCheck is able to measure infusions made using either butter or ghee. When using butter, be sure to test only the clarified part of the butter and not the part with the milk solids.
From a cooking and taste perspective, there is a slight difference between clarified butter and ghee. Clarified butter, also known as "French clarified butter" is made by melting the butter then extracting or decanting off the clear melted oils. Ghee, on the other hand, is kept at a simmer for a much longer period of time, allowing the water content in the milk solids to evaporate.
Both clarified butter and ghee infusion testing is supported by tCheck
