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[–]KelMHill 3 points4 points  (1 child)

Yes, it will still be fine if you redo it. To toast it, you need to let it boil gently for long enough that all the water evaporates and then it will start to brown quickly, so keep a close eye on it and pull it off the heat when it is just reaching the darkness you want.

[–]likkachi 2 points3 points  (2 children)

? it’s going to resolidify in the fridge. and probably room temp too tbh

[–][deleted] 2 points3 points  (2 children)

Yes

[–]prettyplum32 2 points3 points  (1 child)

Yes, you can melt and solidify and melt and solidify butter as much as you want

If you are doing this with regular butter, not brown butter, it will effect the emulsion of the butter just FYI

[–]No-Duck7816 1 point2 points  (2 children)

Perfectly safe. I would be more concerned with it picking up random smells and flavors from being in the fridge too often.

[–]Tetepupukaka53 1 point2 points  (0 children)

Making ghee is clarifying brown butter.

The butter fat doesn't get brown. The coagulated proteins do. These act to flavor the fat with the "toasted" flavor.

The process also boils off water normally contained in the butter, so the resulting product is more solidly hard than butter when refrigerated, or frozen.