Wondering if the white residue on the top is normal, my last batch did not have as deep brown of a color as this, and just the color change might be throwing me off. Fat skimmed after refrigerated. Heated and strained through a cheesecloth mesh, brought to a rolling boil for 10 minutes and pressure canned for 25 minutes at 10lbs.
by migrater3
3 Comments
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It happens to mine every time. I think it is just the remaining fat collecting on top as it cools. You can never really skim it all out. Shouldn’t cause any issues as long as there isn’t much.
That’s really dark. Mine is usually much lighter. You can skim that layer off by using a paper towel once you open and just dip and drag it. That’s what I do.