![]() After it has solidified, you can easily scrape off the hardened foam on top. My favorite way – Pour the hot melted butter into a container and allow it to separate on its own while cooling, and then refrigerate. Pour the hot melted butter through cheesecloth, fine-mesh skimmer, or tea strainer to filter out the foam and solids that have settled, letting the clarified butter flow into a jar. ![]() Let the butter cool to let more of the solids settle, and then pour or spoon out the clarified butter, leaving the remaining milk solids in the pan. Skim off the foam after removing from heat. Important – If you leave it on the heat too long, you will burn the residue and all of the ghee will have a burnt taste. Also a rich aroma (aroma smells like popcorn) arises in the air. Remove from heat immediately as it can burn easily at this point.Ĭontinue to slowly cook over low heat, watching carefully and stirring occasionally, until solids on the bottom of the pan turn light brown and the liquid deepens to golden and turns translucent and fragrant. The cooking time is approximately 30 minutes, depending on the heat source and the kind of pot that you use. ![]() When the clarified butter has a golden transparent color, there is very little foam left on the surface, and the solids have settled on the bottom, the clarified butter is ready. Slowly the liquid on top becomes more and more transparent. The bottom layer is where most of the milk solids are. The top layer is a thin layer of foam (this is the butter’s water content boiling off. Continue boiling the butter, uncovered.Īs the butter melts, it will slowly separate into three (3) layers: When the melted butter starts boiling, it will begin to foam and sputter a lot at first as the water boils off. When the butter has completely melted, continue to heat it over low heat. Place one (1) pound of unsalted butter in your pan. The additional Ghee directions are in blue print below. The only difference in making both clarified butter and butter ghee, is the length of the cooking time. How To Make Clarified Butter – How To Make Butter Ghee: ![]() It is traditionally used in Indian cuisine. Ghee has a longer shelf life, both refrigerated and at room temperature. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. It has a higher smoke point than regular butter, thus allowing you to be able to cook at higher temperatures, and won’t spoil as quickly.Ĭlarified butter and ghee are not the same. In short, clarified butter is just butter that contains only pure butterfat. Clarified butter is the translucent golden butterfat left over after the milk solids and water are removed. Regular butter is made up of butterfat, milk solids, and water. Clarified Butter:Īlso called drawn butter. ![]() You can use clarified butter the same as you would regular butter, but I tend to reserve clarified butter or butter ghee for dishes where you’re really going to taste the butter in the dish. When the water is removed, you are left with pure butterfat which is also know as Clarified Butter or Butter Ghee.Ĭlarified Butter and Butter Ghee are usually used for frying and sauteing. Unlike cooking oils, butter is not 100% fat – but only approximately 80% fat and 20% water. The only difference in making both Clarified Butter and Butter Ghee, is the length of the cooking time. I know that regular butter is fantastic, but believe it or not, butter can be made to taste even better! Clarified Butter and Butter Ghee are also known as Liquid Gold. ![]()
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