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Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Having the butter in this form increases its smoking point and also extends the butters shelf life. I like to use clarified butter in sautéing seafood as well as when cooking up my eggs in the morning. It is very easy to make your own clarified butter in your kitchen.
Step 1: Melt the butter. Start with 1-2 cubes of butter and place in a saucepan at medium-low heat. Stir while the butter melts. Once the butter has completed melting remove from heat and let sit for 3 minutes.
Step 2 Separate the solids. Now that most the water has evaporated and the solids have separated you now need to remove these solids. Many techniques call for carefully skimming these solids out but this had always seemed pretty tedious and I never got an much out as I wanted. For this reason I go with a filtering method using preferably three layers of cheesecloth but in a pinch a coffee filter or even a simple paper towel can work. Place the “filter” over your container and secure with a rubber band.
Carefully pour the melted butter on top of the filter and allow about 5-10 minutes for the liquid to filter through. Tip: You may want to carefully push some of the solids to the side if the flow to the container seems to slow (or stop).
Step 3: Cool. You have now created your own nice and clear clarified butter. Now simply cover your container and place back into your refrigerator and use as needed.
2 comments:
You can leave ghee outside and you don't have to store it in refrigerator.
Thanks for this great write-up. Those pictures you use of the butter-making process were extremely helpful.
You sound like a scientist when you're talking about anhydrous milk fat. haha good stuff.
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