Melt butter in 1-quart saucepan over low heat, without stirring, minutes or until melted and solids separate from fat. Tip: Melting Butter. Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan.
Cover; store refrigerated. Tip: Skimming Solids. Use it in place of oil; it works the same, but adds a great buttery flavor. Clarified butter will keep several weeks in the refrigerator or it can be frozen.
Use clarified butter to dip cooked seafood, like crab or shrimp—also excellent for making hollandaise sauce. This method is very quick and works great for clarifying large quantities of butter, but it isn't ideal at home when you're likely clarifying a pound or less at a time.
That's because all that skimming and ladling inevitably translates to lost yield, since you're bound to remove some butterfat with the foam and leave even more behind with the water. Instead, I recommend that home cooks use the clarification method most commonly associated with ghee—Indian clarified butter. The main difference is to make ghee, instead of melting the butter and then manually separating its parts, we boil off the water completely and allow the milk proteins to brown, then strain the proteins out at the end.
As an added benefit, browning the milk proteins gives the finished clarified butter extra depth, with a subtle nutty flavor. To clarify butter at home, start by melting unsalted butter in a saucepan. Once it's fully melted, allow it to heat until it comes to a gentle boil. The milk proteins will form a thin white layer over the entire surface, then expand into a thicker foam.
Eventually, as the butter boils, the foam coating will break apart into smaller clusters. Technically, it's not the butterfat but the water in the butter that's boiling—that's a good thing, since we want the water to cook off. The foam will ultimately sink to the bottom of the pot as the butter continues bubbling away. You'll know that it's nearly done when the bubbling activity calms and then mostly ceases, evidence that the water is finally gone.
At that point, pour the remaining butter through cheesecloth or a coffee filter to remove the browned bits. And there you have your clarified butter—no longer quite as flavorful as regular butter, but also able to tolerate higher cooking temperatures, and not nearly as fragile. In a small saucepan, melt butter over medium-high heat. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface. In your it says to strain the butter through a paper towel.
Could you also use cheesecloth to strain and separate the butter? Love this! Process lasts hours and leaves a heavenly smell all around. Thank you! We spread it on bread with a dash of salt. What did I do wrong? Thanks for taking the time to reply. When I used it for the first time for popcorn it just burnt. Mine does look darker than yours. Thanks for this, ghee is so expensive to buy. I made this recipe for ghee today and I was so happy with the outcome. Your directions and video were perfect!
Never even knew this could be done so easily…. I knew exactly what to expect! Again, this is a valuable recipe and I will use this over and over. Thank you Nagi! I must be psychic! Before I had the chance, your new popcorn recipe arrived! How did you know? Or, how did I know! I used to make ghee this way…until I discovered how easy it is to make a whole load in the slow cooker. I can use at least 6 x gm unsalted butter at one go. I use ghee A LOT so this method works so well.
I am so interested in this method Carole! I want to try your method with the slow cooker so I can make a lot more at once and hopefully less likely to burn it! Thanks for sharing! This is the one place where you really do need to read the comments. I think I burned mine because I was waiting for the foam to disappear.
The slow cooker option sounds perfect! Just whipped up a batch and tried on some fresh popcorn, very nice indeed, I do like popcorn on grand final days so thanks heaps Nagi. Ghee also makes the best popcorn. It takes like movie popcorn especially if you salt it just before eating! Keeps it crispy for days too — unlike normal butter which makes it soggy! Back to Recipes Pumpkin recipes Butternut squash See more.
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