Clarified Butter or Ghee, do you use it? It`s perfect for high heat sauteeing, stir fry`s, pan roasting, baking, to dip seafood (drawn butter) or anytime you want that rich flavor only butter can bring. Additionally it has a longer shelf life than regular butter & is great for anyone with a dairy allergy or is lactose intolerant.
If you`re not really familiar with Clarified Butter/Ghee here`s a quick definition from our friends at Wikipedia. Clarified butter /Ghee is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. Clarified butter has a higher smoke point (485 °F or 252 °C) than regular butter (325-375 °F or 163-190 °C), and is therefore preferred in some cooking applications.
So today this simple man`s plan to healthier eating`s bringing you not so much a recipe but more of a ¨how to¨. The process is super easy & only takes a few minutes but is so worth having on hand. There`s a reason you`ll find it in most restaurant kitchen`s but no reason you shouldn’t have it in yours.
Here`s all you need.
Unsalted Butter – 1 lb or however much you think you`ll use over the next few months.
Cheese cloth or a coffee filter
About 1 lb of unsalted butter.
Cut your butter in smallish pieces.
Add the butter to a sauce pan over very low heat. This is going to be gentle.
Bring the butter to an easy simmer. You`re going to see some of the solids start coming to the surface.
Take a spoon & remove the white foam from the top. Don`t worry if you don`t get all of it, we`re going to take care of that in a minute.
A look at the solids skimmed from the top. If you have no issues with dairy don`t throw it away. It`s super tasty on steamed vegetables or tossed with a little pasta.
Take the remaining butter & pour through a piece of cheese cloth or a coffee filter into a heat resistant dish. Cheese cloth isn’t something found in too many home kitchens but a regular coffee filter works perfectly. If you look on you can see where more of the milk solids sunk to the bottom of the pan.
Here`s a look while the butter is still warm after being strained. Nice clear clean Easy Clarified Butter/Ghee.
And here is what it looks like after it`s cooled. Nothing complicated about this right.