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. Bring to a boil; the milk proteins will become foamy. Lower heat to medium and continue to gently boil; the milk proteins will break apart. As butter gently boils, milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease.
Adjust heat as needed to continue boiling off water without scorching milk solids. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids.
Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep at least 6 months in the refrigerator.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. 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! Hi Nagi, I need help with this recipe. I made this once before and it was perfect. This time I used 4 sticks of butter. Does it normally take longer with 4 sticks of butter?
Hi Dave! Hope that helps! Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Sauces. What is clarified butter and ghee? And why do I love it so much? Clarified Butter is normal butter minus the dairy component and water ie just butter fat; Ghee is a type of Clarified Butter, best known as used in Indian cooking. Author: Nagi. Prep: 3 mins. Cook: 10 mins. Basics, Sauces. Recipe video above.
Ghee is a form of clarified butter, where butter that is simmered until the water content is evaporated, then the milk solids are strained out to leave just pure gold butter fat with a nutty, intense butter flavour. Instructions Use a small or medium saucepan or small skillet with a silver base so it's easier to see when milk solids are golden.
Put butter in then let it melt over medium-low heat. Leave to simmer for 10 minutes - it will start to foam at about 5 minutes, then at 7 minutes most of the foam will be gone, and by the end the foam should be almost all gone.
The ghee is ready when the milk solids that settle on the base of the pan turn golden. Strain through a mesh colander lined with a single sheet of paper towel. Then pour into a jar for storage. Keep in the pantry 3 months firms to peanut butter consistency , or fridge 1 year hardens like butter. Using: Use in place of butter or fat for pan frying, roasting, sauces. Use with caution in baking recipes - such as cakes and cookies.
Recipe Notes: Scaling recipe up - it will take longer for the water to evaporate after which the foam will subside, fall to the bottom and turn brown. Keywords: clarified butter, ghee. Did you make this recipe? I love hearing how you went with my recipes!
Clarified butter, or ghee, is pure butterfat—butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent.
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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.
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