Think I did okay. Clarified butter is useful for getting a butter with a higher smoke point – about 482 deg F per web.
INGREDIENTS AND EQUIPMENT
* 1 lb unsalted butter
* sturdy sauce pan – I used a 1 qt one
INSTRUCTIONS
* take your butter and place in the sauce pan. I cut the sticks in half or 3rds for the ones on top
on stove top use low heat and slowly melt your butter. Do not stir to allow butter to separate
once fully melted the butter will separate into layers. Milk solids will rise to the top. Skim regularly with slotted spoon to remove.
this took a long time for me because I was afraid of boiling the butter and browning some of it. Periodically you’ll get some bubbles to come to the surface- some will be like a little geyser. That’s okay because it’s water turning into vapor and bubbling out.
once it looks like the solids are not forming on the surface and the liquid looks clear, strain into a glass jar with lid or another airtight container. I used a fine mesh strainer but cheesecloth can work too. Note there will be solids on the bottom of the pot. Don’t pour that into the strainer.
you can collect your skimmings and the solids from the bottom of the pan to use elsewhere. I think these may be needed for making ghee but not sure on that.
by Wasting_Time1234
5 Comments
So freaking proud of you
Indian here, when i moved to Canada, this was the first thing I did.
Trust me it’s healthier than butter and tasty as well. And super easy to make. I would suggest to use this instead of butter for cooking and eating
[deleted]
$3.99/lb isn’t such a great price imo.
For the people commenting that they made ghee, and not clarified butter… they didn’t. They specified that they didn’t want it to brown, and the main difference between ghee and clarified butter is that ghee is cooked longer specifically so that it does brown. All ghee is clarified butter, but not all clarified butter is ghee.
Ghee is basically *browned* clarified butter, and since the OP specified that they didn’t let the butter brown, any, then they didn’t made ghee.
Edit for the OP: next time you do this, don’t be afraid to let it brown a bit. When you brown butter it gets a nice nutty kind of flavor that adds just a touch extra to it, and is really pretty nice.